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THE LADYSMITH BAKERY WAS OUR FAMILY'S TRADITION


This page belongs to greg krenzelok.


THE BAKERY

We need your pictures and memories for this so important part of the Krenzelok History


Posted by Paul Krenzelok’s son Ed. This is one of the pictures that Ed received from our relatives in Poland on one of his trip there. Many pictures were sent to our relatives in Poland by Paul and Elizabeth Krenzelok over the years. The above pictures I believe has not been seen by the Krenzelok in the US for many years. Taken at the first location on Worden Ave in the 1920s and is believed to be Paul Krenzelok, John and Martha Finnegan Kobielus. There is a little question as if the above or the below picture is of Martha Kobielus


Posted by Edward's son Alan (Eddie) Krenzelok. There is no better picture in our collection. From the left; John Kobielus, Elizabeth Kellner Krenzelok, Paul Krenzelok and Martha Finnegan Kobielus. Taken at the first location on Worden Ave in the 1920s. I want to thank Jim Kobielus for providing Martha's maiden name.


Ladysmith Bakery when the location was on East Miner Avenue. This location was very nice and known as the " Fancy Location " According to Anne her father was paying 100 dollars per month for this location and would move the bakery over to the final location on 112 West Second around 1932 where the rent would be 25 dollars a month and a year later Paul would rent the upstairs for another 10 dollars. He would then sell their 4th street home and buy the bakery building. Many of the furnishings in the above picture stayed with the family bakery until the end and some are still in the family today. Pictured is employee Marie Ellis waiting on a customer. Marie worked for the family for many years.


Posted by Paul Krenzelok’s son Ed. This is one of the pictures that Ed received from our relatives in Poland on one of his trip there. Many pictures were sent to our relatives in Poland by Paul and Elizabeth Krenzelok over the years. The above pictures I believe has not been seen by the Krenzelok in the US for many years. Taken at the first location on Worden Ave in the 1920s and is John Kobielus (left) and Paul Krenzelok on the right.


Posted by Alan Krenzelok, John Kobielus back at the oven and Paul Krenzelok making loafs. Around 1923 at 115 E. Worden Ave location in the Nelson Block. Worden was the first Bakery location. Anne Krenzelok Closs says the man back at the oven is Gene Kellaway or Joe Kool both men worked for Paul at one time or other.


Posted by Jim Krenzelok. What a great picture of the Bakery at night. Looks like Christmas time. Jim Krenzelok took this picture in the mid 1970's.


Elizabeth and Paul in front of their bakery May 7 1955.

When the bakery first opened up on 112th W. Second Street Anne and Frances's job was to go in and clean the ground level of the building that would become the bakery. At the time it was own by the Tailor, H. Oldendorf. And the Oldendorf's were friends of the family. The building was first his tailor shop and was built around 1908. Anne remembers it being some type of Welfare office that had moved out at the time. It was a mess and Anne remembers the terrible job that her and Frances had cleaning the building and making it ready to open as the Ladysmith Bakery. She remembers that they were still living at the 4th Street house when the new location opened up in 1933. Her father Paul was just renting the lower part of the building at first for 25 dollars per month. Later they would rent the upper part for 10 dollars more per month for a total of 35 dollars per month. They would finally sell the 4th street house and use the money to buy the bakery building and move upstairs. Working in the bakery when it first opened was her father Paul and Dean Kellaway who Paul trained. Anne was working the counter and doing whatever needed to be done. Frances did not care for bakery work and was working at the Toy factory in town. At this time the bakery was taking in around 5 to 6 dollars a day.

By Anne Krenzelok Closs

Below is the original bakery agreement between Paul Krenzelok and John Kobielus signed July 12th 1922. Up till now Paul and Elizabeth and family had been living in Duluth. Paul worked at the Zinmaster baking Company located in the Boston Dairy Lunch or Miller Cafeteria. It was this partnership that brought back Paul and Eliszabeth to Ladysmith. Elizabeth was very happy living in Duluth and real did not want to go back. They finally moved back, live in Maple Hill for a while close bye to Elizabeth parents Frank and Frances Kellner. The partnership did not work out between John and Paul and finally Paul bought out John and that was the beginning of the Ladysmith Bakery.


Page 1 of the agreement between John Kobielus and Paul Krenzelok


Page 2 of the agreement between John Kobielus and Paul Krenzelok


Page 3 of the agreement between John Kobielus and Paul Krenzelok


Page 4 of the agreement. And the dissolve of the partnership between John and Paul.

