About Us
As a 4th generation Mondel Bread Maven, I am proud to share my family’s tradition with you. Growing up, I spent hours watching my Grandma Gussie make irreplicable home-grown dilled pickles, matzo ball soup, and of course, her famed mondel bread. Great-Grandma Frankel brought her mondel bread recipe with her when she fled her home country of Russia to Chicago in 1918. Salvaging what pieces of her culture that she was able, she taught her eager daughter Gussie to make her classic Mondel Bread cookies, instructing in Yiddish to, “use a bissel of almonds, a bissel of cinnamon, and bake it ‘till it’s golden brown.” The recipe has been passed down through the Harris family generations, each slightly varying from the original batch. |
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While searching for the perfect gift for friends, one Hanukkah I decided to try out Grandma Gussie’s recipe for myself. My one batch turned into many. I haven’t stopped baking since! Lucille, a friend of Grandma Gussie’s, recently raved, “Lulu’s Mondel Bread is simply the best that I’ve tasted in my eighty six years.”
I use the freshest ingredients, organic when possible, and continue to play with traditional and innovative flavor combinations. I invite you to try all of my delicious flavors, including Grandma Gussie’s preferred almond flavor, my mom’s favorite chocolate chip, or invent your very own variety.
With love,
Lulu
