When Denmark-born George and Rosalia Neldam opened their Scandinavian bakery on Telegraph Avenue in 1929, Oakland had a large Danish community. The couple specialized in treats like marzipan and almond-flavored pastries, and raised their family among the flour bins as they struggled to keep their young business thriving through the Depression. Seventy-six years later, it’s still going strong and has expanded its offerings to include items with black, Latino, and Asian flair. Considered by many to be the best place in the East Bay for wedding cakes, Neldam’s bakes roughly six hundred per year in sizes that range from 46 servings to 520 — the bakery, in fact, has made wedding cakes for four generations of one local family. There are also “everyday cakes” and an assortment of pastries: Check out the Dream of Cream (chocolate chiffon cake smothered in whipped cream) or Fruit Basket cake (gold with strawberries, bananas, and coconut), or try one of their Danishes, bear claws, butterhorns, pecan rolls, or apricot turnovers. Yum.