Anytime we celebrate it’s tradition that we have cake. The vision of the bride as she cuts into the cake of life is one of the most memorable parts of a wedding reception, the snap shot of the mother-to-be with her swollen belly staring down at a carriage shaped creation smothered in whip cream is a keep sake for any baby shower, and let’s not forget the champagne toast when the entire family comes over to see their little princess go off to prom, and the matriarchs of the family force her to take one bite of cake just before she walks out the door. Cake is a tribute to tradition and transition in American culture. We bond around cake. We love cake. And when it comes to cake, no one does it better than my friend Richard owner of Reuters Bakery. Richard’s creations are stepped in tradition, amazingly artistic, and oh so yummy.
Rueters has been around since 1927, but I still like to refer to it as a hidden treasure in Chicago. In fact, when I visit Reuters I often find myself looking at the other customers as if we are a part of an elite club, but those who know cake are familiar with Rueters. Richard’s father Richard Sr. was a master baker and in the late sixties he combined the innovations of his generation with the recipes he inherited from Leo Reuter, arguably the most noted Chicago baker of his time. Once the home of many German, Irish, and Italian immigrants the neighborhood surrounding Reuters’s has seen many changes as its friends have moved far away, but inside the doors of Rueters it’s a true melting pot as these same old school customers, their children, and their grandchildren come back home for the traditions of Reuters. Richards takes his responsibility serious and preserves the baking secrets that have been passed onto him. Although Richard’s capacity in the kitchen is fortified by family recipes that go back to the 1920’s, today his willingness to try new things makes him an artist in his own right.
Rueters has been around since 1927, but I still like to refer to it as a hidden treasure in Chicago. In fact, when I visit Reuters I often find myself looking at the other customers as if we are a part of an elite club, but those who know cake are familiar with Rueters. Richard’s father Richard Sr. was a master baker and in the late sixties he combined the innovations of his generation with the recipes he inherited from Leo Reuter, arguably the most noted Chicago baker of his time. Once the home of many German, Irish, and Italian immigrants the neighborhood surrounding Reuters’s has seen many changes as its friends have moved far away, but inside the doors of Rueters it’s a true melting pot as these same old school customers, their children, and their grandchildren come back home for the traditions of Reuters. Richards takes his responsibility serious and preserves the baking secrets that have been passed onto him. Although Richard’s capacity in the kitchen is fortified by family recipes that go back to the 1920’s, today his willingness to try new things makes him an artist in his own right.
Richard’s majesty in cake decorating is amazing. Whether it’s the art of contemporary icing techniques, or the latest trends in architectural shapes he can capture your artistic vision in a cake. He does cakes for all occasions including baby showers, quencenearas, bridal showers, birthdays, anniversaries, and of course weddings. Richard is as much an artist as he is a baker. His attitude towards his craft is refreshingly positive and open minded proving not only that his father passed down to him the recipes but also that he inherited a passion for baking. Richard likes a challenge, and he is a true people person. His positive attitude and eagerness to please his customers is reflected in his work. His artistry is amazingly detailed, precise, and creative; but, the way his cakes looks isn’t why I recommend using him for your baking needs - it’s the taste. Just take one piece, and he will take you through a palette of unique flavor combinations that will excite your taste buds.
Everyone has their own favorites, because he offers such a wide variety of cake flavors - mine is the chocolate and raspberry. The icing is a pure European semi-dark chocolate that Richard layers over the entire cake like a thin crackling shell. Then on the inside are thin layers of a German chocolate cake that are as light and fluffy as the chocolate is rich. The crisp icing and the moist cake juxtapose each other creating a delicate combination of textures and flavors marrying in your mouth. Then he gels the layers together with a tangy citrusy raspberry spread which lingers in your mouth after the chocolate has gone away, and tempts you to take in another mouthful. Just thinking about it is a sin. So, on August 7th be at the Loft on Lake for the sneak preview of Atha Sharod Bridal's forth coming collection, The White Collection - LUXE, Richard is coming with all his famous desserts for us to enjoy on my BIG DAY. To RSVP to this event please call (773) 285-1178.
LOVE ROBERT
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