Winkler Bakery

The wonderful aroma drifts down the cobblestone streets on the early morning air when the bakery ovens are going. Sitting in the colonial town of Salem, North Carolina, known as Old Salem to today's tourists, Winkler Bakery produces delicious breads and cookies the old fashioned way. 

The Moravian church elders chose Thomas Butner to be Salem's new baker in 1799, and he hired Gottlob Krause to construct the building. However, Brother Butner soon discovered he preferred to farm and make shoes, so the church leaders brought in a new baker. Christian Winkler had been born in Switzerland and moved to North Carolina from Pennsylvania in 1807. His wife, Elizabeth, and he had six children. When asthma attacks became a problem for Brother Winkler, his sons took over the bread baking, and his son, William, eventually took over the business. William Winkler and his descendants ran the bakery and lived on the premises until 1926.

The dome oven used at Winkler's Bakery is typical of the ones used in Salem's businesses and homes. Today, ovens are still heated with wood and the breads are baked in much the same way as they were over 200 years ago. Below is a recipe for lovefeast buns that has been handed down from Christian Winkler:

1 cup hot, dry mashed potatoes, unseasoned
1/2 cup scalded milk                                      

1 cup sugar
1/2 cup butter
2 eggs, beaten
About 1 1/2 pounds flour (enough of a soft dough)
1/4 teaspoon mutmeg
2 packages yeast
1/2 cup warm water
2 tablespoons orange rind
2 tablespoons lemon rind
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon mace
Cream butter and sugar, add potatoes, mix well. Add lukewarm milk, ten eggs, and mix well. Dissolve yeast in warm water and add to mixture. Combine seasonings and rinds and mix in. Add enough flour to make a soft dough. Knead on a well-floured table. Form into a ball and place into a greased bowl. Cover with a cloth and let rise in a warm place until it doubles its size. Pinch down and let rise another 10 minutes. Flour hands well because dough will be sticky, form into small balls (about 3 ounces). Place on a cookie sheet and slash tops with razor blade to release air. Cover. Let rise until double in size. Bake at 350 degrees until golden brown, about 15-20 minutes. Makes 2 - 2 1/2 dozen buns.

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