Ossining Italian Bakery above, the bakery changed management and the quality is not the same
Doing post on what it’s meant historically to return to school after a long summer break. Over the next couple of day I’m going to reflect on my experience growing up in a small town in the Hudson Valley in a suburb of New York City. When you entered Croton-Harmon High School (CHHS) in the 1970s, you quickly learned the school foodways (eating traditions and culture as the evolve over time). Westchester as a reach Italian culinary heritage which can be tasted in many ways, but one of the best at my high school was eating delightful Ossining Italian Bakery donuts and drinking a carton of milk in the cafeteria. As a fund raiser, each senior class at CHHS would sell donuts and milk in the school cafeteria. the smell of freshly baked and still warm donuts especially the glazed and jelly donuts sprinkled with a sugar and cinnamon ones. The smell of the donuts permeated the first floor of the building and that mouth-watering smell remains one of my most vivid back to school memories. The bakery truck delivered the donuts every school morning from Ossining, the next village southeast of Croton on the banks of the Hudson River. On a cool Hudson Valley morning, eating one of those warm donuts for a quarter with a carton of cold milk for the same price tasted like heaven on earth.
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