1910-1940
JEREMIAH MCCRIMMON
Ingredients to success
The Danish Bakers that we all know and love today has been built by 3 generations of the McCrimmon family over 65 years. But baking runs far deeper in our blood.
​
Our baking story begins at the turn of the century with Jeremiah "Jerry" McCrimmon. Apart from a stint in the US Navy during WWI, Jerry spent just about his whole life in a bakery. He first ran a bakery in Montgomery, AL, called Jerry’s Bakery before setting up another bakery in Atlanta, GA.
​
He continued his baking journey north until he landed in Philadelphia around WWI. Here, he worked in various bakeries around PA and NJ before the Great Depression hit. He was forced to take his young family on the road. This time, he headed back south, applying his trade as far as Florida. Along the way, he passed on his skills to his sons, Ramon, Ron, and Gene.
1940-1960
RAMON MCCRIMMON SR.
Setting up shop
After honing his baking skills under his father, Ramon McCrimmon Sr. branched out to perfect his craft. He worked in bakeries and restaurants around the country, including in the Catskills and Dallas, TX. In the early 1950s, he became the head baker at the legendary restaurant of Zaberer's in North Wildwood, NJ.
​
It wasn’t long before he went out on his own and founded Ramon’s Bakery in South Philly with wife Dolores. The couple then opened the first Danish Bakers in Williamstown, NJ and on 1 January 1960, they moved the bakery to Rockledge, PA.
​
Eight years later, they set up shop at the bakery’s current location on Huntingdon Pike. And the rest is history, as they say. Or was it?
1960 - 2000
RAMON MCCRIMMON JR.
Sharing the cookie-love
Our signature Butter Cakes, Danishes, and Butter Cookies were such a hit that plans were quickly drawn up to share our baked goodness with other areas around the state.
​
Eldest son Ramon McCrimmon Jr. was tasked with opening and running the new locations in Hatboro, Bell’s Corner, and York Town. With the extra demand, he brought in a series of innovations to increase output, including a custom cookie cut-out machine and a reversible dough sheeter.
​
By the early 1990s, Ramon Jr. and wife Jackie took full control of operations, while also passing on the family tradition to their daughter Brie and triplet sons, Ramon III, Devon, and Ian.
2000 -
IAN MCCRIMMON & CO
Triple serving
There wasn’t a summer that the McCrimmon children weren’t working in the bakery. Big sister Brie worked front-of-house, while the triplet boys learned how to twist cinnamon buns under the keen eye of their father.
​
After college, the triplets brought fresh energy to the outfit, helping to transition Danish Bakers into the 21st Century. With the help of brother Devon, Ian took Danish Bakers online, invested in new state-of-the-art machinery, and introduced some of our favorite treats, including pretzels and macarons.
​
Thanks to their hard work and agile management, they guided the bakery through the pandemic to come out bigger, better, and stronger.
​
During the holiday season, you’ll find all the McCrimmon siblings working together at the bakery and even the odd little helper from the next generation …