This Is Utah | Carol’s Pastry Shop

– The sweet smell of
pastry is one thing that draws people to
this sugar house bakery. The pure charm of Al and
Bob Walkenhorst is another. The brothers have been rolling
pie dough, cracking eggs and icing sweet rolls here
at Carol’s Pastry Shop for over 70 years. Let’s step inside to learn
about their family bakery and the city they remember. – We got customers that call. A little lady called yesterday. “Are you gonna make fruitcake? We can’t find any
fruitcake anyplace.” I said, they don’t
eat fruitcake, these younger generations
don’t eat fruitcake anymore. It’s a different world. (happy music) – There we go, this is my lift. – I wake up at 5:30, get dressed, feed my dog and then
I’m off to work. I get down here
6:15 every morning. That’s my brother, Al. He’s four years older than I am. And we’ve been in the
bakery all our lives. – [Al] Yeah, we’ve worked
with our father in the bakery when we was 12, 13 years old, we’d get up to the bakery
and work ’til 9:00, 10:00 every night and
all day Saturdays. – That’s when my dad was
in sugar house bakery. – The one we all worked in. – We all worked there. – Where it started,
well, grandpa and grandma came from Bielefeld. They were farmers
back in Bielefeld. It’s in the Northern
part of Germany. They came over from the
old country in 1923. He got himself going
in the old bakery up on 9th East and 9th South, where the building
still remains there. Grandpa kept baking in that and then dad
started that bakery, Carol’s Pastries
where it is now. – We started the
pastry shop in 1948. Incidentally, the guy
we bought it from, his wife was named Carol. That’s where the name
Carol’s comes from. – I started with three pies, pies like this here, and we sold them
for 58 cents apiece. – Put good stuff in it. You’ll
get good stuff out of it. That’s what dad had always, we always used
first quality stuff. – Sugar, flour and – Fresh eggs, fresh milk, yeah
– Fresh eggs – We’ve always got to
remember what’s in the oven When you get older, you sort
of forget, what am I doing? Walking over to the
refrigerator, what
did I come here for? But we… – I quit school to come in
and help, when Al got drafted so I run it when
he was in the army and then I got drafted
and then I went in – We both had two years.
– Service – Served our country
for two years, yeah. We once had three bakeries
going. We had 32 employees. We had caterers, we delivered, and we had restaurant route,
two trucks delivering. We got up at four
in the morning, we came home at ten
o’clock at night. I was walking out
the door one day, and the Salt Palace
caterer manager, “Al, I need a big cake
for Kareem Abdul-Jabbar, it’s his birthday tomorrow
and his 40th birthday, his last game in Salt Lake. Will you make us a big cake?” I said certainly and
he says “By the way, would you send 5000
cupcakes with it?” All our families was in here,
making cupcakes all night. Well, today, we got 60 pumpkin, five mince, 18 apple, 18 Dutch apple, 15 cherry pie. Yeah, the day
before Thanksgiving and the day before Christmas. We get 15, 16 hours in. Get everything done in time. (happy music) – Break time. Break time. – The mayor’s office, his
chief of staff called and says, “We need a huge cake for our
anniversary, for 150 years old” So I made 100 sheet cakes, we put in on 6 sheets of
plywood, four by eight. We started on Sunday to bake it. Thursday, all
night, we decorated a replica of Salt Lake City. – They’re really unbelievable. Their personalities,
their characteristics, their friendliness, they’ll
let you come back in and give them a hug and
walk through the bakery so there’s no real cut and
dried formality, you know. It’s really awesome. – [Rich] The customers
are what really make the business what it is. And, it’s, I think,
through word-of-mouth is what’s really kept
this business going is Al and Bob first and,
then, it’s the eclairs. It’s the eclairs that are
what bring people back. – Coming in from Salem, there are at least three other
bakeries that make eclairs that have the
custard that we like and this is the
best of the three. But what time do we get
here to get the day olds? – We will have turned
’69, from New Jersey, and I’ve been coming,
I found your place a few years after we came here. – 1969
– Yeah. And may I have one bear claw? I mean, isn’t it
a wonderful place. I mean, where can you
find a place like this? – Yeah, we’ve got a
lot of memories, a
lot of old customers. Yeah, a long time. – Governor Matheson, his wife,
what was her name, Norma? Norma, she was very,
she’d always come in. – Gale Miller. – Gale Miller, Christmas,
she’d always order four dozen eclairs. She was a very
nice, pretty lady. (sentimental music) – [Rich] What is the
charm? Al and Bob. That’s the charm of Carol’s
Pastries, is Al and Bob. It’s the two old men
that work in that bakery that keep it going. – It’s been 70 years of our life and you can’t just chop it off. It’s our friends and – All our customers
– It’s our life. – [Bob] Our customer say “You
can’t close this place up. What are we going to do?” – We have school kids
come in, handicapped. We have tours. They
write us little letters. I mean, that’s what
it’s all about. – Yeah, it’s a whole
different world so we just do what we
can do and keep going. – When you make a big cake
and then you step back and you look at it and
say gee, I did that, I did that, you know,
you’re proud of your work. “This Is Utah” is made possible
in part by The George S. & Dolores Doré
Eccles Foundation The Utah Office of Tourism The Lawrence T. & Janet T. Dee
Foundation and the Contributing Members of
KUED. Thank you!

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