Having grown up in Germany with farmer's markets and an abundance of local food purveyors such as bakers, butchers, cheese shops, local farmers or green grocers, Claudia Kemmet - Cooper, Guglhupf's founder and owner, learned early on that food was so much more than just sustenance, but rather a commodity that was carefully sought out, purchased and prepared by the women in her family. In the days were essentially structured around the meals that brought multiple generations together. Although the prime purpose was to eat, most often meals ended up in heated discussions of family or business matters, politics, or any child's most feared topic - the dismal performance of the local soccer team.
As with many traditional southern German families, food was the center of any social event or gathering. Food also acted as a measure of one's hospitality, sometimes igniting competitive spirits among the hosts that could be frightful to any unsuspecting guest as they would obediently nod to the "oh, you must try my...".
Overall, food was simply viewed as an integral part of life and a way to express love.
After brushing shoulders with the corporate world, Claudia quickly turned back to the comforts of the kitchen, and set on the path that ultimately led to the establishment of the popular foodie destination Guglhupf Bakery & Patisserie. After completing her formal training in baking and pastry at Rischart's in Munich, Claudia began tackling the many thorny issues of transplanting a German bakery concept to the US.
Guglhupf Bakery & Patisserie opened in its current location in November of 1998 to enthusiastic customers standing in a line snaking out to the parking lot. In September of 2004 doors opened to the long anticipated Guglhupf Café in its architecturally unique building adjacent to the bakery. Another chapter had begun...
Today Guglhupf is a popular destination and enjoys a reputation for outstanding artisanship and attention to quality. Claudia's passion for simple food in a welcoming and personable atmosphere is evident in the preparation, presentation, and ambiance one feels while shopping in the bakery or dining in the café.
Her energy and enthusiasm have led to a collaboration of talented chefs, pastry chefs, bakers, baristas and servers who bring significant expertise to the daily tasks of preparing and serving ethnically inspired foods with dedication and passion.
The café's executive chef David Alworth's menu preparations emphasize the use of local, seasonal and artisanal ingredients with a European twist. Head pastry chef Antonia Manzi never seems to run out of new dessert creations along with our classic tortes and pastries which have earned us numerous awards over the years. Master bakers Christian Oertel and Chris Astraikis lead the production team of bakers in making our impressive batch of daily artisan breads for our bakery and café, and also for many local restaurants, gourmet stores and cafés.
Please come and join us in our latest venture as we prepare to open the café for dinner service. Our goal is to incorporate elements of the casual dining that takes place in Germany in a “Biergarten" setting by offering sharing plates and small plates to be enjoyed with our carefully chosen list of German wines and beers along with some samples from Austria, Alsace and some more commonly known vineyards from around the globe. Guglhupf Café welcomes you to enjoy a fantastic dinner, meet up with friends, or enjoy a delectable dessert with a glass of sparkling or one of our signature coffee drinks.