After 60 years of baking its famed cheesecakes in New York City, Junior’s is moving its baking operation across the river and into New Jersey.
The New York Times reports the restaurant, which has been in Brooklyn since 1950 and has expanded to three other locations since then, has started baking in Burlington. The new, 103,000-square-foot facility replaces a considerably smaller one in Maspeth, Queens that has been around for the last 15 years.
By July, most of the restaurant’s cakes and confections will be made at the Burlington bakery, according to the newspaper.
Alan Rosen, grandson of Junior’s founder Harry Rosen, tells the Times the change of venue won’t affect cake quality, and says the new cakes are “actually coming out better.”
“Just trust me, O.K.?” he said in a phone interview with the newspaper. “As my grandfather is looking down on me, I tested cheesecakes made in New Jersey yesterday and they are identical to the ones we make in Brooklyn.”
