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Reinwal'd Bakery, Huntington, NY

Reinwald's Bakery is the result of one family's passion for baking.

For 4 generations we have been creating the freshest breads, pastries and desserts on Long lsland —and it is a responsibility we take very seriously. You can taste commitment to our craft in every bite! From your daily bread to special occasion cakes, we enjoy making every day memorable. Located in the Heart of Huntington, NY about 1/4 mile south of main street, Reinwald's has been a part of the local community for over 24 years. Visit us in person, or through our web site and see the wide variety of excitement we offer your taste buds!

What makes us Unique?

People often ask, “Why should I make a special trip to your bakery when they sell breads, cookies and cakes in almost every store that I walk into?” The simple answer is freshness, freshness, freshness.

Everything is mixed, baked and decorated right here in Huntington. Freshness is bread baked within hours of serving it. No bread is sold the second day. Freshness is cakes made of all natural ingredients, without the need for a long list of preservatives. Freshness is 100% pure dairy fresh whipped cream without the need for extenders. Freshness allows you to keep a cake in your home for extra days. Customers reap the benefits, not the store. Reinwald’s commitment to freshness means that area soup kitchens get all of the day-old bread, rolls and breakfast pastries. It means the bakers in the back are there to meet your special needs.

 Always appreciative and ever-protective of all the things that make Huntington a special place to live, Reinwald’s dedication to the community is evident in the daily efforts of the entire staff and the company philosophy. Our professional bakers, designers and sales staff relish the opportunity to work with many local organizations and enjoy seeing the happy smiles of satisfied customers--be it from a cupcake, birthday cake or wedding cake.

Baker's Banter

Back to School? Um... Not So Fast!

August 19, 2016

Watching a little television or listening to the radio, the mediums are full of back to school advertisements.  In that vein, it was my intention to make this issue back to school related.  Our college aged counter help is coming up on their last week here. However, with the daytime temperatures in the 90’s and humidity likewise, it sure doesn’t feel like school days and autumn are around the corner.  Similar to the 60’s in December, it just doesn’t feel right.

The temperature and the humidity create great challenges to the baking process.  It is hard to control the...

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Sweets & Sunsets, Perfect Together!

July 07, 2016

Key West, Florida is considered the southernmost point of the United States. I have visited there several times for both business and pleasure. Each time the hotel staff urges you to visit Mallory Square for the sunset. You will have an unobstructed view of the sun falling into the horizon. Also, Mallory Square is host to a nightly parade of characters supposedly celebrating the change from day to night.
 
Over the past few weeks I have had occasion to drive through Cold Spring Harbor around 8:15pm. This included the summer solstice. The first time I had to slow down by the Harbor Mist as many people were crossing the street to Billy Joel Park. Their purpose: to view and photograph the magnificent sunset....

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I want to talk to you about blueberries...

June 09, 2016

I was at a golf dinner just before Memorial Day. When one of the fellas at our table found out I owned Reinwald’s Bakery he said, “I want to talk to you about blueberries.” He had previously been involved with a large food company and they were always concerned about their blueberry muffins, He asked what we used. I replied, It’s complicated. It depends on the application and possible trade offs. For example let’s look at Blueberry Muffins. The best taste inside a muffin is wild blueberries. However, they are tiny, tiny and bleed into the mix making it blue without much visible berries. When you use cultivated blueberries they are larger and you see them in the finished product; but you don’t get quite as many and the flavor not as vibrant. At the bakery we use a mixture of both. This fella said to me, “It seems you know your blueberries. We spent a bit of time and research to come up with the same answer.”

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