1503 Matzah

This week has been particularly hectic. We made our first batch of our annual Matzah from a recipe from Spain in the year 1503 that we were introduced to by Rabbi Brian. A story about it was written by Karen Brooks in Portland Monthly Magazine, and before we knew it the phone as ringing off the hook asking about how to order. Once we put it on sale on the online store at noon on Sunday, it sold out within half an hour. We decided to double the quantity, and that too sold out within the next hour. We are very grateful for the story and for all of your support, but it meant that we were all-hands-on-deck all week making the Matzah, which is extremely labor intensive. Unfortunately we were therefore not also able to make a Secret Item for this weekend.

We are making our next batch of Matzah again this week, in time for Passover (note: this recipe is not Kosher for Passover). And once again our hands are going to be literally full with this project. This Matzah, crisp and light, with a delicate golden blister, is lightly sweetened with local wildflower honey, and has a nice snap of black pepper.

Be sure you get your orders in because it sells out fast!