Shabbos is coming. Are you ready?
Send your order.
We'll take care of the rest.
Set for the Queen, with the whole afternoon ahead.
Boruch smokes salmon two ways — a slow cold cure and a rich hot smoke, some finished with toppings like chili. Small batches, never hurried.
One baker, a stone hearth, and a week built entirely around Shabbos. Real wild-fermented sourdough. Your Alte Bubbe would recognize this loaf. She'd also ask what took you so long to find it.
Blonde Sourdough Focaccia Organic
The focaccia, stripped to the studs — 90% hydration, extra-virgin olive oil, a scatter of flaky salt, nothing to hide behind. Golden, pillowy, and just salty enough to be dangerous. Somehow it's the plain one that vanishes first.
$26.00$19.00Sold out for this date
Frozen Par-Baked Neapolitan Pizza Crust Organic
Pizza night, no planning required. Straight from the freezer, no defrost — top it, bake it, take the credit. The one dough we give a full three-day ferment, so you get real Neapolitan chew, blistered char, and those airy, leopard-spotted edges — no wood-fired oven or nonna required.
$11.503/$32Sold out for this date
Black Sesame Sourdough Organic
Our Classic White that went and got interesting. The same tender crumb, now under a jacket of toasted black sesame — nutty, faintly smoky, flecked dark against a white tablecloth. Looks like you fussed. You didn't have to.
$25.00$19.00Sold out for this date
Classic White Sourdough Organic
The gateway loaf — the one that quietly converts the "I don't really do sourdough" crowd into Friday regulars. Thin, bronzed crust; a soft, custardy crumb that pulls apart in strands; just a whisper of tang. Four ingredients, no shortcuts: flour, water, salt, and time.
$25.00$19.00Sold out for this date
Whole Grain Sourdough Organic
Whole grain that forgot it's supposed to be a punishment. Stone-ground wheat and rye from Farmer Ground in Trumansburg — a dark, tight crumb that smells like toasted grain and eats hearty and deep, dense in the way you actually want. The rare slice your cardiologist and your appetite both sign off on.
$25.00$19.00Sold out for this date
Everything but the… Sourdough Organic
We didn't start the "everything but the—" thing, but we're fully committed to it. Toasted sesame, black sesame, poppy, pumpkin, sunflower, and onion crowded onto a wild-fermented sourdough — every seed in the drawer, none left behind. Fair warning: your kitchen's going to smell incredible for a week.
$25.00$19.00Sold out for this date
Sifted Spelt Sourdough Organic
Spelt, done the patient way. 100% organic spelt from Farmer Ground, sifted at their mill for a lighter, airier crumb, with a touch of organic honey — deep and nutty, gently sweet, full of real old-grain character. An ancient grain that grew up nicely.
$30.00$25.00Sold out for this date
Sourdough Focaccia Organic
Golden, blistered, and generous with the spice — a 90%-hydration sourdough with a soft, open crumb and all that fine extra-virgin flavor, none of the heaviness. Tear a corner off "just to check it." We won't tell.
$26.00$19.00Sold out for this date
Frozen Pre-Portioned Pizza Dough Organic
The same three-day-fermented dough as our crusts, portioned and ready to play pizzaiolo. Stretch it thin, watch it bubble and char, argue about the toppings — it handles the hard part; you get the flour on your apron and the credit at the table.
$8.00Sold out for this date
Every board is built by hand the morning it goes out — wrapped, ready, and arranged like it matters.
Monsey's Best Delivers Across Rockland County
One driver, one route, every Friday around chatzos — the whole order, every vendor, one knock at the door, with the afternoon still ahead of you.
MonseySpring ValleyAirmontNew CitySuffernWesley HillsNanuet
Our word
Made by your neighbors. Delivered to your door. Every Shabbos.
The best of Monsey's kitchens — hand-picked, obsessed over, sent to your door in one cart every week for Shabbos. Come hungry, come skeptical. We know you'll be back.
Worth knowing
Questions, answered
What is Monsey's Best?
Monsey doesn't lack for food — there's a pizza shop on every corner and a caterer for every simcha. Monsey's Best is the short list: a handful of obsessive local makers — bakers, smokers, board-builders, your actual neighbors — worth clearing space on the table for. One cart, one checkout, one delivery, every Friday around chatzos. The whole Shabbos, together, with daylight to spare.
When do I need to order by?
