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Streit's Matzos

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Oldest family-run matzo manufacturing company in the United States

Place Details

Borough : Manhattan
Neighborhood : Lower East Side
Industrial, Food & Drink

Place Matters Profile

It’s more of an art than a science,” says Alan Adler, proprietor of Streit’s Matzos on the Lower East Side. But the process of making matzo at Streit’s is a bit like alchemy.

Every spring during the Passover holiday, Jews commemorate their ancestors’ flight from slavery in Egypt. According to Exodus, chapters one through fifteen, the Jewish people left Egypt in such haste that they did not allow enough time for their bread to rise. Thus, Passover observers abstain from eating leavened bread, or chametz, during the festival. Instead they consume unleavened matzo, kneaded dough rolled very thin and perforated with holes so that it does not rise in the oven. For matzo to be certified “kosher for Passover,” the flour must be completely baked within eighteen minutes of coming into contact with water.

To be fair, this basic matzo recipe is universal, has not changed in several hundred years,...

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On The Web

Streit's Matzos website


Tal Bar-Zemer

I'm often in the Lower East Side, so whenever I go home for Passover, I always bring a box of matzos from Streit's and horseradish from Guss' Pickles. (March, 2011)

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