When Jeffrey Finkelstein was a kid in Montreal, he’d savor the soft, caraway-spiked rye bread at Moishe’s, the legendary downtown steakhouse where he’d ask to celebrate his birthdays.
Today, his burgeoning wholesale bakery, Hof Kelsten, is making Moishe’s bread — “our signature loaf, rye with caraway,” he beams. “Kimmel bread, the bread of my childhood. But instead of canola, we’re using olive oil. We’re using honey instead of sugar. And we’re using 30% rye — the old rye breads actually had no rye.”
Such precision has helped propel Finkelstein to the top of Montreal’s happening artisan-food scene. Along with a bustling retail counter, Hof Kelsten encompasses a busy wholesale and retail operation with 15 full-time staff, who bake hundreds of loaves daily for more than 30 top-end Montreal restaurants. “Hof Kelsten makes Montreal’s best bread,” raved the CultMtl blog.
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