RB LOGOApril 2012 Newsletter Find us on Facebook  
Easter Orders
Wednesday April 4th is the last day we are accepting Easter orders.  Place your order today!
Sweet Treat Rewards
 April Specials  

 

We have put together a mouth watering menu for the month of April. We start off with a NEW Olive Bread Baguette.  Made with dried black olives, olive oil, oregano, rosemary, and garlic. 

 

 Next up is a Sour Cream Pound Cake. Grandpa Reinwald made these in the 50's and 60's and his customers just loved this very moist cake. Made with 20% less sugar than a normal pound cake.   

 

Our cupcake this month will be a Pansy Cupcake in either vanilla or chocolate cake.  We are also introducing a Rose in Snow Layer Cake.  

Rose in Snow Layer This will be a vanilla coconut cake with lemon filling covered in coconut with a rose on top.   

 

Finally we will be featuring our handmade French Macarons.  

Macarons 

Over the past few months there seems to have been an explosion of interest in French Macarons.  Trained at the Culinary Institute of America, Chris Reinwald hand makes all of our macarons. These come in a variety of colors and flavors. Come try some today! 

 
Greetings!     

Spring Front 

            The route I take from home to the bakery ends with coming down the hill on Oakland Street.  The other day out of nowhere as I came down the hill I was greeted by clusters of white blooms on the Cleveland Pear trees in front of the bakery.  Even though we have had a warm winter, spring has come bursting on the scene.  Besides the Cleveland Pears, the garden has the splashes of color that the daffodils, pansies, and hyacinths provide. 

            Spring is nature's rite of renewal.  Spring can represent that same renewal for all of us.  It is a renewal of our faith, a renewal of hope and a renewal of our sense of purpose.  I get a sense of this spirit in my conversations with some of you and it makes me excited to tackle the day.

            The other day I received the nicest compliment a shop owner can get.  This gentleman said to me, "You have the nicest, most friendly staff of any store I go into."  After saying thank you I said, "Seriously we hire 'friendly'; even at the expense of other talents.  We are a neighborhood business and I wouldn't want my neighbors treated any other way."  I've seen more articles in the newspapers on the re-emergence of many local main street businesses.  I see this trend to fit in well with our topic of renewal.  It is a renewal of a sense of community and values that make Huntington special.  All of you are a part of that and I would like to say thank you to all.  My family really appreciates what we have here.

            Sunday April 8th is the Easter Holiday.  The bakery will be open until 2pm so please plan ahead.

  Choc Bunnies

I am hoping that the weather is on the cooler side so our chocolate Easter bunnies don't run by themselves.  Our premium chocolate has a lower melting temperature than those mass produced boxed bunnies.  That is part of the reason it tastes so good.  

 

Let's All Celebrate Spring

 

Enjoy Your Days,
    

Rich Reinwald
Reinwald's Bakery

  Easter is on it's way...  

Click here to check out our selections 

  

eggcookies

From the Reinwald's Home Kitchen
 
Deviled Eggs
What to do with all of those Easter eggs you dipped?

Ingredients:

1 Doz. Eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
salt and pepper
paprika

Method:

1. First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

 

Things to do in Huntington

April 15 - Northport ArtWalk - The Northport ArtWalk is a Free self-guided walking tour of the many galleries, studios and eclectic gallery-for-a-day venues centered around and along Northport's picturesque Harbor and Main Street.  

 

April 19 -  Townwide Fund of Huntington 50th Anniversary GalaThe Townwide Fund of Huntington celebrates years of supporting Huntington not-for-profits; gala honors the men and women who made significant contributions to the Fund's success through their work and philanthropy; evening includes piano music, cocktails, dinner, dessert and a full night of celebration

  

April15, 22, and 29th - Antiques in April - The Huntington Historical Society presents Antiques in April at the Dr. Daniel W. Kissam property on Park Avenue  

 

For more Huntington events check out these sites:

Huntington Arts Council

Town of Huntington - Events Calendar

The Village Tattler - Huntington's source for news, gossip, opinion, community, restaurants, entertainment.

Huntington Patch - Local news and events

Book signings at Book Revue - View upcoming authors here