We are leaving in smaller images of the Bakery agreements just to let everyone know we have them. We can send you the agreement in a e-mail. that is large enough to read. We would like to start posting pictures of the bakery, so please start sending in any pictures you may have.

We would like to thank Joseph's (Joe) son Jim Krenzelok for this most treasured piece of the Krenzelok History.


Paul Krenzelok in back of his bakery. If you can tell us more , please do!


Paul in back of the bakery with the grand kids. If you can tell us more, please let us know.


Paul in back of the bakery with the grand kids. Robert Krenzelok says that is his Ford Model A.


A great picture of Paul in back of the bakery with the grandchildren. If you can tell us who the grandchildren are please let me know.


Paul Krenzelok in back of the bakery.


Elizabeth, Paul and one of the man that worked for Paul. Taken upstairs in the kitchen, the door in the back would take you down stairs to the bakery and back of the bakery.


Elizabeth in back of the Bakery with the Ladysmith Bakery Truck.


Paul jr Krenzelok baking the old World ways as taught to him by his father Paul. Paul using a peel to remove Hot delicious Ladysmith bakery goods.


A early picture of Paul in back of the bakery.


Posted by Therese and their family: Paul and his son Ed Krenzelok at the bakery.


Great picture of Ed and the bakery truck.


Paul making those famous Ladysmith bakery rolls.


Joseph (Joe) Krenzelok


Joe in back of the bakery during winter.


Posted by Therese and their family: Paul jr wife Marie and Dolores on the front counter of the Bakery. Notice the fresh bread in the back ground.


During World War 2 the bakery had in their front window display case a tribute to those in Ladysmith who were serving their country in the military.


Dolores Krenzelok Fuhrer frying donuts.


Lillian's husband Russell


Marie Hauser Krenzelok, Paul's wife helping out.


Paul with a visiting old family friend Angelo


Just before the bakery closing.


Hot out of the Oven - Paul Krenzelok takes a pie out of the 1933 vintage Brick oven at the Ladysmith Bakery. He has been baking for the family run business for 56 years. He can't remember the last time he looked at a recipe. Everything is done from memory. The bakery will be but a memory after Saturday when it closes indefinitely. (Taken from the March 24 1988 Ladysmith Newspaper)


The above picture of Paul and the article are posted by Dolores and her family.


Robert (Bob) in front of the Bakery in 1998 and in front of his old home.The bakery was no longer ran by the Krenzelok family or the front of the bakery no longer looking the same, but you can still feel the Krenzelok presence. So many menories. I can just hear and smell all of those memories I have of the Ladysmith Bakery.


This view of the bakery is very fond for a lot of us. Up the stair on the right of the picture leads to the door with the 3 small windows where Paul Krenzelok would love to sit and smoking a cigar and watch the people going by back in the old days. His grandchildren would love to visit with our grampa there and this picture brings back many wonderful memories. The bakery front looked much different then but the original Bakery sign is still there.


Paul's son Ed sent me these a while back in PDF form and at the time I wasn't able to do anything to them to get them up on the Website. Pictures of the Bakery coming down from the big tornado that hit Ladysmith. It kind of breaks my heart to see these pictures. So many memories in that building for the Krenzelok family, good and bad. I would like to think mostly very good.

BAKERY MEMORIES

When I was growing up until I was about 10 years old I would say...we went to Ladysmith almost every single weekend. We always stayed at my Grandma Depew's house. Saturday mornings Dad and I would get up early and we'd go "visiting". Lots and lots of times we'd end up at the bakery.

We'd go in through the back door and go over by Uncle Joe. I'd sit and watch him flip those doughnuts in that hot grease and wonder how he could do it so fast. I remember seeing all the burn marks on his inner arms and thinking how tough he must have been. I remember the day he showed me how the jelly got into the doughnuts and it was kind of like finding out the secret behind a magic trick...I wanted to know but once I did it took away the fun part of the mystery of "how do they bake that doughnuts around that jelly"


Anne Krenzelok Closs the bakery's master cake decorator. She decorated all the cake at the bakery.

I remember the smell that surrounded me and the sound of the screen door slamming behind me. My uncle Jim was still working there at that time and he would be hustling by with a tray of bread loading his van and he'd give a short "Hey" to us. Dad always told me to be careful and stay out of his way because he was busy. Then we'd go in a little deeper and if Joe wasn't in the back flipping the doughnuts in the grease then he was at the wooden board cutting the dough into those perfect circles and flipping them on his thumbs. Over to the left we'd find Uncle Paul and sometimes Grandma Anne taking loaves of bread out of that hot oven and Uncle Paul would smile and wave.


