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"A tiny, no-frills bakery in Hasidic South Williamsburg that makes both yeast-dough and dairy-free shortcrust rugelach; the softer yeast versions—especially chocolate—are tender and generously whorled, filled with a cocoa-powder–based filling that’s deeply chocolatey without being overly sweet, and are best paired with freshly baked challah on Thursday or Friday mornings." - Leah Koenig