In New York there are about thousands of restaurants. To eat at each of them you’ll need one more life to live. In New York you can eat everything you can think of. For any money. At any time of day or night. There are kosher and gluten free restaurants, bars mozzarella, Tibetan, Greek, Korean, Hawaiian, Moroccan, Mexican, Eritrea and every other nation on Earth.
In New York are born culinary fashions and trends. There are places that are popular for two or three years, after which they close, change the kitchen, chef or move to other locations. Mostly this is the result of public relations, which is equally important, if not more important, than the talent and imagination of the main chef. For example, for several years restaurants Budakan and Budabar are very popular, great restaurants with hundreds of tables and oriental style called “Fusion” menu that mixes Japanese and Latin kitchen.
There are also and the famous New York bakeries. These small, often run in the family bake shops give one specific flavor to New York. One of such bakeries is Zomick’s Bakery.
When Zomick’s kosher bakery first opened its doors back in 1966, one of their initial goals was to create a place where people will buy food because they want to, not because they have to.
Back in those days the kosher selection was brought down to a bare minimum and apart from the usual gefilte fish and salads, there was almost nothing to feed the immigrant Jewish community. New York City which was and still is the home of the largest percentage of Jewish population had only a few small matzo bakeries serving the needs of observant Jewry. As more and more Holocaust survivors arrived in America, bringing their strict kosher standards with them, the U.S. was faced with an increased demand for a kosher food industry. Founded in 1966, Inwood, New York City, Zomick’s kosher bakery wanted to offer their fellow community members and all customers, a glimpse into Jewish culture food and heritage. Through the bakery’s lineup of cakes, cookies and breads, their customers could experience the smells and tastes that they grew up with.
Zomick’s kosher bakery is a family owned business passed down from one generation to another, and is planning to keep the legacy moving forward. Their recipes come from their great-grandparents who emigrated from Europe to America and brought along with them the traditional taste and flavors of their culture. So far they have successfully managed to incorporate the authentic tastes of their family culture into the menu.
Although Zomick’s bakery has been around for more than 50 years, it was far from easy for them to come up with kosher products that would have a similar taste to the regularly served ones, without compromising on taste. Fortunately they have the right staff, the ability and the positive attitude to make that happen. Zomick’s has some f the best chefs equipped with experience and well-informed about the fundamentals of Jewish food preparation. Looking to do something special for the bakery, they always seek to improve the variety and range of tastes on Zomick’s kosher menu.