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 9/6-9/18, 2010.

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.

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.

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.

Not just for Passover, these are a great treat anytime for anyone. They have a creamy texture and the great flavors of vanilla bean or chocolate. Its impossible to just eat one. Get them by the big luscious piece or a dozen petite size in a tin. By the way, they're wheat free!

While the ingredients of the macaroons themselves are wheat free, it is made at the Bakehouse where we use wheat flour in other products. If your wheat or gluten intolerance is severe, it is suggested you consult with your personal physician before consuming this product.

A modern twist on a Passover Tradition — Sponge Cake! We’ve dressed up this normally tasty but plain dessert and it's so good we're making it beyond Passover. Try our light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. A pretty, flavorful and light ending to any feast. Plus it's wheat free!

While the ingredients of the cake itself are wheat free, it is made at the Bakehouse where we use wheat flour in other products. If your wheat or gluten intolerance is severe, it is suggested you consult with your personal physician before consuming this product.

This is a moist rich cake for chocolate lovers made with lots of dark chocolate, real orange oil, and ground almonds coated in a shiny dark chocolate ganache and more sliced toasted almonds. Its a bonus that its good for Passover because the cake is made from matzo meal. 6" size, serves 6-8.