![]() ![]() ''The smell would be wonderful in the morning,'' said John Rikkers, a television producer who lives nearby on 48th Avenue, ''like waking up in the home of someone baking bread. Fink said.Ī result, for Long Island City, is the loss of the pungent smell of warming yeast. ''It's cheaper to bake bread with nonunion labor in Montreal and truck it eight hours to New York than to do business in the city,'' Mr. Today, the big bakeries have all been bought or moved to places with lower costs. It had 300 workers in an area where the average business has 50. ''It was the largest manufacturer of bread in the city of New York for the last 10 years,'' Mr. Its customers included delis, diners, Yankee Stadium and New York's more than 900 public schools. ![]() Seven days a week, three huge tunnel ovens produced up to 15,000 loaves of white bread, 8,000 loaves of whole wheat, 5,000 loaves of rye, 30 kinds of hamburger rolls and hundreds of loaves of pumpernickel and cinnamon raisin. But from 1960 until early last month, when New York Baking produced its last roll, it was a dynamo. The one-story tan brick building on 54th Avenue looked forlorn last week, its loading bays idle. The company's first slogan, which graced their horse-drawn wagons until the 1920's, was, ''If you're well-bred, eat Fink bread.'' For decades, white Fink delivery trucks plied their routes with the motto, ''Fink means good bread,'' emblazoned in red letters on their sides. By the 1950's, Fink Bakery was a wholesale operation that had outgrown its East 76th Street site, so Richard Fink, Alois's grandson, followed the lead of other large city bakers and built a factory in Long Island City. The family business began when Alois Fink opened a corner bakery on the Upper East Side. Fink is Long Island City's last large bakery. But Jimmy Fink, who oversees the remains of the business, said he had no plans to revive the bakery and did not think another baking company would buy it. The Fink family still owns the current site of the bakery, with 150,000 square feet at 54th Avenue and Fifth Street in Long Island City. That company had been operating only since December 2000, but its owner, Salvatore Liga, had bought the business from the Fink Bakery, a city fixture since 1888. a new platform for marketers to quickly and easily build apps that link to GPS, audio signals, digital. 5 with the court-ordered auction of the assets of the New York Baking Company. Startup Xperiel is announcing its bid to be. The era faded further into the past on Sept. Bryan Winston Author Mexican Community Formation in Nebraska, 1910-1950 Roger Davis Author Service and Power: Advocacy and the Nebraska Commission on Mexican-Americans, 1980-1983 Alan Roesler Author Victory Loan Flying Circus at AK-SAR-BEN Field: No Horseplay on ApDavid L. The smell of their breads hovered over entire neighborhoods. Not social or political ferment but the yeast-driven ferment of blocklong bakeries working around the clock to turn out dinner rolls, whole wheat loaves, rye bread and hot dog buns, all borne by boxy trucks to every corner of the city. For the last half of the 20th century, Queens was a place of mass ferment. ![]()
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