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"At Hof Kelsten, Jeffrey Finkelstein’s contemporary Jewish bakery, I saw the range of his skill — sourdough bread, strawberry rugelach, and flaky croissants — and while others tasted his chocolate babka, I chose an everything-seasoned bretzel that combined familiar Jewish flavors with French lamination techniques, a creative, multicultural riff that reminded me of similar work by Zoë Kanan and Jeremy Salamon in New York." - Morgan Goldberg