From Lillian's picture album a 6 dollars 50 cent cake decorated by Anne. We are guessing from the 1950's or 60's

Cousin Betty was usually flying by but would stop to chat with Dad and give me a quick smile. Sometimes I'd watch Uncle Joe or Uncle Paul mixing dough in those huge mixers and watch them add flower but never measure. I'd ask Dad "Where is their recipe?" and he'd smile and say they don't need one, they know exactly what to add by the way it looks and feels.


From Lillian's picture album, decorated by Anne. date and price unknown.

I never understood how then but now I do. I can still see the flour stained floor and all the people rushing this way and that. I loved those Saturday mornings with my dad. What I wouldn't do to go back there just once. I'd ask so many more questions. I want to believe that heaven is what we all perceive as perfection on earth. It's a place where you are surrounded by all the people (and pets) that you've loved and loved you and that we get to revisit places and events that we thought were once in a lifetime. If I am blessed one day to get there...Dad and I are going to go visiting at the bakery again...

By David Closs's daughter Karen Brzezinski

Note: If you have bakery memories and would like to post them please share them with us!


From Lillian's picture album a 14 dollars 50 cent cake decorated by Anne. 1950's or 60's.


Found in Gerry Krenzelok's recipe book.

I would like to thank Lillian's daughter Therese Jensrud Jordan for the bakery recipes. Remember these bakery recipes are for bakery amounts of ingredients you will have to do the conversion to make a smaller recipe.

A very special note: Therese told me that her sister Barbara sat down with her uncle Joe (Joseph) while at the bakery one day and she wrote them down as Joe gave them to her off the top of his head. I thank you Barbara so much and I am so please these recipes came from Joe.

OUR KRENZELOK LADYSMITH BAKERY RECIPES

Posted January 17 2005 by Jim Krenzelok and his son Dan. This is a recipe a lot of the cousins have been looking for. Thanks Jim and his son Dan.

Greg

This is Dan, your cousin Jim's son. He was showing me the bakery page on the Krenzelok Family website and the recipes. We noticed that you do not have the Christmas and Easter and Valentines and St. Patrick cookie recipes. My dad says that they are one and the same, but gave me the recipe to email to you. While it has already been converted to a more reasonable size, I'm sure you can scale it up to size with the others if you want

Christmas, Easter, Valentines and St Patrick Bakery Cookie recipe

6 oz Butter (3/4 C)
6 oz Shortening (3/4 C)
12 oz Sugar (1 1/2 C)
Vanilla (1t)
Beat and Add
4 oz Eggs (3 small)
Beat Again
half cake and half bread Flour (4 1/2 C) ( look below for flour amount) 1 teaspoon baking powder

Greg
It's roughly 4 1/2 cups. It's never the same. My dad does it all by feel, which I am not able to do yet. We just slowly add it until the dough is slightly sticky.
Hope that helps Dan

Betty Jakubco e-mailed Jim to get the baking temperature and frosting recipe

Hi Betty;
I bake the cookies at 350 for 8 to 10 minutes, it will all depend on your oven, just watch them and take them out when the edges just start to turn golden. I use a real basic frosting with no fat, make it thin so it spreads nice and even.
Jim

Honey Boys

2 pounds of Sugar
1 Pint of Eggs
3/4 oz of Amonium

Mix above in a bowl by Hand

Add

5 pounds of warm honey
5 pounds and 4 oz of flour

Honey Boys (Therese recipe)

1 1/4 cups of sugar
2 eggs
1 T Amonium

Mix above in a bowl by hand

Add 2 1/2 cups of warm Honey
5 to 7 cups of flour - until dough is smooth and easy to roll out. Roll out until dough is 1/4 inch thick and cut out with a cookies cutter. Bake at 300 degrees for about 7 minutes

English Toffee

3 1/2 pounds of Brown Sugar
3 1/2 pounds of White Sugar
3 pounds of Shortening
1/2 pound of Butter
8 oz of Milk
1 pound and 4 oz of Oatmeal
2 pounds of eggs
8 pounds cake flour
3 1/2 pounds of English Toffee
1 1/2 oz of baking soda
1 1/2 oz of salt
And Vanilla

Fudge Drops

Cream

3 pounds of Sugar
2 pounds of Butter and Shortening
8 oz of Cocoa
1/2 oz of salt
1/2 oz of Vanilla

Add 3/4 quart of eggs
Add 1/2 pound of Milk
Add 3 pounds of Flour
Add 1 oz of Baking Powder

Oatmeal Crunch

3 pounds 2 oz of Shortening
2 pounds 12 oz of Oatmeal
1 oz of Baking Soda
Pinch of Salt
4 pounds of Brown Sugar
Vanilla
6 pounds of Flour

