Back in 1983 in Old Greenwich Connecticut, Hudson Valley Baking started as a small bakery with big ideas. Being taught by European pastry chefs from the likes of France, Germany, Hungary and Finland, the owner felt that our food supply chain had been ‘prostituted’ throughout the years and strived for an earlier time when quality ingredients was a must for anyone that truly had pride and passion for baking and food in general.
To this day, at Hudson Valley Baking we value natural ingredients, traditional baking styles, consistency and above all, finding the proper balance of flavor and texture for our desserts. We are opposed to overloading our premium cakes, pies and tortes with sugar or sweetening agents, buying pre-made or artificial ingredients and sacrificing our quality for cost. For instance, we only source fresh cream cheese and heavy cream (40% butter fat) with no antibiotics.
Our operation is 100% manual. This means people craft our products, not machines. Our direct-fired ovens are more than 80 years old allowing us to produce that old fashioned golden flaky crust on our pies and tortes that can’t be achieved with convection style ovens.
We simply take too much pride in our products and consider ourselves to be one of the last survivors in a dying breed of bakeries that truly consider baking to be an art.
Our main customer base includes restaurants, banquet halls, country clubs and other upscale dining establishments and facilities and we welcome the opportunity to have you experience our fine desserts for yourself.