Jennifer Rinkoff and Rinkoffs Bakery, affectionately known as a “London institution” (My Jewish Learning), have just received a lovely shout-out in The Observer:

“Rinkoff Bakery boils its bagels in barley water to give them extra sheen. The recipe hasn’t changed much since Jennifer’s great-grandfather opened the bakery in 1911 after arriving in England by boat from Ukraine. (It’ll soon be available in The Jewish Bakery cookbook, due out in August.)”

Read the full article here.

A collection of recipes inspired by over 100 years – and five generations – of family baking.

From Rinkoffs, a family-run Jewish bakery in London’s East End, comes The Jewish Bakery, an exciting selection of their tried-and-tested recipes, all of which bring the joy of the bakery into your kitchen.

Ranging from simple bakes to more involved recipes, you’ll find traditional and celebratory Jewish bakes, with something for everyone. Try your hand at much-loved specialties, including challah and beigels, as well as more modern creations, like jam puffs and vegan chocolate banana loaf.

From how to make a simple bun wash to how to plait that tricky four-strand challah, there are also tips and tricks to help guide you every step of the way.

The Jewish Bakery is a cookbook that passes on the passion, experience and expertise of a family-run bakery that celebrates recipes with roots.

The Jewish Bakery is available for pre-order now. Grab your copy here or, better, via your local bookshop or bookshop.org.

Find out more on the Rinkoff Bakery website here and follow them on Instagram here.