Sugarless Drop Cookies

1/2 cup of Butter or Margarine, Creamed

Add and mix the following

1 egg
2T concentrated Orange Juice
1T of grated orange rind
4T Sweet 10
1t Vanilla
1t Salt
1t Baking Powder
1/2 t Baking Soda
1/2 cup of Buttermilk

Drop on a greased cookies sheet and Bake at 375 degrees for 15 minutes

Peanut Butter Cookies

1 3/4 pounds of Sugar
1 3/4 pounds of Brown Sugar
2 pounds of Shortening
1/2 oz of Salt
1/2 oz of Baking Soda
6 eggs
1 1/2 pound of Peanut Butter
2 1/2 pounds of Flour

Peanut Butter Cookies

1 3/4 pounds of Sugar
1 3/4 pounds of Brown Sugar
2 pounds of Shortening
1/2 oz of Salt
1/2 oz of Baking Soda
6 eggs
1 1/2 pound of Peanut Butter
2 1/2 pounds of Flour

Jelly Rocks

1 1/2 pounds of Cake Crumbs
2 pounds of Sugar
1 1/2 pounds of Shortening
2 oz of Baking Soda
3/4 oz of Salt
1/2 oz of Cinnamon

Cream above ingredients

Add the following:

10 eggs
1 1/2 pounds of Raisins
1/2 pint of Molasses
4 pounds of Bread Flour

Press with a fork and fill with raspberry jelly

Walnut Ice Box Cookies (Therese's favorite)

3 pounds of Sugar
1 pound of Brown Sugar
8 oz of invert Sugar
1 oz of Salt
1 oz of Baking Soda
1 1/2 oz of Cream of Tartar
2 oz Skim Powdered Milk
1 pound and 6 oz of Butter
1 pound of Shortening
10 oz of eggs
1 oz of Vanilla
2 oz of water
1 pound and 8 oz of chopped nuts
5 pounds of Cake Flour

Scale out 1 pound and 6 oz piece of dough, roll out to 12 inches long and cool over night in refrigerator.

Lemon Cookies

Cream the following

4 pounds of Sugar
1 1/2 pounds of Shortening
1 oz of Salt
1 oz of Baking Soda
12 eggs

Add:

2 oz of Lemon Flavor
1 1/2 pint of Milk
5 1/2 pounds of Flour
1 1/2 oz of Baking Powder

Coconut Cookies

4 pounds of Shortening part of it Butter
4 pounds of Sugar
2 pounds of eggs
Vanilla
6 pounds of Coconut 1/2 and 1/2
4 pounds of Cake Flour
1 oz of Baking Soda
Salt

Almond Cookies

Cream the following

3 pounds 8 oz of Sugar
3/4 oz of Salt
2 pounds of Kernal paste? (There is a question mark on Kernal paste in the recipe, it could be Almond Paste, they are called Almond Cookies
3 pounds and 6 oz of Shortening

Cream:

13 oz of eggs
14oz of Water

Add

5 pounds and 2 oz of Bread Flour
1 oz of Baking Powder
12 oz of Coconut

Butter Fly Cookies

4 1/2 pounds and of Powder Sugar
2 1/2 pounds of Shortening
1 oz of Baking Soda
1 oz of Salt
Vanilla, A lot of the recipes do not have amount for the Vanilla. It may have just been to taste
1 Pint of eggs
3/4 quart of Milk
6 pounds of Flour

Cream Puff Shells

Mix and Boil

2 quarts of water
1 pound and 12 oz of Lard

Add to Boiling Water

2 pounds and 4 oz of Flour

In a bowl add

2 quarts of eggs
1/2 oz of Amonium ( I have no idea what Amonium is )

Add eggs to Flour parts, Mix until cool and stiff

Jelly Rolls

27 pounds of Sugar
27 pounds of Eggs
9 pounds of Egg Yolks
8 oz of Salt

Beat above to good foam

9 pounds of Hot Milk 110 degrees
4 oz Vanilla

Add above slowly and beat until very light

27 pounds of Cake Flour
4 oz of Baking Powder

Sift dry ingredients and add to wet and fold in

Butterscotch Brownies

Cream the following

2 pounds and 2 oz of Brown Sugar
12 oz of Butter
14 oz of Corn Syrup or Honey

Add:

1 pound and 8 oz of Crushed nuts
1 pound and 2 oz of Wheat flour
14 oz of Eggs
7 oz of Water
1/8 oz of Baking Powder
1/8 oz of Salt

