Jewish Bakery in Manhattan Closes Down

Moishe’s Bake Store, an iconic mainstay in Manhattan’s East Village, unexpectedly closed its doorways this week. The way forward for the situation seemed to be in the query on Thursday, with some conflicting reviews surrounding its destiny.

The kosher bakery, which first opened within the East Village within the early 1970s, was considerable of an establishment within the neighborhood, and one of many solely remaining kosher bakeries in lower Manhattan. Whereas Moishe’s has a second location on the Lower East Side, the East Village location turned a popular neighborhood standby and was mourned this week as information trickled out.

 “Sadly, we just heard from the proprietor Moishe Perl that right this moment was its final day as the complete constructing has been offered,” wrote photographers James and Karla Murray on Instagram on Wednesday. “We loved this kosher #bakery as every little thing was baked on the premises contemporary day-after-day. They had been identified for his or her challah bread, rye bread, hamantaschen, rugelach, babka, and sugar kichel.” reported that a staffer on the bakery’s Lower East Side location confirmed the East Village store had shuttered its doorways for good. And in response to Gothamist, workers have been solely informed Tuesday that the bakery was closing that day, and “as phrase unfold, clients, lots of them in tears, convened on the store.”

However, longtime proprietor, Moishe Perl advised the East Village on Wednesday that the house is being renovated and may be reopened as a restaurant after Passover. In December, a metropolis submitting confirmed that investor Jay Schwimmer signed a 21-year-lease for the bakery’s spot – and the two stories above it. On time, the hypothesis was already starting that the bakery could be closing its doorways.

Over its four a long time in the enterprise, the bakery was famed for offering a slice of history alongside its slices of rye. A 2016 New York Times profile was titled: “The East Village May Change, however the Strudel at Moishe’s Stays the Same.”


Lucinda Descoteaux

Lucinda is working with us for the past 5 years, and she writes about the bakeries from big chains to the local smaller ones. Her articles are like crunchy cookies baked fresh from the oven, which are easy to read and has a lot of facts. She is also an excellent cook. In her leisure times, she loves going through various recepies and sorting them out to her level of interest.

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