But it’s something Sarah has fully embraced. Getting fresh bread out of the oven on time every time does bring its own batch of challenges. She says: ‘It’s great to have that craftsmanship and specialist from different places from around the world.’Īs well as local favourites like the cabbage loaf and a variety of different styles of French bread, the bakers are always experimenting and trying new recipes, like the ‘duffins’, or reintroducing traditional favourites like Gâche dé Pâte - Jersey Dough Cake. Sarah helps lead a team of 35 people, all of whom bring their own unique skills and experience to the bakery and business. ‘Our traditional British and continental bread, rolls and cakes have been in the island for three generations now, so for a lot of people it’s something they have grown up with and always known.’ She explains: ‘People in Jersey love buying local and it’s so nice to have that support. Having the support of islanders gives Sarah and the team at Vienna Bakery great pride in what they do. It’s always felt like a really natural thing for me to do.’ ‘It’s so nice to be part of a family business which has been in the family for so long. Sarah says: ‘It’s great to play a part in the island’s proud history of great, small food producers, and it’s just a stone’s throw from where my grandfather first began his baking career on the island in the 50s. The bakery has a presence in Jersey’s well-loved Victorian Central Market. She said: ‘I went to university, came back and worked for a trust company for a bit which was great experience, travelled, but I have ended up back here. Her dad, David Dodge managing director of Vienna Bakery, offered Sarah her first Saturday job.Įver since then, the islander has loved being a part of the family business. ‘It just feels like my second family home’īaking has been a central part of Sarah’s family’s way life for generations. She shared with us why baking bread means so much more to her than just making dough.
Sarah Dodge is Vienna Bakery’s assistant manager and also granddaughter of the founder of the business. Their freshly baked goods have always been a firm favourite with our customers and islanders alike.
In fact, Vienna Bakery has been crafting local breads, cakes and pastries in Jersey since 1961. The heart and the start of the history of Vienna Bakery.When walking into Jersey’s Central Market, it’s a challenge not to be drawn by the aroma of baked bread coming from Vienna Bakery’s shop. Some paid in vegetables, some with chickens. Baking bread, both early morning and at 4 O'clock, his children delivered to local neighbors door to door. Four brick walls and a bread oven, his American dream, Vienna Bakery. One day in his travels to work at the bakery, the banker approached him and mentioned a local bakery for sale not too far away in Barrington RI. Over time Giuseppe had expressed, to his friend the banker, his desire to own his own bakery someday.ĭuring this time, Giuseppe and his wife gave birth to a son, Giuseppe XXXXXXXX Balasco. During his travels, to and from his job, he developed a friendship with a local banker. His only source of commute was his own two feet. Shortly after arriving in the United States, Giuseppe gained employment in Providence, RI at a local bakery where he learned to bake. He was in his early twenties, and was looking to provide a better life and future for his family.
On his final trip in 1923, he was accompanied by his two youngest children of five and his wife. Giuseppe Balasco traveled back and forth from Naples, Italy to the United States shortly after his service in the military.
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