Dough’s Still a Go at Buffalo Fixture Al Cohen’s Bakery

May 13, 2018
Bill Milligan mixes dough to make placek – a Polish coffeecake – at Al Cohen's Famous Rye Bread Bakery in Buffalo. (Mark Mulville/Buffalo News)
Bill Milligan mixes dough to make placek – a Polish coffeecake – at Al Cohen’s Famous Rye Bread Bakery in Buffalo. 

The next time you’re shopping, an owner of Al Cohen’s Famous Rye Bread Bakery might be standing next to you in the bread aisle.

He may have some questions – and a suggestion, too.

“I’ll say I’m in the business, and I was wondering why you picked up Al Cohen’s versus something else,” said Mark DiDomenico, who bought the Buffalo company in 1994 with partner John Blando.

“I tell them if you turn that package over, you’ll see my name on the back. The reaction is always, ‘Really, is that you?’ And I’ll give them a card, which always gets a cool reaction. If they’ve picked up a certain brand, I’ll also let them know that that bread is from Ohio, and suggest that since Al Cohen’s is a Buffalo brand, we should support our own,” DiDomenico said.

Buffalonians have been supporting Al Cohen’s Bakery – made fresh in the beginning, then packaged and frozen – since it opened on the East Side in 1933.
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