A Flavorful History Finds New Leadership

Entrepreneur takes over established family bakery

Story and photos by Joshua Cameron

Gerard Rambach Sr. came to the United States from Saxony, Germany in 1929 at age sixteen after serving as an apprentice in German bakeries for three years. During the depression at this time in the U.S., Rambach Sr. managed to find jobs at bakeries in New York City in order to save enough money to bring his two sisters and parents to his new home.

He married in 1934 and opened his first bakery five years later in Spring Valley, N.Y. This accomplishment came only two years after his son, Gerard Rambach Jr., was born. He sold the Spring Valley Rambach's Bakery in 1942 and opened another in Englewood, N.J. later that same year. This new home lasted until 1945 when a fire overcame several area stores including the bakery.

While in Englewood, the bakery was featured in a New York Times column by Clementine Paddleford, who was the Food Editor at the time. The Column was titled "Gerald Rambach's Pastry Paradise."

The loss of the Englewood bakery did not deter Rambach Sr. as he opened a third bakery in Bergenfield, N.J. in 1946 and thrived until 1951 when it was sold. He then moved and opened Rambach's Fairlawn Bakery. This was when Gerard Jr. got his first sampling of his father's passion. Although he was mostly consumed with washing pots and pans, Gerard Jr. was introduced to some baking in order to keep him interested.

After selling the Fairlawn bakery, Gerard Sr. made his final stop in Wayne, N.J. and his son had moved on from dishes to full-time baking. The bakery grew as the local economy in Wayne did the same. At this time, the father-son duo tackled managing the bakery together and Gerard Jr. had the chance to work with as many diverse bakers as his father did. At this point, following in his fathers footsteps, he tried to learn from each baker he crossed paths with, while learning what made each on unique.

Eventually, as most young men do, Gerard Jr. fell in love. Within a year, he had married Joan Oatiker, whose parents operated a ladies wear store in the same shopping center as the bakery. Oatiker began running the sales portion of the bakery.

In 1963, Rambach Jr. and Oatiker opened their own bakery in Wycoff, N.J. and operated until 1967 when his dad wanted to retire. At this point, it was obvious what he needed to do. Rambach Jr. put the Wycoff bakery on the market, sold it in the first week and bought out his father.

The Wayne Rambach’s bakery was run until 1976 when the couple fell subject to the calling of the North Country after buying a vacation place in Saranac in 1972. They sold the bakery in N.J. and moved north with their three children: Sue, Cindy and Ken.

While settling in at his new home, Rambach Jr. took a job managing the Grand Union Bakery at its former location on Cornelia Street. He stayed at the supermarket for almost six years when he took the advice of several customers and went back into business with what would be the final installation of Rambach owned and operated bakeries. Rambach's International Bakery was born in 1981.

Rambach soon learned that his previous repertoire, as large as it was, would not be enough to satisfy the needs of both Plattsburgh and the various customers traveling from Canada. For this reason, he added tourtierre and quiche to the menu. Around this time, Ken Rambach was old enough to come to the aid of his father. Skipping over the unfulfilling sentence to pots and pans that his father had endured, he co-managed the production aspect of the bakery with his father.

The bakery was run by the second-generation father-son duo until last August when self-proclaimed entrepreneur Kristof Hertel bought the establishment and the recipes which Rambach Sr. carried with him on the long trip from Germany. However, Hertel has no intention of erasing the service and products that have given Rambach's their prestige among locals. Instead, he plans on building upon it and using the previous success to allow its growth.

After graduating from Plattsburgh State University with a degree in business administration in 2000, Hertel took a look at his interest in baking, which he was never able to capitalize on before finishing his education. This interest sprouted  from acquaintances and family previously involved in their own bakeries.

