Rugulach and Hamentashen baked fresh every morning
Centuries ago Eastern European bakers created a wonderful taste sensation: rolled dough filled with fruits, nuts, and exotic spices. The result was a light flaky pastry like no other. It was called “Rugulach”(rug-uh-la).
Rugulach remained a regional specialty until 1987. Ahmad & Emily Paksima started Chewys Rugulach in a small storefront bakery in San Diego. Adding flair and creativity to this traditional item, they perfected their recipe, creating the perfect balance of flavors, and set out to show the world the delights of Rugulach.