In Hudson, Strudel House LLC makes hand-pulled, tissue-thin strudel using an old-world technique that takes years of practice. Its fruit- and savory-filled pastries draw on produce, eggs, and dairy from local Hudson Valley farms, giving the shop’s traditional craft a distinctly regional character.
Lee Lee's Baked GoodsSince 1964, Harlem baker Alvin Lee Smalls—known locally as Mr. Lee or “Lee Lee”—has handmade rugelach, the Jewish pastry he perfected after discovering a newspaper recipe while working in a hospital bakery. Lee Lee’s Baked Goods has sold its fresh, all-natural rugelach in Harlem for more than 50 years, building a cross-cultural neighborhood institution around Smalls’s distinctive version of the pastry. The shop also makes other signature baked goods and ships its rugelach beyond New York.NEW YORK, NY
Holland Farms Bakery & DeliSince 1955, family-owned Holland Farms Bakery & Deli has been baking from scratch and preparing homemade deli food in Yorkville, now with a second location in Manlius. The business grew from John Piersma’s 1928 door-to-door milk route and remains a multigenerational Central New York institution, best known for its half-moon cookies and jelly buns. Today, founder’s granddaughter Heather Potrzeba runs the company with a staff of about 70.YORKVILLE, NY
My Mother’s Delicacies, IncSince 1988, Susan Herlands’s Scranton bakery has turned her family’s Old World recipes into hand-rolled rugelach and other pastries. The signature rugelach recipe, preserved through four generations from her grandmother Bertha Hodin’s Polish heritage, remains the company’s defining specialty, alongside Hungarian kipfel and a café selection of baked goods. My Mother’s Delicacies is certified Kosher dairy under the supervision of the Union of Orthodox Rabbis, New York.311412SCRANTON, PA