We take great pride in our hand-made delicacies. For rugulach, our rich pastry dough ingredients are manually loaded into a large mixer, then sheeted for highest quality (never extruded). After chilling the dough, it is placed on a rolling station table, where a worker cuts it into proper width by hand, using a knife and measuring stick. The worker then adds the various filling ingredients, spreading them onto the dough in even layers. The pastry is then cut and rolled by hand, a labor-intensive process requiring dexterity and hand-eye coordination. For hamentashen, after the dough is pressed out, each one is individually checked and finished by hand.