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
To hear more memories of Sundays at Reher's Bakery, visit our Sunday List Project

Reher Rolls Revival

Sunday, March 14th
11AM-1PM rolls pick-up at Reher Center, 3 PM program via Zoom

On Sunday, March 14th The Reher Center honored the tradition of Sunday bread pick-ups at Reher's Bakery with a two-part event to benefit the Reher Center and People's Place, a food pantry in Kingston.

From 11am-1pm participants drove by to pick up a variety bag of donated rolls (or had them delivered!), and shared the opportunity to socially-distance gather under the tent outside Reher Center, with music from the Ancient Order of Hibernian’s Pipe and Drum Band.

From 3-4pm participants joined a Zoom conversation with former Reher Bakery customers Eli Basch, Chuck Jackson, Emmy Hastings, Mike Rice, Karen Pillsworth, and Dan Reinhard to reminisce and do a taste-test. Lcal baker JT Pinna and Culinary Institute of America Alumna Josie Waisbrot discussed plans to use these memories and insights to recreate the recipe for Rehers rolls.

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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!