Gottlieb's Bakery: Savannah's Sweetest Tradition

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Overview
In 1884, in the basement of a building on the corner of York and Jefferson Streets, something miraculous was happening. Jewish Russian immigrant Isadore Gottlieb had built a bakery that would soon be renowned in Savannah for every tasty morsel pulled from its busy oven, creating the perfect combination of southern and Jewish delicacies. Goods were delivered to citizens and stores by cart, pulled by a horse that knew every stop along the way, cementing the bakery's reputation as a true neighborhood operation. From shiny, egg-brushed challah to Sister Sadie's hazelnut cake to the ever-popular chocolate chewies, customers would crowd the store for a single irresistible bite. Join the next generation of Gottliebs as they recount the heartwarming stories and recipes that forever preserve the bakery's place in Savannah's history.
Details
ISBN: 9781609494162
Format: Paperback
Publisher: The History Press
Date:
State: Georgia
Series: American Palate
Images: 88
Pages: 136
Dimensions: 5.5 (w) x 8.5 (h)
Author
Upon graduating from Johnson & Wales in Providence, Rhode Island, chef Michael Gottlieb advanced to the Inn at Perry Cabin in St. Michaels, Maryland, and the renowned Inn at Little Washington before returning home to Savannah, Georgia. In Savannah, Michael, along with brothers Richard and chef Laurence Gottlieb, opened Gottlieb's Restaurant and Dessert Bar. The restaurant was a AAA Four Diamond establishment inspired by the Gottlieb family's famed bakery, which, for over one hundred years, was a Savannah tradition. Michael settled in New Orleans, where he now makes his home with the Ralph Brennan Restaurant Group. Laurence Gottlieb is a graduate of Johnson & Wales University in Providence, Rhode Island, and went on to become executive sous chef at the world-renowned Inn at Little Washington. Laurence was co-chefs with his brother Michael in Savannah at Gottlieb's Restaurant and Dessert Bar. He has also worked at the White Barn Inn in Kennebunkport, Maine, and at Hamptons in Sumter, South Carolina. Currently, Laurence is back in Savannah as executive chef of the Chatam Club, making chocolate chewies in his spare time.