hamentaschen

These are our partner Paul's biggest dieting downfall. We're on strict orders to hide them when he comes in to the bakery.
A bright spot in the middle of winter is Purim, the Jewish holiday which celebrates the triumph of Persian Jews over the wicked minister Haman. Purim brings hamentaschen, the traditional, three-cornered pastry pockets, stuffed with sweet filling. One of the best of Jewish sweets. These beautiful little triangularly shaped cookie pockets are stuffed with an array of our favorite fillings including cream cheese-vanilla bean and apricot. With that all butter cookie crust and exceptional array of fillings, it's hard to go wrong with a hamentaschen at any time of the day.

This months flavors: vanilla bean cream cheese or apricot preserves.

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marvelous mandelbread

Long before everybody in America was selling biscotti out of big glass jars, Jewish bakeries were selling Mandelbread (or as they say, in Yiddish, "Mandelbrot"), biscotti's Eastern European cousin. "Mandel" means almonds in Yiddish, and these are loaded,not laced, but literally loaded with toasted almonds. Made with sweet butter, fresh eggs, lots of fresh orange and lemon zest, and scented with real vanilla. Just the aroma alone is enough to get us excited about the arrival of these traditional Jewish biscuits from the Bakehouse. You can smell the citrus as soon as you break one open. No short cuts taken here. These are mandelbread made the old fashioned way: long loaves are baked once, then sliced and re-baked cut side down, then flipped over and re-baked again. This thrice-baked technique combined with the great ingredients leaves them literally at least three times as flavorful as any mandelbread we've ever had. They're marvelous.

Mandelbread made with matzo available April 1-15, 2009.

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rugelach: the royalty of jewish pastry

One of our best-selling Jewish baked goods.These are royally good cookies. Cream cheese pastry rolled around apricot preserves and cinnamon sugar or dark chocolate. If you've not yet tried one of these traditional Jewish treats, now is the time.

*Sorry, currant walnut rugelach is on vacation due to a bad currant crop.

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buckwheat honey cake

Lekach, or honeycake, is an annual, added, incentive to celebrate the Jewish New Year. It's made from a long list of luscious ingredients, including, first and foremost, a healthy helping of very delicious buckwheat honey from a beekeeper we've hooked up with in the Pacific Northwest. With a big, bold fruity flavor, the buckwheat honey adds extra zip. Add in freshly-cracked eggs, golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger, nutmeg and a few secret ingredients, and you'll send the New Year off to a sweet start.
Available 9/26-10/9, 2008.
on vacation