Iconic Norwalk Bakery Keeping Things Fresh Over 60 Years Later

NORWALK, CT — It might seem odd at first to step into a place called New York Bakery in Connecticut, but that's about the only thing odd about this iconic Norwalk establishment. Once you step through those doors, the smell of hot, freshly baked bread, Italian pastries and coffee will immediately put any questions you had about its authenticity at ease.

In other words, New York Bakery is the real deal. It has been since it opened over 60 year ago, and many of those same practices that made it so special are still in place today.

The downtown staple was opened in 1957 by Max Katz after a flood washed away his original location down the street in 1955. Katz was from New York (hence the name) and owned a number of bakeries there throughout his life.

He later sold the bakery to his son-in-law, Dominic Muro, who ran the bakery for over 50 years, baking and warmly greeting customers by name at every opportunity.

"I call it a 'mom and pop' [store]," Muro said. "It's a family-type operation. People feel comfortable to sit and talk, no pressure, and that's the kind of atmosphere we want to keep going. People like that. When a customer walks through the door and you call them by their name, they feel like a million dollars."

Last year, Muro announced the bakery would close due to various factors, saddening many loyal customers and residents who cherished the business as a piece of Norwalk history. Fortunately, the bakery was purchased by Bob Sloat, who also owns the Black Duck Cafe in Westport among other businesses.

Now the legacy continues to live on under new ownership, with Muro still on board and baking in the back every day, and loyal customers still being a greeted by name.

"The thing I like about this place is it's really a neighborhood place. We get customers from all over," Manager Dominic DeMartini said from a table at the bakery one Monday morning. "When we were closing, there was a woman who came here and bought every single brownie we had. She said they were the best brownies she's ever had. She was taking them home to freeze them because she thought she'd never have them again."

Though the ownership has changed, there are few plans to change much about the bakery.

"We honor what [Muro] has built throughout the years...you don't find a lot of these old school bakeries anymore," DeMartini said. "We want to do some remodeling. We've got some things in the plans. The objective is to take it into the world of technology. On one hand you want to be a fresh old school bakery, on the other hand you want to use technology to help you."

According to DeMartini, there was hardly any technology in place before the new ownership came in. Now the bakery can monitor data that indicates what sells and what does not, then make adjustments accordingly.

Not that you will find much at New York Bakery that does not sell, especially when it comes to their pastries. Displayed front and center at the bakery is a large glass case that displays an array of different cookies, cakes and other pastries. Popular items like black and white cookies, almond horns and Hungarian cookies, a soft and delectable pastry with apricot or other fruit filling, fly off the shelves on a typical day.

Be it the pastries, bread, muffins or any other items, you can expect it to be baked from scratch just a few hours before you purchase it. Even the sandwiches at the deli, including their popular egg sandwiches that sell "in the thousands" each month, are served on fresh baked rolls.

"A lot of people will come in and get breakfast, stick around and then ask us to make them an Italian wedge for lunch," DeMartini said. "So they're getting their breakfast and lunch from us, and we're very happy to provide it."

Though the food is an important part of the business, DeMartini finds the people giving it to customers to be just as important. He finds it important that employees feel like family, just as the customers do.

"There's not one person working here who I could say is a bad part of our chain," DeMartini said. "Our chain is very strong. You get the people right, great; now get the product right and the customer service right, and you've got a good business."

For Donnell Thompson, getting a job at the bakery marked his first time working in retail, however it quickly became a place he can't wait to go every morning.

"From the day I first got interviewed, it felt like I was supposed to be here," Thompson said. "Since I've been here, I've learned so much about bakeries and everything really. Plus, I've got the same people that come in every day that have been coming here since the 80's and 70's. I love that. This is one of the best jobs I've ever had."

DeMartini echoed that sentiment, adding that his favorite part of any day is talking with the customers.

"Sometimes a person will come in who's been coming here for 40 or 50 years, and all they want everyday is three rolls," DeMartini said. "Those are the people who built this. I have a spot in my heart for the people who have been coming here for all these years."

He also won't hesitate to break bread with a customer, offering up a loaf of bread to taste that just came out of the oven 30 minutes prior.

"Can't get it any fresher than that," DeMartini said, breaking a piece off just before greeting two customers by name.

After all, they're family.

For more information on New York Bakery, visit their website here.