The first seder is more than six weeks away, but it’s the heart of the Passover season at the Manischewitz production facility in Newark, N.J.
During the baking season, more than a four million pounds of kosher-for-Passover matzah roll out of the oven, ready for boxing and shipping to points around the world.
About 20 kosher supervisors watch over the process. Rabbi Yaakov Horowitz, above, checks the temperature of some unbaked sheets of dough before they enter the oven.
The B. Manischewitz Company traces its roots to a small matzah bakery, using coal stoves, established by Russian immigrant Rabbi Dov Behr Manischewitz in Cincinnati in 1888. The firm later moved to Jersey City, then to its current home in Newark.
