Description
Flour is yoshon and made from locally grown Yiddish Farm grain. No pesticides, no chemical fertilizer, no nonesense. Grain grown using organic methods.
Baked in the Vizhnitz Matzo Bakery in Monsey, NY under the Kosher Supervision of Rabbi Avrohom Marmorstein of Mehadrin Kashrus. Rabbi Avrohom Marmorstein started the Kosher La-Mehadrin hechsher in 1989. He has semicha from Beth Medrash Govoha (Lakewood) and is a member of the National Council of Synagogue Rabbis of Agudath Yisrael. Rabbi Marmorstein is author of Halachos of the Seder, Halachos of Purim, and Bartenura; co-author of Yad Yoledes. He leads Cong. Minchas Chinuch on the Upper West Side.
One pound boxes are sold by weight not number of matzos.
Improvements have been made to packing:
Broken matzos are shipped without bubble wrap, they are already broken. Well done matzos are very dark with hints of charcoal that excite the palate.
Our grain is cultivated and milled by Goshen, NY farmer Yisroel Bass. With beard and sidelocks, Yisroel Bass does not have the appearance of a typical American farmer. However, since 2011, he has been tirelessly to manage all aspects of production for Yiddish Farm. He ensures that the grains and crops meet the highest organic standards and he continues building up most of the farm’s infrastructure from scratch. In addition to farming, Yisroel enjoys sailing and writing.
We have affixed stickers to our kraft boxes this year due to quality and supply chain issues with our printed box supplier. They look great and the matzos are of course delicious!
