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By Joy Belgiovine
Mills Bakery (275 Valley Blvd., Wood-Ridge ) has been a neighborhood staple in Wood-Ridge since opening its doors in 1920, serving up old-fashioned sweet treats such as pecan rings, crumb cake, apple turnovers and butter cookies. And while the shelves may still showcase the delicious desserts loyal customers crave, the bakery has taken on a whole new look.
“Since I bought Mills, I wanted to give the place a face lift,” Cabrera says. “We still have a comfortable, old-fashioned feel, but everything has been updated.”
Cabrera, who oversees a team of 15, completely gutted the bakery and changed the layout, adding a copper-tin ceiling, dark-stained woodwork and yellow walls. Cabrera says customer feedback has been overwhelmingly positive and hopes that the fresh look will attract a new, younger clientele.
The changes also extend to the kitchen. Cabrera has expanded the bakery menu to include gourmet desserts with a European flair, such as French mousse cakes and tiramisu.
“The Mills recipes are staying exactly the same,” Cabrera strongly emphasizes. Mills’ famous Irish soda bread and the Pizzagaina – a traditional Italian meat and cheese pie prepared for Easter – will hit bakery shelves soon with the holidays approaching.