Virginia Bakery

[avondale]

Somehow, this seems to have turned into a question of schnecken. In my opinion, the Virginia Bakery schnecken were close to inedible... usually undercooked, semiraw dough, with a minimum of nuts and fruit, as well as being rather underspiced. What Virginia Bakery (and now, Busken's) produced is essentially a mediocre sticky bun, not schnecken... the original walnuts, almonds and honey being replaced, if I remember, with pecans and brown sugar. It's been a while since I had a devolved schnecken.

We have a great schnecken tradition. If you want something that closely resembles the real deal, a great recipe for schnecken can be found in "Jewish Cooking In America" by Joan Nathan (Alfred Knopf, NYC,NY, 1994). It is from the long-gone Cincinnati Jewish Bake Shop, and dates back to 1929. I don't play much with its proportions, but spice and nut it to your palate. Baking is fun; no need to settle for less.

[Wilson513]

Busken makes their products in a factory. This results in consistency but not exceptionalism. Also, they must have a cost accountant on their kitchen staff. Always stingy with the expensive ingredients. I posted Shadeau above and stand by it. But, don't expect corporate control of quantities and availability. Go in at the holidays and see what he has. And, go in early.

[Sarah Perry]

Not a big schnecken fan myself, but on the topic of local bakery chains I think Servatii and Graeters are doing a way better job of semi-mass production while upholding quality than Busken is.

[Mimisplanet]

As romantic as it may sound goyguy has it right as I can remember. I lived there in the 80's&90's. Thanks for the update!

[Mimisplanet]

Any friend of schnecken is a friend of mine!

[kjbrill]

My brother brought me a schnecken at Christmas he got from Frieda's Desserts in Madeira. Absolutely fabulous.

[Matthew Hall]

Madeira and everything associated with it is absolutley marvelous. It seems to exist in a parrallel state of magnificance that few can truly comprehend.

[Chemistry_Guy]

Last year I had a student that was a chef before going back to school. Around Christmas time she gave me a box with twenty or so schnecken rolls and a 4 lb log of goetta. I almost decided to sit in my office and eat it all myself rather than share with the rest of the class.