Y'
:
A New Bakery
For Sweet Teeth
DANNY RASKIN
T
PERFORMANCES April 10 - May 1
Evening and Matinee Performances
Aaron De Roy Theatre
Jewish Community Center • 6600 W. Maple Road • West Bloomfield
or 7,c, carli1''Osimw. (810) 645-6666
Special Senior, Student and Group Discounts Available
TICKETS (810) 788-2900
Hearing assist devices or signed performances for
JET Gratefully Acknowledges
the hearing impaired available upon request
cIrat's
ALai
The Generous Support Of
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SEEN AT MARVIN'S
MARTY LIPTON, West Side Distributing Laundry Supply, Ann
Arbor; LEON WEISS, Attorney; MARVIN ZUCKER, Assoc. Vice
Pres., Investments Prudential Securities; IRVING KELLER,
National Service Officer, Jewish War VEterans of the USA;
MARTY GOROSH, Broker Consultant; Advest Realty; BRAD
URDAN, Design Concepts, National Sales Manager
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high on the list of wanted
hey call him a culinary
pastries at Marty's Excalibur.
artist in pastries . . . and
Jeff's versatility is quite
Jeff Smith, equal partner
amazing . . . Want a rich pas-
with Excalibur owner/
try? . . . He'll make it . . . Want
chef Marty Wilk in the Fourth
some with low calories? .. .
Street Bakery on Fourth and
They're a specialty . . . Last
Washington in Royal Oak,
May, Jeff was selected by
wears the handle well.
Weight Watchers to prepare a
It's nothing new for Jeff to
dessert at its kitchen for the
come up with pastry concoctions
group's Healthy Gourmet cook-
few people have seen before .. .
ing series . . . Jeff's selection
And specialty breads will soon
was a seasonal short cake .. .
be added to his list of baked
Instead of whole eggs, he used
goods prepared next to the Roy-
egg whites . . . Rather than
al Oak Music Theater at a site
whipped cream on top was
built in 1928 that housed the
vanilla yogurt with fresh
original Sanders Confectionery.
berries.
Jeff and Marty are not part-
Fourth Street Bakery may
ners by chance . . . they've
not be big in size . . . only 1,100
known each other for years .. .
square feet including a front
working together in the early
counter run by Yael Goldbaum
'70s for Les and Sam Gruber at
Gross, former Excalibur host-
the London Chop House . . . Jeff
ess . . . But its status in pastry
was also night chef at Excalibur
making has gotten huge.
in the '70s.
The list of pastries made by
When Jim Thompson went
Jeff is unlimited . . . pineapple
into the bakery business, Jeff
mousse tortes, mango cakes,
opened his Jacques Patisserie
on Telegraph
(now Morels) .. .
and was execu-
tive pastry chef
for the presti-
gious Mansion on
Turtle Creek ho-
tel/resort opera-
tion in Dallas,
Texas.
If you were in
Las Vegas at the
time and visited
a Caesars Palace
restaurant,
chances are that
you saw some of
.Teffs handiwork
. . . He was its
highly touted
pastry chef re- Jeff Smith and Marty Wilk of Fourth Street Bakery.
sponsible for
lemon curd tortes, raspberry yo-
those mind-boggling creations
gurt tortes, tiramisu tortes,
that had the Strip talking.
low-fat oat currant cookies,
There's nothing that Jeff
Passover cakes, wedding cakes,
can't make in the way of pas-
bar mitzvah cakes, special event
tries . . . even pulled sugar
cakes, theme and logo cakes,
cakes at which few pastry chefs
etc.
are adept . . . This very old lost
If some of this sounds rich,
art is something for which he
Jeff also bakes raspberry yogurt
went to school in Washington,
cakes, fiber-fest oat currant
D.C., and learned how to make
cakes, low-cal muffins, low-cal
. . . Jeff even makes bows out of
peach nutmeg cakes, low-cal
candy . . . and can bake just
apple cinnamon cakes . . . no
about any theme pastry neces-
butter
. . . and using only whole
sary for whatever an occasion
wheat flour.
may be.
There aren't too many pastry
Fourth Street Bakery in
chefs who can make summer
Royal Oak is becoming widely
pudding desserts quite like Jeff
known for Jeff's pastry exper-
. . . Such as his chocolate Kit Kat
tise . . . Few can make those de-
bar cake with a crunchy praline
licious plum tarts for which
bottom and chocolate mousse
Fourth Street Bakery has also
on top covered in a chocolate
become noted . . . and sells over
glaze.
300 a week . . . Plus, they are
II
2C,11?
Mat
Even the breads coming this
summer by Jeff and Marty will
not be your typical ones .. .
They'll include the likes of black
olive, sun-dried tomato, rose-
mary, currant, pumpkin, spicy,
etc.
Neighboring office and store
workers in Royal Oak love
Fourth Street Bakery . . . But
not only for its pastries .. .
There are three tables at which
people have chicken salad sand-
wiches, tuna sandwiches or
croissant-stuffed sandwiches,
all made by Yael . . . Plus five
different juices and three cof-
fees (regular, decaf and flavor
of the day — chocolate, rasp-
berry, hazelnut, chocolate fudge,
etc.), are made daily . . . And fla-
vored coffee is sold by the
pound, too.
Come summer weather,
there will be outside seating at
Fourth Street Bakery . . . with
four or five tables in an outdoor
cafe setting where folks may
enjoy things like
warm chocolate
chip tarts with
chocolate sauce
and vanilla ice
cream . . . Sound
yummy? . . It is.
Jeff baking
pastries is like
an atist careful-
ly selecting from
a palette of col-
ors . . . His
meticulous and
ingenious ways
are sights to be-
hold.
Excalibur
isn't one of its
customers just
because Marty
Wilk owns a half
of Fourth Street Bakery . . . He
has always maintained a fetish
for special pastries . . . This is
also another reason why own-
er/chef Keith Famie also gets
pastries there for his Durango
Grill.
Being a good pastry chef just
isn't enough these days .. .
Folks want more than taste .. .
Like a man says, people eat first
with their eyes . . . Creativity
and originality come to be in a
big way . . . especially in prepa-
rations for occasions.
If this be the case, Jeff Smith
has very little to worry about
. . . And Fourth Street Bakery
has a mighty bright future
ahead.
MIKE ILITCH called per-
sonally . . . They listened .. .
And after a few meetings, the