Bake at 350 degrees for 18 minutes in a 16 x 24 inch pan

Chocolak Roll

1 quart of Eggs
1 1/2 pounds of Powder Sugar
1/2 pint of Hot Milk
1/2 oz of Salt
1 1/4 pound of Cake Flour
1/2 oz of Baking Soda
8 oz of Chocolak Liquor
1/2 oz of Vanilla

Beat the eggs Sugar and Salt until foamy and stiff. Fold in the melted Chocolak carefully not to disturb the foam structure. Add the sifted flour and while folding in slowly pour in the warm milk in which the baking soda has been dissolved. Add the Vanilla and mix well. Deposit on to a paper lined sheet pan Put 2 3/4 pounds to a standard pan will give a nice height to the roll

Fried Cakes

Mix together

5 pounds of Sugar
1 pounds of Butter
3 oz of Salt
1/4 oz of Mage
Vanilla

Add:

2 1/2 pounds of Eggs Half Whole eggs and Half Yokes only

Add

8 pounds of Milk

Sift and Add

8 pounds of Cake Flour
7 pounds of Bread Flour
10 oz of Baking PowerMix together:

5 pounds of Sugar
1 pounds of Butter
3 oz of Salt
1/4 oz of Mage
Vanilla

Add

2 1/2 pounds of Eggs Half Whole eggs and Half Yokes only

Add

8 pounds of Milk

Sift and Add

8 pounds of Cake Flour
7 pounds of Bread Flour
10 oz of Baking Power

Pound Cake

Cream

3 1/4 pounds of Sugar
1 pound of Butter
1 1/2 pound Shortening

Add and Cream until light

1 quart of Egg Yokes
1 quart of Milk

Add

2 3/4 pounds of Cake Flour
1 1/4 oz of Baking Flour

Add any desired flavoring

Banana Cake

Cream

2 pounds 8 oz of Sugar
1 pound of Shortening
1 oz of Soda
1/2 oz of Salt

Add:

1 pound of Eggs
1 pound of Bananas
1 pound and 6 oz of Milk
2 1/2 pounds of Cake Flour
1 oz of Baking Powder

Apple Spice Cake

Cream the following

2 pounds and 12 oz of Brown Sugar
1 pound and 4 oz of Shortening
1 oz of Salt
1 oz of mixed Spices
4 oz of Baking Soda

Add and mix

1 pound and 8 oz of Eggs

Add

3 1/2 pounds of Buttermilk
2 pounds of Ground Raisins
2 pounds of Apple Sauce

Shift and Add

3 pounds of Bread Flour
1 1/2 pounds of Cake Flour

Chocolak Icing

Mix the following until Smooth

5 pounds of Powdered Sugar
1/4 oz of Salt
1 pound and 4 oz of Hot Milk
12 oz of invert Syrup
Vanilla to taste

Melt together and add to mix

14 oz of Shortening
4 oz of Butter
2 pounds of Melted Chocolate

Use while warm, thin down if necessary with simple or invert sugar

Chocolate Buttercream

2 pounds of Butter or margarine or shortening
4 pounds of 6X Sugar
3/4 pint of Egg Yolks
1 pound of Chocolate Liquor

Melt the Chocolate liquor and cream with the Butter. Add the egg yolks and add a little vanilla if desired

Easter Filling

2 1/2 pounds of Powder Sugar
2 1/2 pounds of Cake Shortening
8 oz Egg Yolks
8 oz of non fat milk solid
1 pound of water
Vanilla to taste

Blended Wheat Bread

2 pails of water, your guess is as good as mind on this one
6 oz of Sugar
6 oz of Salt
14 oz of Shortening

6 oz of Molasses
3 Squirts of Caramel Color
3 Scoops of Wheat flour
3 Scoops of regular flour
1 pound of yeast

Hot Cross Buns

14 pounds of Hard Wheat flour
2 pounds and 8 oz of Sugar
2 pounds of Shortening
12 oz of Powdered Skim Milk
1 pound of whole eggs
4 oz of Salt
1 pound of yeast
1 gallon of warm water
1/2 oz of cinnamon
1/2 oz of Nutmeg or Mace
3 pounds and 8 oz of Raisins
3 pounds and 8 oz of Diced Fruit

Total weight = 36 pounds and 9 oz

Dough temperature = 78 to 80 degrees

Mix Dough until it becomes smooth about 8 to 10 minutes. Add raisins and diced fruit and mix at slow speed until fruit is thoroughly incorporated. Give dough full rise 1 to 1 1/2 hours. Punch down and take to the bench in about 15 minutes.

Well that's it for Bakery recipes. If you have any please share them with us!

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