Skip To Content

Support the Forward

Funded by readers like you DonateSubscribe

Eizenshtein Is the New Baker On the Block

Chocolate babka (above) is one of the specialties at the new Eizenshtein’s Bakery.

I was thrilled to hear a couple of weeks ago that a chef friend of mine was about to open his own bakery. Naturally, I had to get the inside scoop.

Israeli-born Johnny Eizenshtein moved to the States two years ago, when he was 23 years old, in search of a new opportunity. I met Johnny through a mutual friend shortly after his arrival in New York and was immediately intrigued by his passion for cooking. He never went to culinary school, instead learning his craft by working at restaurants and bakeries in Israel, where he focused on French-style techniques.

“I’ve been working in the kitchen since I was 14 years old,” he said. Apparently, his talent was clear: He quickly landed the position as head chef at Harlem’s .

Image by Courtesy of Johnny Eizenshtein

Johnny Eizenshtein, part owner and head baker at Eizenshtein’s.

About six months ago, Eizenshtein and two of his buddies became aware of the need for a kosher bakery near Yeshiva University, where a lot of Jewish students reside. One of these friends, Benjamin Izsak, owns Golan Heights Israeli Grill & Restaurant in Manhattan’s Washington Heights neighborhood, and it’s no coincidence that Eizenshtein’s Bakery was set up right next door.

Eizenshtein is the main baker at the new shop, where he makes challah for Shabbat, French-style cakes and cookies and an assortment of dairy-free, nut-free and gluten-free goodies.

He says his specialty is cinnamon babka. “I can also make vegan babka,” he said.

For Purim, Eizenshtein is whipping up hamantaschen with chocolate, raspberry jam and vanilla cream.

Eizenshtein’s, at 2541Amsterdam Avenue, is now officially open and will operate Sunday through Friday afternoons.

Jean Hanks is the food intern at the Forward.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.