The Wide Variety of Baked Goodies You Can Expect
One of the constants in Jewish culture, both in modern times and throughout history, has been the Jewish bakery. Often a communal hub, the bakery has been an integral party of holidays and rituals, as well as a place where patrons knew that the fare complied with dietary laws. Typically, family-owned and operated, Jewish bakeries have been key to the preservation of cultural heritage. Originally primarily associated with Ashkenazi Judaism, modern Jewish bakeries have seen a fusion of cultures, with some offering innovative takes on classic pastries, including cocoa nib rugelach and banana cream sufganiyot.
The Most Popular Pastries You Can Expect to Find at a Jewish Bakery
Bring your sweet tooth when you come to a Jewish bakery. Here are just a few of the classics baked sweets:
- Rugelach—From the Yiddish for “little twists,” rugelach is typically flaky and flavorful, most often eaten with some type of filling ,whether it’s jam, chocolate, nuts or some other type of filling. Though sweet rugelach is still predominant, many modern chefs have created savory rugelachs, such as pickled salmon, matcha-black sesame, garlic parmesan and goat-cheese herb. Unusual sweet versions include sweet halva-pistachio, miso-peach and coffee-brownie.
- Babka—Originally brought to the United States by Polish immigrants in the late 19th century, this fusion of bread and pastry (described by one pundit as “twisted brioche meets chocolate pastry,” is a staple of virtually every Jewish bakery. Like many pastries that were initially sweet treats, babka has started to appear in some bakeries with savory fillings.
- Hamantaschen—Slightly larger than bite size, this filled pastry resembles the classic three-corner hat famously sported by early presidents George Washington and James Monroe. From the German for “poppyseed pocket,” hamantaschen is a traditional treat during Purim.
- Macaroons (not to be confused with “macarons”)—The preferred dessert during Passover (macaroons have no flour), macaroons feature coconut but may also have nut or fruit fillings and can be dipped in chocolate.
Specialty Breads Featured at Jewish Bakeries
Walk into a Jewish bakery and your olfactory organs (your sense of smell) will immediately be on overload, usually because of the variety of robust and flavorful breads commonly found at a Jewish bakery:
- Challah—Perhaps the signature offering of Jewish baking, this braided bread is an integral part of weekly rituals for most Ashkenazi Jews. It’s commonly braided but also baked in round loaves for Rosh Hashanah. It’s chewy and yeasty, with eggs added to give the bread a rich, tender and moist character. Though sesame and poppy seeds are common toppers, modern Jewish bakeries often offer a wide array of options, including sweet or savory challahs.
- Rye bread—It’s the vehicle for most sandwiches in a Jewish deli, and the bread that most people take home. The classic Jewish rye is lighter in color and consistency than rye breads found in Scandinavia and Germany and usually comes with caraway seeds.
- Pumpernickel—A form of rye bread that mixes coarse rye flour and wheat flour, pumpernickel is known for its distinctive dark color and its sourdough leavening process. For many, it’s the “go to” bread from Reubens or pastrami sandwiches. It’s also a popular breakfast item, toasted with butter, cream cheese, lox and/or eggs.
- Mandelbrot (also known as Mandel bread)—Think of it as the Jewish version of biscotti (it’s believed to have originated in Italy). It’s crunchy and crumby(due, in part, to the fact that it’s baked twice), often accompanied by a hot cup of coffee. Most Mandelbrot has either almond flavoring or slivered almonds (or both), but it may also include dried fruit, chocolate or other types of nuts. Mandelbrot is extremely popular with travelers, as it stays good for a long time and is easy to store.
- Bagels—Is there a Jewish bakery that does not make bagels? Shaped into a torus, it’s boiled before it’s baked, giving it a unique chewy-crispy texture. Purists insist that you don’t need anything on a good bagel, but cream cheese has become a mainstay, with lox, pickles and/or capers also commonly adorning the bagel.
- Bialys—Often confused with a bagel, this doughy, yeasty treat is baked, but not boiled, making it less chewy, but often more flavorful. The traditional bialy comes with an onion filling.
Gutterman’s and Gutterman Warheit—Comprehensive Funeral and Burial Services for More than Six Generations
At Gutterman’s and Gutterman Warheit, with funeral chapels in New York and Florida, we have served individuals and families in the Jewish community for more than 130 years. With more than a century of experience behind us, we understand the unique customs within the different Jewish traditions and can help you with all matters related to a funeral or burial, from the order of service at the memorial or the selection of a casket or monument to the arrangements for sitting Shiva or the preparation of a Yahrzeit calendar. We will also work directly with the Chevra Kadisha to ensure compliance with Jewish law in the preparation of the body.
To learn how we can help, send us an email or call us at one of the numbers listed below.
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