The NY Post reports: Shmura matzohs may look the same but they don’t taste the same. Each major Hasidic sect in Williamsburg has its own matzoh bakery and each bakery zealously guards its methods and its recipe. But which factory produces the tastiest shmura (if those words aren’t themselves a contradiction in terms)? We put our stomachs (and bowels) on the line for our first-ever Shmura Matzoh Smackdown.
Kerestir Passover Hand Matzohs
32 Lynch St.
The package promises that each round is “baked in a brick oven with ash firewood to enhance crispness” and, to a degree, the rabbis are right. The matzohs are “crisp,” only “lightly smoky” and you can really taste the ash. This factory also enjoys cache in the Brooklyn Heights crowd, having been recommended by Democratic District Leader Steve Cohn.
Overall comment: Crispy, but unsatisfying.
Satmar Bakery (Zalmanites)
427 Broadway
The only bakery to source its grain locally, specifically from Long Island, these matzohs are “dense” and “heavy” with a classic wheat aftertaste and grainy texture. However, some tasters could not differentiate the product from the box that contained it.
Overall comment: Thicker than a Talmud.
Satmar Bakery (Aaronites)
322 Rutledge St.
The newest bakery in Williamsburg, this Satmar factory pioneered the use of Arizona-based wheat after the rebbe visited the state and proclaimed its flour more kosher. Matzohs have a “bold wheat flavor,” a “sharp texture” and were among the tastiest sampled.
Overall comment: Crispy and thin.
Pupa and Zehlem Matzoh Bakery
346 Broadway
The winners in the taste test, the Pupa matzohs were “light,” “crisp” and “not at all burnt.” For Williamsburg families that have to eat 20 pounds of the stuff during Passover, these matzohs are the easiest to digest.
Overall comment: Just like grandpa used to make.
(Source: http://www.nypost.com/ HPO-4705)
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20 Responses
Priceless.
although everyone knows pupa tzeilem was always the best, this is priceless.
Lol I can’t believe the post actually had a Matzah tasting show down! There must be NO NEWS LEFT to report.
not appropiate for such an article to appear on yeshiva world
#3 – Now that you posted on the non-kosher internet, go crawl back under the rock you came out from. Have a great Yomtov.
Kerestirer matzos are the best but I was raised on Pupa-Tzeilemer matzos. But, they didn’t answer the $24 question; why oh why does matzo cost $16 per pound?!!!!!??????
$16??? Where did you get such a bargain? I paid $20 for Shatzer.
$16? where do you get for $16? I’m seeing 19 and up.
You could always bake it yourself, “just like Grandpa used to make” – it’ll only cost you about $5 a pound… LOL
You folks haven’t tasted Chareidim – by far the thinnest & the best tasting! But if you’re paying $16 for something else, that’s OK too.
#3 why not?
Charadim in boro park is def the best. i think i paid $21.50 a pound. … they call it “Lechm Oni” becaus after you buy it you will be poor 🙂
yup pupa matzahs rule …. i luv em…….. cant wait to eat their matzah………….
Yes, I always try to get Puppa matzos. You don’t feel like you are eating a board with them! Just be gentle, they are so thin, it is easy for them to become “shevarim”!
#3 is it duvis or Duvys?
BSD
All this is very nice to know. Through the years it has been my experience that come Seder night approx half the people at the seder table “love” their matzos and approximately half don’t like them at all (not realizing they’ve eaten the same bramd for 25 years! You left out two very important and very large bakeries – both selling all through the USA. One is Shatzer Matzos. Eaten by Frum YIdden for perhaps 50 years and they deliver coast to coastl to shuls, schools, and individuals. The next bakery you left out is the Lubavitch baker in Crown Heights. They begin baking around channukah, allow in chaburahs and ship to chabad worldwide. It’s a basic matzoh. Many prefer the Boro Park Bakery – they make a superior tasting matzoh, however during much of the “season” they lease their facility to chabad. Chabad can no longer make enough in their bakery. They more or less utilize the Boro Park bakery formulas, and most think they are superior the the Crown Heights prodict. Cr Heights often put out a heavier thicker product, whereas Boro Park is a thinner more crispier product. The bottom, I think there are many bakeries large and small in the USA – and if you are going to do researcj amd do a review, you OWE it to readrs to do a thorough job!
did I read right? between the matzos of the Aaronites and the Zalmonites the better one is the Aaronites?? I guess that the Arizona wheat did make that difference.
Not duvies, not duvys, but deddy.
#9 & #11
the past few years i got chareidim it was by far the best BUT i found TONS of cofals-folds in the matzah(witch you cant eat-CHOMETZ)
If you’re discussing Williamsburg bakeries, Nachman Brach’s bakery used to have the best tasting matzos. – It didnt have that ‘whole wheat’ taste that Satmar / Bais Ruchel matzos have. (Unfortunately they’re not open anymore.)
Kerestir is also pretty good.
Us, living here in Israel who earn a fraction of the money of someone in the U.S. of the same status are paying more for our matzos.Stop complaining and be satisfied your money is going for a mitzva.