In Summer and Fall 2020, Culinary Institute of America Applied Food Studies students in Dr. Willa Zhen's class partnered with the Reher Center and researched bread traditions from around the world. Here are some highlights of what they discovered.
Lefse by Eve Whalen
Panettone by Erin Tamney
The smell and taste of Reher’s Bakery’s specialty “bump” and “smooth” rolls, challah, and rye breads drew in customers for nearly a century. At the Reher Center, we preserve, sample, and celebrate the diverse food traditions of our region, past and present.
Whet your appetite by listening to former customers describe the rolls
Our Spring 2020 plans to work with Certified Master Baker and Culinary Institute of America baking professor Hans Welker (pictured here with Reher family friend Howie Blas), former customers, workers, and students from Ulster BOCES' culinary programto replicate and sample the Reher family’s recipes are on hold due to COVID-19. Please check back for updates.
Are you a former Reher's Bakery customer? Please help us get the recipe right by sharing your memories of their size, texture, and taste by filling out the Rolls Questionnaire.
Want to share memories of Reher's Bakery's Rye, or Challah? Please contact us!