Hermann Wayd, an accomplished pastry chef who worked at Gurney’s Inn in Montauk in the 1960s before opening his own restaurant and bakery in that hamlet and later in East Hampton, died on June 17 in Burtonsville, Md. He was 83 and had been in declining health.
He ran Wayd’s Bakery & Konditorei and Wayd’s Cafe in Montauk and then expanded to East Hampton, where he opened Wayd’s Bakery and Cafe on Main Street.
While living in Montauk, Mr. Wayd served as the president of the Lions Club and was “a mentor to many young chefs and surfers, teaching them the artistry of baking,” according to his family. He and his family left the area in 1979.
Born in Eisenerz, Austria, on Aug. 13, 1939, to Rupert Wayd and the former Maria Schnoellcer, he grew up in Austria, apprenticing as a baker in his hometown before moving on to work in Switzerland, London, and eventually making his way to the United States. His career then took him to Stowe, Vt., Beverly Hills, Calif., New Hampshire, Massachusetts, Virginia, Iowa, and Maryland.
Mr. Wayd “was a dedicated family man,” his family wrote, leaving a legacy that “lives on through the many people he touched.”
“Among his many delectables, his New York cheesecake is known far and wide.” He will be missed by “the countless individuals who had the pleasure of tasting his delicious baked goods and confections.”
He is survived by his wife of nearly 31 years, Sheila (Campbell) Wayd, and by his children: Guido Ritzinger of Germany, Gregory Wayd of Anoka, Minn., Jeffrey Wayd of Burtonsville, James Wayd of Randallstown, Md., Heidi Marie Wayd of Hudson, Wisc., and Clinton Lattie and Bryan Lattie of Maryland. He leaves 13 grandchildren, a brother, Kurt Wayd of Spain, and a sister, Gerlinde Boright of Bethesda, Md.
Memorial services will be held on Sunday in Burtonsville and from Sept. 29 to Oct. 1 in Montauk.