While you were busy peeling off your foil, dedicated crews of bakers and deliverymen were making sure you had fresh chometz the next morning. Something about Pesach makes people — who could go days without washing for bread — willing to stand in a line snaking around the block for that first fresh loaf.
It’s the night after Pesach. But for people in the baking business there’s no leisurely Havdalah on a cold glass of beer no turning over the kitchen amid reams of ripped sliver foil. For anyone who’s a chometz service provider tonight is the busiest night of the year.
“People are hungrier with their eyes than with their stomachs” says Avram Yitzchak Franczoz of Franczoz Bakery in Brooklyn. After days of eating matzoh on the heels of eradicating destroying nullifying or burning every last crumb Jews are hungry for bread.
From the Oven
“We work just as hard to bring in the chometz as you work to clean it out” says Yakov Flint a driver for Brooklyn’s Royal Donuts — wholesale distributors of baked goods to chains and private supermarkets.
Groceries quantify their after-Pesach orders a week before Pesach explains Yitzchok Podrigal of Royal Donuts which revs up the ovens 15 minutes after the zman. “It’s like after a famine. Families who eat one loaf in two weeks suddenly buy three on that first day.”
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