| 1960 |
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Uwe and Ingrid come all the way from Hamburg, Germany to meet and fall in love on Long Island. They marry on August 4th, 1963. |
| 1965 |
 |
At 22 years of age Uwe is the youngest person to ever receive the prestigious title of Master Baker in Germany, so it's only natural for the ambitious newlyweds to want their own bakery. They find one for sale in the NY Times, drive upstate to Kingston, NY, and subsequently purchase Ketterer’s Bakery on the corner of Broadway and Cornell St. |
| 1980 |
 |
Over the course of 15 years the Deising family has grown by 3 boys and a girl, and the bakery has outgrown the Broadway location. Uwe and Ingrid decide to relocate to our current uptown location, and change the bakery name to Deising’s Bakery and Pastry Shop Inc. Extensive renovations are done to the former Good Year Tire Service Center. New bakery equipment is purchased to help keep up with production demands. Ingrid adds the area's first and only Euro Cafe, featuring a Manhattan deli flare, fresh baked breads, and home made soups. |
| 1982 |
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Lunch quickly becomes so popular that Deising’s Bakery purchases a former bar in the adjacent building. They remodel, converting the addition into a full service restaurant and kitchen. Deising’s quickly establishes itself as a well known meeting place for social and business events. |
| 1984 |
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Deising’s wins the coveted “Best Retail Bakery" award as voted by other bakery owners and trade magazines and presented by Bakery Production Magazine. Within a year the Deising children will begin their respective educations at Bakery Trade Schools and Business Colleges, the last finishing in 1994. |
| 1987 |
 |
Deising’s remodels the bakery and counter area to offer a more European style. They rename Ketterer’s bakery at the midtown location to Deising’s Midtown. |
| 1989 |
 |
Deising’s purchases the laundromat building adjacent to the former bar and convert it into 2 catering rooms. The rooms quickly become well known for bridal and baby showers, business meetings and funeral gatherings. By now all four children, Peter, Norman, Eric and Kirsten are actively involved with the business. Each child apprentices the bakery and restaurant professions at different 4 star hotels, restaurants and bakeries in Europe and America. |
| 2000 |
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With such eager and capable successors waiting in the wings, Uwe and Ingrid Deislng retire after 35 years of running both locations. |
| 2001 |
 |
Deising’s Midtown, still located on Broadway, is remodeled to give it a European look. |
| 2005 |
 |
Deising's celebrates 40 years in business by being awarded "Best Breakfast in the Hudson Valley". |
| 2007 |
 |
 |
 |
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Deising’s encloses the outdoor patio and redecorates the restaurant and catering rooms. |
|
| 2010 |
 |
Brother Peter retires leaving things in the capable hands of Eric, Norman, and Kirsten. |
| 2011 |
 |
After baking an estimated 5-6 million loaves of bread and 15-18 million rolls, our 31-year-old German stone hearth oven is retired in favor of a new MIWI deck oven imported from the same company in Germany. |
