Rolling out the matzoh

Matzah_BobolinkPassover is just a few weeks away so you better have your matzoh ready. Tired of the same old Manischewitz? Bobolink Dairy & Bakehouse in Milford makes their own. A couple of years ago I spent an afternoon with Nina White, baker extraordinaire, baking matzoh in her wood-fired oven. She and her husband, Jonathan, own Bobolink and also produce some of the best cheese to be had.

Read the full article, Baking matzah for the first time, and learn more about Bobolink.

I just got an update this week from Nina and Jonathan.

Passover is just around the corner, so it’s not too soon to reserve your Emmer Matzoh, or plan to take one of our Matzoh Making workshops.

Our matzot are made with Pennsylvania grown Emmer Flour, the same type of wheat that was grown in the Fertile Crescent in ancient days. There is no rabbinical supervision involved, but we make the matzot in the prescribed 18 minutes, and they look pretty authentic! So come and do it yourself, or let us do the rolling. Either way, it’s sure to make your holiday extra special!

Most of their farmers’ markets are in New Jersey or New York City, but you can order and pick-up at their farm as well, which is just north of Frenchtown. Even better, sign up for a matzoh making workshop taking place on Sunday, March 29.

Happy Passover!

Click here to order matzohs

Click here to sign up for a matzoh making workshop on Sunday, March 29, 2015 

This post was updated on 3/17/15

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