Camp Hill Bakery

Camp Hill Bakery
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Russell Dingeldein got his start in the culinary field nearly 40 years ago. While in high school in Robesonia, Pa, Russ worked for a chef at a private club who encouraged him to further his education in the culinary field. After graduating from The Culinary Institute of America in Hyde Park, NY, Russell went to work in New York City at Rockefeller Plaza’s Rainbow Room, where he began his love for dessert creation.

From there, Russ went on to work in pastry and dessert at The Royal Orleans Hotel in New Orleans, The Country Club of Virginia in Richmond, and Marriott Corporation at The Crystal Gateway Marriott in Crystal City outside of Washington DC. His last stop in his work at resort russ dingeldeinhotels was at The Hotel Hershey, where he was the first pastry chef ever on staff there. His work with White House chef, Henry Haller, while at The Hotel Hershey, was one of the highlights of Russ’ career. Many of the recipes created by Russ Dingeldein continued to be used by the hotel there for many years later. His time as pastry chef at The Hotel Hershey also won him national attention during his guest chef segments on both TNN’s Nashville Network and “Live” with Regis and Kathie Lee where he taught Regis Philbin how to make Chocolate Cream Pie.

Russ and his wife, Laurie, started The Dingeldein Bakery in 1994 in a tiny rented space in New Cumberland. The business moved across the street into a purchased location in 1999 and continued to operate there until 2012. In 1996, Russ was honored by Ernst and Young as Central Pa’s Emerging Entrepreneur of Year, being honored for the outstanding new business in Central Pa during that time. The Dingeldein Bakery won countless awards both from the general public and from other professionals in the field of baking. “Simply the Best” bakery, dessert, and wedding cake honors were bestowed on the bakery at least 7 times during its tenure by Harrisburg Magazine. Modern Baking, a national publication, gave Russ and his staff the honor of being named one of the five “top quality” bakeries in the nation in 2001.

Today, Russ has been using his God-given talent to help new bakeries get on the fast-track to success and is eager to begin his work at The Camp Hill Bakery. Many staff members from The Dingeldein Bakery will play a key role in the operation of this new venture. Although Laurie has moved back into the world of accounting, full-time, she will be on-hand on Saturdays at The Camp Hill bakery to design wedding cakes as she had done nearly 4000 times at The Dingeldein Bakery.

Russ and Laurie have three daughters. Sarah is one of the banquet chefs at The Disney Hilton in Orlando, Florida where she often prepares and plates meals for up to 1000 people at one time. Middle daughter, Emily, who had been Russ’ right hand for several years in the bakery after high school, recently moved her focus to International Studies at Bob Jones University in Greenville, SC. Kate, also a student at Bob Jones University studying Criminal Justice, works behind the line at Panera Bread, Camp Hill. She’ll return there during school breaks.

Russ and his family cherish the many friendships developed over the years in the Central PA area. They look forward to serving former and new customers at The Camp Hill Bakery.

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