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Click on
above graphic to view the photo essay Visit to the
Matzah Bakery
Visit to the Matzah Bakery
By Judah S. Harris
Walk into any matzah factory in
the weeks just before Passover and you’ll be
greeted by rows of brown cardboard cartons, each
packed with one and two-pound boxes of handmade
matzah. Distinct in taste and unique in texture,
this easily recognizable Passover staple is
consumed by a large segment of the Jewish
population during the eight-day springtime
holiday, as well as by Non-Jews, who are either
curious or, perhaps, already committed fans of
what is commonly referred to as Shmurah Matzah.
Shmurah matzah (which
can also be produced by machine) is made from
wheat that has been carefully watched from the
time of harvest, protected from contact with any
form of moisture that might render it leavened
and unsuitable for Passover use. In larger
bakeries, the matzah-baking season runs from
December right up to the days before Passover. At
bakeries such as the Charedim Shmurah Matzoh
Bakery in Brooklyn, NY, where these photographs
were taken, the air is filled with the smells of
baked matzah, even burnt matzah, and a quick pace
of activity and chores, mingles with the sounds of
a number of languages: English, Yiddish, Hebrew,
Russian…
After the water and flour is
mixed in a protected room, the dough is pounded
and then small balls are provided to the men and
women standing at long tables. With narrow wooden
pins, they roll them into the circular shapes of
the matzah. The round shapes are then brought to
another table where holes are poked with a metal
roller. The unbaked matzah is then hung on long
wooden sticks, after which it is handed to the
worker who inserts them into the brick oven. His
job is one of the hardest and hottest. The high
temperatures of the stone bake the thin matzahs in
less than a minute. After they are removed from
the oven, they are placed in a wooden crate and
taken to the packing area. The whole process,
start to finish, takes less than 18 minutes, as
required by Jewish law.
Many customers come by to pick
up their orders, and it’s not uncommon for people
to purchase large amounts for their extended
families, communities or congregations. Which
matzah factory makes the best matzah, you wonder?
First let’s resolve the Coke vs. Pepsi quandary,
then we’ll attempt this one. Many consumers have
their favorite supplier. It may be a matter of
loyalty, tradition, taste – or a combination of
all. Some prefer a thinner matzah, some whole
wheat, even spelt. Some like it crisp and some
definitely do not. One thing is for sure:
Immediately after Passover, most of us are more
than ready to have a nice piece of bread.
Judah S. Harris
is a photographer, filmmaker, speaker and
writer. He photographs weddings, family events
and a wide range of corporate, organizational
and editorial projects in the US, Israel and
other countries. Harris’ photography has
appeared in museum exhibits, on the Op-Ed
Pages of the NY Times, on the covers of more
than 40 novels, and in advertising all over
the world. His
work can be seen by visiting www.judahsharris.com/visit.
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