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Yes. We are certified kosher by the RCBC, the Rabbinical Council of Bergen County, and by the O-K, and we are Shomer Shabbos, closed Saturdays and every yom tov. Everything we bake is Pas Yisroel. Most of what we make is parve — only the items in the dairy case are dairy, and those are Cholov Yisroel.

Three things, broadly. Every ingredient must itself be certified kosher. The equipment must be used only for kosher production. And a mashgiach, a kosher supervisor, oversees the operation on behalf of a certifying agency, which for us is the RCBC and the O-K. Beyond that, Pas Yisroel means a Jew takes part in the baking, Cholov Yisroel means dairy supervised from the milking — a term that only applies to dairy items, and most of what we bake is parve — and Shomer Shabbos means we close for Shabbos and yom tov.

Yes, and it is not a maybe. Zadies is a nut free and sesame free facility. Nothing containing nuts or sesame comes through our doors, so there is no shared equipment and no cross-contact. Allergen letters are available on request.

Plenty. Most of the case is parve, so it can be served after a meat meal. Our dairy items live in a separate dairy case. Ask at the counter and we will point you to what you need.

At least 48 hours. We cannot take same-day or next-day orders. Shabbos challah should be reserved by Thursday 6pm, and custom cakes want 72 hours or more, especially around the holidays.

Yes, and it is one of our favourite parts of the job. Birthdays, bar and bat mitzvahs, a bris, sheva brachos, engagements, sheet cakes for a hundred. Bring us a photograph or just an idea and we will work from it. Every custom cake is nut free and dairy free by default. We ask for 72 hours at minimum, and more in the run-up to the holidays.

We do. Schools, camps, shuls and institutions across the area order from us on a standing weekly basis, with delivery. Tell us your quantities and your schedule and we will set it up. Ring the shop on (201) 796-6565 and ask about standing orders.

Not directly. Everything is collection from the counter in Fair Lawn, or through one of the fifty-plus markets that stock us across New Jersey and New York.

Challah first, by a distance. After that the chocolate meltaway, the chocolate bobka, black and white cookies, and rugelach by the pound. Readers of the Jewish Standard voted our challah the best in New Jersey.

If they are hosting, they have almost certainly got the challah covered, so bring something for the end of the meal. The safe answer is a chocolate meltaway or a babka. If it is a full table, a pound of assorted rugelach or a cookie platter goes further and travels well. All parve, so it works after a meat meal.

A small rolled Ashkenazi pastry. A tender dough is rolled around a filling and baked into a little crescent. It is sold by weight rather than by the piece, so the usual order is a mixed pound. (You will also see it spelled rugelakh or rugalach.)

Triangular filled cookies eaten at Purim. The name comes from Haman, the villain of the Purim story. Explanations for the three corners vary, from a legend about his hat to older Central European folding traditions. We bake them in the weeks before Purim. One on its own is a hamantash.

More than fifty markets across New Jersey and New York carry us, including ShopRite, DeCicco's, Seasons and Glatt Express. Selection varies by store, so it is worth a call ahead around the holidays.

We will let other people say it. Readers of the Jewish Standard voted us the #1 kosher bakery in New Jersey and the #1 challah in the state, and we hold 4.8 stars across 628 Google reviews. We have baked in Fair Lawn since 2005 from recipes four generations old.