Hertel has no intention on removing the successful product line that has been bringing in customers since the bakery's birth. He sees no need to add another chore to the list; if it works, there is no need to change it, saying he would rather fill in some holes with products that have been missing. Rambach's currently offers pies, pastries, turnovers, danishes, cakes, cookies, doughnuts, fudge, bread , chocolates, local products from Lake Champlain Chocolates, balloons, stuffed bears, and more. One can't forget the favorite Austrian Tea Cake, a cake drenched in buttermilk, and during his short time in charge, Hertel has instituted a few new items, including poppy-seed strudel, tirramissou, imported Kinder brand German chocolates, and various other international treats that he believes the area should be introduced to. Originally from Gdynia, Poland, Hertel also offers pierogies and other products from his homeland. Wedding cakes have also been in demand as Hertel has begun photographing and displaying many of his wedding cakes.

Hertel would like to bring more of a European taste to the area, but notes that it is a timely process.

"Some people make decisions based on money and accomplishment. Some make decisions based on serving the people and introducing news things to open the eyes of the community."

"It's a production systems," Hertel says. "It doesn't just happen. You have to keep up with the demands while implementing new items."

While saying he can't predict where this road will take him, he can say it is just a matter of following his vision.

"Some people make decisions based on money and accomplishment," Hertel says. "Some make decisions based on serving the people and introducing news things to open the eyes of the community."

Other changes Hertel has established include the use of organic ingredients and making as many items as possible from scratch. He notes that this method eliminates the uniform shape that can be found on many supermarket shelves, but it is that uniqueness that makes each batch that much better. He said there are bound to be more imperfections in this more time-consuming process, but the results make it worthwhile. Hertel would also like it introduce coffee and espresso into the menu.

The food is not the only part of the establishment undergoing a makeover, Hertel is slowly renovating the store itself. This will include new decorations, a new store front, and new modernized equipment.

Hertel realizes it is easy to have a professional company come in and make all of the changes at once, but then the customers notice that everything is different, and it changes their perception of the store, and in turn, affects their view on the product. If the store looks different, the cake must taste different too. Rather than speed, the importance to Hertel is in tradition and history. Therefore, he prefers subtle changes that lead to a more relaxed change and everything not seeming so different over time.

"It's tough as a business person," Hertel says. "As far as the mom and pop type, there are a lot of them perfect and a lot not."

Not only is he a business person, but Hertel is also a community member, as the staff of Rambach's has been for almost twenty-seven years. For that reason, he continues the community service of his predecessors. This includes donating a cake a day for the birthday drawing at the local radio station WIRY 1340 AM. Since day one, the bakery has donated about 9,855 cakes, which is essentially an $118,000 donation to date. But Hertel doesn't mind because it is more about the experience than the profit.

Colin Eldridge is a cleaner at Rambach's Internation Bakery and is happy with the atmosphere of the business. He got his position because he went in to the Bakery with a friend who was working there at the time and ended up getting a job offer from Hertel. He has been an employee for about five months. Eldridge says his job may not be the most desirable — as the founder could likely attest — but he thinks it is a fair work environment and fits nicely into his schedule of school and hockey. He also recognizes the need for such stores.

"I have to see how people react to the changes I make. It took me months. I have to make sure I’m not making a huge mistake."

"I think Rambach's is a great bakery," Eldridge says. "There are not enough small businesses around here and they make things that other places definitely couldn't. I think that one of Rambach’s greatest attributes is their great customer service."

According to Hertel, what allowed Rambach's to endure the passing of time is the same thing he is doing to this day — taking a risk — because any establishment will have problems.

"It takes time," he says. "I have to see how people react to the changes I make. It took me months. I have to make sure I’m not making a huge mistake."

Though specifics may still be in the works, Hertel assures he is just following an idea found only in his head and the finished product is satisfaction. He is more than open to suggestion.

"I wish people would tell me what's wrong," Hertel says. "I love critics. Competition is good. Without it, anything gets by."

At the end of the day, Hertel doesn’t sweat the big things and knows everything will come together as long as the customers are happy.

"I'm a business person," Hertel says. "Whether I'm successful or not we will see. I took the risk. When you're stressed, it shows you care, but it doesn't help. It hurts. The bottom lie is profit but it doesn‘t beat satisfaction."

Hertel promises that some of his plans are set to take shape by Easter.

What is your favorite Rambach's product?