Descendants of the original owner bake an international selection of fresh bread and decorate custom cakes in a seven decades-old bakery
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In 1944, Reino Wuollet opened a small bakery where he prepared fresh bread each day. More than 70 years later, his humble shop has grown into five locations where 30 or so family members tinker over cakes, pastries, and pies. Wedding and other occasion cakes are one of their specialties; flavors such as chocolate mousse and Lady Baltimore can be coated with marzipan, buttercream frosting, or fondant in an impressive array of custom designs. Of course, they still bake breads: an international selection of loaves includes baguettes, challah, Swedish lympa, Irish soda bread, and buns shaped into busts of United Nations delegates.