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When it comes to the crunch... my matzah must come from Leeds

I didn’t want spelt matzah from Streit or Manischewitz..., I want the real thing - a stack of red Rakusen’s

April 21, 2022 14:42
Rakusen-s matzoh
5 min read

Shoving my way through the pre-Passover crowds in Brookline, the Golders Green of Massachusetts, and into the Butcherie supermarket, I didn’t want shmurah matzah, handmade in Brooklyn or Jerusalem and toasted by an amateur pyromaniac.

I didn’t want spelt matzah from Streit or Manischewitz, either, even if it does save you from digestive trauma. I wanted the real thing, and my faith was wavering — I was worried that the supply-chain crisis might make this year different from all other years. But there they were: the pride of Leeds, a stack of red Rakusen’s.

I put six boxes in my trolley while I could. There is fierce competition for the annual shipment of Rakusen’s. There are South African Jews in the neighbourhood.

I know this because the Butcherie also has homemade kosher Boerewors, a spiced spiral sausage, in the freezer cabinet. They probably eat it year-round on Rakusen’s matzos. Not this year, my friends.

It’s not true that Rakusen’s is the only matzah to taste of something. One of the top American brands tastes like wet newspaper. It is so soft and fluffy that it can be eaten without teeth; perhaps they know their demographic too well.