About Rudy’s Bakery and Café!
Rudy’s opened in 1934, and for more than 80 years we’ve stayed true to our roots. We’re still serving old-world favorites like Beinenstich, Strudel and our famous Black Forest Cake, but now we offer a whole new collection of sweet and savory treats. In fact, we recently reopened our Café and added quite a few items to the menu – including Flourless Chocolate Cake, Oatmeal Marshmallow Sandwiches and Salted Caramel Cake, as well as a full line of Vegan and Gluten-Free delights.
Owner - Antonetta “Toni” Binanti
Antonetta Binanti, or “Toni” as she’s affectionately known to her friends, was born in a small town near Naples, Italy. The youngest of four children, she immigrated to Queens at the age of 13 with her siblings. Two years later, she began working for her uncle, Ralph Difonzo, at his bakery in Astoria. When Difonzo purchased Rudy’s Bakery, in Ridgewood, in the early 1980’s, Toni continued to work at his side, mastering her customer service skills and learning the bakery business. Recognizing her commitment and talent, Toni’s uncle encouraged her to enroll in an evening baking school to hone her craft. In 2003, when her beloved uncle passed away, Toni assumed full responsibility of the business.
Toni has been an active and integral part of the Ridgewood community for over 35 years. She currently serves on the board of the Myrtle Avenue Business Improvement District, and has been honored by the New York City Council and the New York State Assembly. In 2011, Toni was named Business Person of the Year by the Ridgewood Democratic Club, and she was recently recognized by Assemblyman Mike Miller as one of 2018’s Women of Distinction.
Pastry Chef - Cristina Nastasi
Pastry Chef Cristina Nastasi, a graduate of the French Culinary Institute, began her professional career in 2003 and has worked in several prominent New York City restaurants. Prior to joining Rudy’s in 2014, Cristina worked for Danny Meyer’s Union Square Hospitality Group where she was formerly Pastry Chef of Café 2 and Terrace 5 at the Museum of Modern Art in New York City.
Cristina has had the incredible opportunity to have worked with several well-known pastry chefs during her career, and has been mentioned in Food Arts, a highly acclaimed culinary magazine, as well as in the Wall Street Journal and multiple internet blogs.
Cristina has a true passion for Pastry Arts and is excited to be back in Ridgewood, at Rudy’s, where she worked during high school behind the counter.