PASSOVER 5774 EDITION
SECTION C PAGE 16
NEW YORK — In their small farmhouse bakery in Vermont, Doug Freilich and Julie Sperling work round the clock producing matzah in the period preceding Passover — a matzah that feels ancient and modern at once.
Using a mix of grain they grow on their own farm and wheat sourced from other local farmers, the couple creates hundreds of pieces of the unleavened bread they call Vermatzah.
“The idea came because of our initial interest in growing grains, looking at them from the harvest to the baking in a very simple sense, and highlighting grains that have good flavor,” Freilich told JTA.