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"The bakery’s owner acknowledges widespread disappointment with mass‑produced hamantaschen made for shelf life rather than flavor and set out to perfect the poppy‑seed filling through obsessive experimentation. After trying many poppy varieties, grinders, and preparation techniques (including boiling in milk and dozens of iterations), the team found a method that avoids bitter oxidation and yields a balanced bite: a little crunch in the dough paired with a gooey, flavorful interior that transforms the cookie into a carefully crafted pocket of flavor." - Rachel Sugar