A Legacy of Crumb: The B&W Bakery Story
In 1933, a pair of master German bakers brought the authentic art of European pastry to the land of the Free in Hackensack NJ, establishing a local Bakery. By 1948, it was successfully trademarked as B&W Bakery, as known today—named after our founders, Boehringer & Weimer.
For nearly 100 years, while the world around us has changed, our ovens have told the same story. We are the proud “home of the Heavy Crumb Cake," a German-New Jersey legend defined by its impossible 3:1 ratio—towering mountains of buttery, cinnamon-spiced streusel atop a delicate, moist base.
Today, we continue to bake nearly 2,000 pounds of our signature crumb every week using the same secret family recipe that made the New York Times call our cake "to die for." At B&W, we don’t just bake; we preserve a piece of European history, one handmade crumb at a time.
