The dough continues to rise for neighborhood bakeries, despite some less expensive goodies big box stores offer. Harrison Bakery in Syracuse is celebrating 60 years. Our Joleene Des Rosiers tells us what the secret of survival is for the sweet-makers.
SYRACUSE, N.Y. -- It's rolled through 60 years of dough, flour and hard work. Harrison Bakery in Syracuse is cutting the ribbon of success. It survived when other small business didn't. And it's because when it comes to freshness and sweetness, customers want the real thing.
"I can get pretty much what I want here. If you don't see anything you like at a Wegmans or a Price Chopper, this is where you have to come," said Liverpool resident Floyd House.
"I think the return customers make it last 60 years, obviously. If you have a good product, people come back and buy it again," said John Staub of Minoa.
If you're a long time Syracuse resident, more than likely you're familiar with Harrison Bakery and all its goodies. And more than likely you know that when it first started with things like this in 1949, it wasn't on East Genesee Street.
"We've had people come in here today that used to visit the bakery on Harrison Street back in the early 50s and they remember my father and they remember the product and they've noted how nothing's changed. Everything is still made the old fashioned way," said owner James Rothfeld.
"I've always come up here when we were kids and my kids have come up here and I just like to come up here. It's fresh and it's good," Staub added.
Geddes Bakery in North Syracuse has been around just as long. It started in Geddes and still sees the same customers.
"People come here, I think more because the atmosphere is friendly. We've grown up with the neighborhood and people come here, some have been here for, jeez, 40 years have been coming in?" said owner Peter Pappas.
Nothing artificial. Nothing frozen. Just the sweet taste of longevity.