December 2017 Magazines 89074 - Page 59

There’s a lot of history in this bakery. What’s kept you both involved in the business? We practically grew up in the bakery. We’d hang out with grandma and grandpa at the location on Tropicana and Eastern when we were just little kids. It was like a second home, and they’d let us bake and help where we could. The first thing I (Max) ever made was a bagel with colored sprinkles on it. A bagel looked like a donut to me at that time so the sprinkles made sense! Both of us broke off to do different things before even- tually coming back to be a part of the family business. It was important to us, as it had become of part of who we are as people over the years. Our families were involved, Sarah’s dad being the head baker for many years, so it made sense that her husband Anthony, who is a trained chef, take over that role. Max took over operations in 2006. We think of the bakery as an entity all its own, not just a business or place that sells cookies, cakes and baked goods, but rather a place that has become a tradi- tion for other families who’ve been customers for years. What changes have you seen over the years? We’ve seen a lot of changes in the industry, even in the relatively short time we’ve been running the bakery. There was the cupcake explosion, the bagel phase and, of course, the style and trends of wedding cakes has changed dramatically over the years. We, as third generation family members now running the business, challenge ourselves to stay relevant and move with the times. We keep up with the trends and designs while concentrating on the quality of both product and services. We also have been fortunate to take advantage of other opportunities that keep us relevant, including the VEGAS CAKES series we recently filmed that is now airing on Food Network. We’re always trying to push the envelope. It’s what keeps people coming back and the bakery successful. Tell us about VEGAS CAKES. How is it different than most cake shows? Anyone that watches the Food Network knows there are many baking competition shows, most of which highlight a lot of the techniques used to decorate and make cakes. Unlike the cake challenges you’d normally see on TV that are in a controlled kitchen and being timed, VEGAS CAKES take you through a day in the kitchen of Freed’s, for a period of a week at a time. Besides seeing all that goes into creating the over-the-top cakes our team puts FvWFW"^( &RG&GV6VBFFR&67F'bFPWfVG2Bf֖ƖW2FR6W2&R&VrFRf"V66R2'Bb6VV'&FBvR6rFR6V2ЧF&WGvVVFW6RV&VƖWf&R6W2FBfR&VV7&VFVBBFR7W'&6VB&V7FbFV"&V6VB@vW2&6FFRf֖ǒ7V7BbFR&W'vW&RvPG'F&R'BbFW6R6VV'&F26RbFR6W0vW&RFRf"WfVG2FBvR266VvBWBvRFW'2F&626RFBfR&VV&FW&VBf"7FF&B&'FF6VV'&FBvRVRЧfFVBBf"FR7W7FW"FRV6&6RFB2v"ЦW&VB&RFRR֖ƖFW&WBfWw2v2&vǐCC&FW"FBv2FVFWrVvG2f"RV6ƗGFR&'FFv&Bv2rF&R'BbW W6FVVCN( 26WFrW"'W6W722&VV&W@66RFR&Vvr'Vr&W'Bf֖rdTt24U2BF&P6VvrvBv2BƖSFRdTt24U2WW&V6Rv2&r6VvRF@'&VvBW"&VGFvBBFVb&W'2BFV6Ч&F'2WfV66W"FvWFW"67V7G2VVFVBF&R66FW&VBf"FW6R6W2g&66WFFVvЦVW&rFRV672bFR6W3WfVFVƗfW'@G&7'Bv2fW'FV6R66RbFR6W2vW&PVFR&vRBG&6FRvRfVBW6FW2v&pRvVVFf"V6W6FRVF6WF@v27G&W76gVB&Bv&W7VǒcW"vVV2 vW"66RvR7FBW"&VwV"&W'GWFW2FgVf'WBvFV6W'6Fr7V6f2&R@VrvW&WfW"FWvW&RVVFVBvR7&VFV@7FW'V6W2vR6WFW27F6( B&VƖWfRvRVV@fbR66VRvBv^( fRFRdTt24U27VFvG2V7FW&FR6VG&rFBW"&6F( &( vN( 2VrFR&W'&vBrv^( &R&Wrf"FRƖF2&p&FRvvW&'&VBW6W26V6W2&W&rf 6r6W2FvFRBG'rFVWW"Ч6VfW2g&VFrWG&7&&W''7&V6VW6Pg2vR֖vBfRBFVvFN( 2&&GBvFFRfW'FvVW&Fb&W'2Fr( 06v&R7GVffrƖF6R&w22RFB7@ƖF6V6v^( &Rv&r2f֖ǒF7&VFPFRv2bFR6V6f"W"7W7FW'26WFpvRrƗGFR&B&WB)x`S