The heart of Noah’s bakery is co-owner Stanley Schwartz, a fourth generation baker. His family owned Alter’s Bakery in North Tarrytown, New York from the 1930’s to 2000. He uses a rye sour from Alter’s that is 100 years old and 10 different kinds of flour.

He regularly makes our Challa for French toast, Pullman loaves for white bread sandwiches, and onion rye for the Reuben. He makes our hamburger buns, and all of the myriad breads that we serve with our lunches and dinners. In fact, over the years he has produced over 50 different kinds of bread. When there is a surplus of breads, they may be bought from our bakery. In addition to baking all of our breads and rolls, Stan is also in charge of making many of our desserts. We make everything here from scratch : Key Lime Pie, Creme Brulee, Pavlovas, Brown Derby, Brooklyn BlackOut Cake, Maple Pecan Pie,to name just a few. Debbie has been experimenting with making an assortment of sorbets durning the summer months, and ice creams during the fall and winter.Linda, our head chef also turns out many delicious desserts… Ooey Gooey Caramel Chocolate Bread Pudding is a favorite!  Our kitchen is always busy!!