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Grodzinski is a chain of kosher bakeries in London, England and in Toronto, where it is known as "Grodz."
Grodzinski is known for its challah, a yeast bread eaten on the Sabbath, and for its babka, a cake made from a variant of yeast dough with chocolate, cinnamon, fruit, or cheese filling. [1] [2] Other products include bagels and cookies. [3] [4] [5]
Around 1888, bakers Harris and Judith Grodzinski joined many members of the Jewish community in the Russian Empire by migrating westward from Voranava (once a shtetl near Lida, currently in Belarus) and establishing themselves in the East End of London. There, they hired kosher ovens and set out baking Bilkele, thereby beginning a business that would grow from a trading barrow to a full-scale bakery founded in 1888.
Harris and Judith were followed by Harris's nephew, Hyam Elyah Grodzinski, who had married Judith's sister Jessie. He had a bakery at 20 Cavell Street, then called Bedford Street, before moving to a shop in Fieldgate Street, Whitechapel, over which he lived. Around the same time, the Fieldgate Street Great Synagogue was established next door, with the bakery's basement ovens extending beneath the synagogue.
The two families exchanged premises, including the accommodation above, for a period of time until there was significant improvement in the Fieldgate Street bakery. Later, Hyam changed his name to Hyam Hyams and entered the cinema business along with his sons Phil and Sid.
The bakery was then run by Harry and Judith's son Abraham (Abie) Grodzinski, who took over management of the business at the age of 18 after his father's death at the age of 54. Abie's widow, Bertha Jeidel, took over the company when Abie died from the Spanish flu pandemic. Their oldest children, Harry and Ruby Grodzinski, took over the company in 1930.
Under Harry's and Ruby's tenure, the bakery opened a second location at 91 Dunsmure Road, Stamford Hill, to which baking was moved. A decade later, the bakery expanded to six locations. The original 31 Fieldgate Street location was destroyed by a German air raid on 29 December 1940. By the mid-1960s Grodzinski was the largest kosher bakery in Europe, preparing both fine pastries and a range of bread, and adding to their retail business, an advancing wholesale operation distributed through British retailers and department stores such as Selfridges, Marks & Spencer and Harrods.
In 2014, the bakery had multiple locations in England.
In 1999, the first Grodzinski bakery was opened in Toronto, continuing the family baking tradition into the fourth and fifth generations. When it opened, the Edgware branch in London was managed by Tova Grodzinski, the great-great-granddaughter of the founders.
In 2014, the bakery had two Toronto locations, one on Bathurst Street and the other in Thornhill.
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
A bagel is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
A muffin is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle, or a quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world.
A crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Canada, New Zealand, South Africa and Australia.
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
The New York–style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City, and can trace its origins to the bagels made by the Ashkenazi Jews of Poland.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
A kosher restaurant or kosher deli is an establishment that serves food that complies with Jewish dietary laws (kashrut). These businesses, which also include diners, cafés, pizzerias, fast food, and cafeterias, and are frequently in listings together with kosher bakeries, butchers, caterers, and other similar places, differ from kosher-style businesses in that they operate under rabbinical supervision, which requires that the laws of kashrut, as well as certain other Jewish laws, including the separation of meat and dairy must be observed.
St-Viateur Bagel is a famous Montreal-style bagel bakery located in the neighbourhood of Mile End in the borough of Le Plateau-Mont-Royal, Montreal, Quebec, Canada.
Angel Bakeries, also known as Angel's Bakery, is the largest commercial bakery in Israel, producing 275,000 loaves of bread and 275,000 rolls daily and controlling 30 percent of the country's bread market. With a product line of 100 different types of bread products and 250 different types of cakes and cookies, Angel sells its goods in 32 company-owned outlets nationwide and distributes to 6,000 stores and hundreds of hotels and army bases. It also exports to the United States, United Kingdom, France, Belgium and Denmark.
Leidenheimer Baking Company is a bakery in New Orleans. It was started in 1896 by George Leidenheimer, an immigrant from Deidesheim, Germany. Initially located on Dryades Street, it moved in 1904 to Simon Bolivar Avenue, where it continues in business as the city's largest and best-known maker of po'boy bread, a fiercely competitive niche. Leidenheimer bought out its largest competitor, Reising's Sunrise, in the early 1990s, and still manufactures products under the Reising name. It bought another competitor, Angelo Gendusa, in the 2000s.
A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
Seastar Bakery was a bakery in Portland, Oregon, United States. Annie Moss and Katia Bezerra-Clark owned and operated the business, which shared a space with Handsome Pizza in northeast Portland's Vernon neighborhood starting in 2015. Seastar served breads, cookies, pastries, and toast, among other baked goods. Despite garnering a positive reception and being deemed one of the city's best bakeries by Eater Portland and Portland Monthly, Seastar closed in August 2022.