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SWEATER
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Ed Rosen and his artistry.

A Jewish Baker Has Added
Key Ingredients To Ann Arbor

CUSTOM DRY CLEANING

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with other dry cleaning coupons.
Expires 4-2-89

JN

Special to The Jewish News

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TAILORING/ALTERATIONS •

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other offers. 1 coupon per order.
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JN

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SUEDE AND LEATHER
CLEANING & REFINISHING

Coupon Must Be Presented With Incoming Garment.
Expires 4-2-89
Excluding
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80

SUSAN LUDMER-GLIEBE

FRIDAY FEBRUARY 17, 1989

,

erhaps a Jewish com-
munity is only as good
as its bagels, bialys
and black bread. Perhaps not.
But a community without a
Jewish-style bakery is a sad
thing indeed.
For as long as anyone can
remember, Ann Arbor has not
had a Jewish bakery nor-even
a single professional Jewish
baker. At the turn of the cen-
tury, Ann Arbor Jews would
receive their Shabbat bread
on the Friday coach which ar-
rived from Detroit. And,
that's how things stood, more
or less, for a long time.
But no longer.
"I'm the best kept secret in
town," says Ed Rosen from his
west side home which has, in
its basement, a massive, low-
crowned General Electric
oven. From it come 12 types
of breads including challah,
sour rye-dill, sourdough, stout
bread, French and country
Italian. Five hundred hand-
made loaves are sold each
week wholesale.
Rosen's products are not
certified as kosher.
"We think he's the most ex-
citing baker we've seen in the
area in a long time," says Ed
Nemetz, buyer for Zinger-
man's delicatessen. "I've
never had any baker care as
much about the quality of his

products," adds Mark
Skowronek, manager at Ann
Arbor Farms market. Ed's
Bread, as it's called, is quiet-
ly getting known.
Some long time Detroiters
might not be surprised to find
a Rosen baking up a sweet-
smelling storm. "Baking was
not a prime interest of mine
and yet I was always around
bread because my father,
Albert Rosen, was a baker for
61 years," explains Ed. "My
dad opened the original Star
Bakery and the Mertz with
old man Mertz; he worked at
the National, the Jewel and
the New Modern.'
Ed's dad, who's now living
in Florida, even opened a
bakery — unsuccessfully — in
Las Vegas. "My dad was
known as one of the great
Jewish bakers. He saw the
rise and decline of Jewish
baking in Detroit."
Ed Rosen arrived in Ann
Arbor in 1971, intent on
becoming a space scientist.
But, "my interests and values
changed." The University of
Michigan didn't hold him. He
became interested in carpen-
try — he still considers
himself a "utility carpenter"
— and he made his living
working on remodeling
projects.
Until recently he was a
facilities manager at U-M.
Through experience and
reflection he learned, "What

you get out of life is what you
put into it — that's a state-
ment as spiritual as it is
worldly." Rosen manages to
do both by sharing and break-
ing bread with others. He
donates his loaves to Food
Gatherers, an Ann Arbor
group that distributes food to
the poor.
Rosen began thinking
about baking as a vocation
two years ago. "I felt that an
angel was telling me: 'It will
work as long as you care
about it.'
"In less than a year I went
from zero to being a suc-
cessful small business. My
ultimate plan is to be the
number one wholesale sup-
plier of whole grain, old
world, sourdough specialty
breads," he says.
"I'd like to go to 2,000 -
2,500 loaves a week. I'd love
to move into the Detroit
area." Rosen already has the
ovens he'd use. "There are five
of them in the garage; they
were from the U-M Hospital
bakery."
If Rosen's venture took off,
he would hire an apprentice.
"I don't give a damn if you've
never baked before, but if you
have a sense of devotion and
basic human intelligence I
can make you a good baker."
For the moment Rosen is
doing all the work himself,
five days a week, 11 hours a
day. Besides his oven which

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