The cutoff says Friday 7:30 AM (some stands close earlier). In theory. But as a friend, we have to warn you: wait for the actual deadline and your cart just might turn into a museum of "Sold Out" labels. Those who always know what they want subscribe. And those who like to try new things order by Tuesday.
How does delivery work?
One weekly delivery, every Friday around chatzos — Monsey, Spring Valley, Airmont, New City, Suffern, Wesley Hills, and Nanuet. Flat $8 whether it's a single challah or enough to survive a three-day yom tov. Everything arrives together, so you're not chasing seven trucks or fielding a text that your fish is running late.
Can I pick up instead of delivery?
Some vendors offer it — usually a later cutoff, and it's free (the universe's reward for people willing to shlep). One rule: a cart is all delivery or all pickup, never a mix — we're not driving the challah to your door while you go fetch the fish yourself. Want both? Check out twice. We'll quietly admire the dedication.
Is everything kosher?
Every vendor is interviewed and vetted by us. Most carry their own hashgacha, shown right on their stand — and you can filter the whole shuk by certifying agency at the top of the shuk section. Some small vendors just starting out may not have formal hashgacha yet; in those cases you'd be relying on Eid Echad. As with everything — speak to your own Rav, Dayan, or Posek.
What if something I want is sold out?
Stock is real — when it says 2 left, there are 2 left, and one of them is probably already in somebody's cart. Missed your chance? Message the vendor straight from their stand on WhatsApp — sometimes there's one more in the back. Maybe order earlier next week?
How do subscriptions work?
Subscribe to any item and it rides along automatically every week — often at a discount the vendor sets, because they'd rather you just keep it coming. Skip a week when you're away, cancel whenever. No strings, our word! Honestly, you've never unsubscribed so easily in your life.
What if I need to cancel or skip?
You know the routine. You go to cancel, and suddenly you're on page four, hunting for a button they hid behind a potted plant, explaining yourself to a form that takes it personally, getting offered 20% to stay, clicking "yes, really" — and then it doesn't go through. So you email. Then you call. Then you look into changing your name. That's not us. Skip a week or cancel anytime — one tap, no questions, no guilt trip, no retention specialist working on commission. We're betting you'll stay because you want to — not because you couldn't find the button.
I make something this community should taste. Can I sell here?
Maybe! We're small and fiercely hand-picked — this is a shuk, not a food court, and we're a little snobby about it (albeit lovingly). Hit "Become a vendor," tell us what you make and why you lose sleep over it, and if we can tell it's the real thing, we'll be in touch.
I make something that isn't food. Can I sell here?
We're warming up to it — candles, flowers, the centerpiece that quietly upstages the soup. Not everything on the Shabbos table has to be edible to be worth obsessing over. Make something beautiful? Hit "Become a vendor" and make your case. Edible optional, excellent required.
Are these reviews real?
Yes — our reviews are real. Authenticity is our middle name (after Klonimus). Verified buyers publish instantly with a badge — we match the email to a real order. Everyone else goes to the shuk manager for a quick look first. Vendors and the shuk can reply publicly, labeled, right under the review.
Do you actually deliver on time?
Around chatzos, every Friday, while the afternoon's still yours — not "sometime before candles" with your heart in your throat. We deliver early on purpose. We've met erev Shabbos. It does not need more surprises.
because we Jews love questions
More questions you should be asking
Can I pretend I made it myself?
We won't just allow it — we'll help. Reheat it, leave a little flour on your apron for atmosphere, and when someone asks for the recipe, get a faraway look and say "it's a family thing." Your secret dies with us.
What if my mother-in-law asks where I got it?
Two kosher options: tell her about us and become the family hero, or take full credit and carry the guilt to your grave. We don't judge. We just keep your secret better than your kids do.
So what's the big deal?
Because the people making it are obsessive in exactly the way you want someone handling your food to be obsessive. We're not going to tell you they've argued about hydration percentages at 2 AM. We're just not going to deny it.
Can I order for my whole block?
Your block, your shul, and the neighbor who "doesn't need anything" and then eats half your cholent. Flat $8, one knock, however ambitious you get. Your fridge is the only real limit.
What if I forget to order?
Then you'll do what your grandmother did: panic, improvise, and apologize until Havdalah. Or subscribe once and never think about it again. We can't tell you how to live — we're just noting that one of these ends with challah.
Is this going to ruin me for regular bread?
Yes. We're basically legally required to warn you: one Friday of this and the supermarket loaf starts looking like a decision you'll regret. We're not sorry. You won't be either.
My kid ate the challah before Shabbos — now what?
First, a bracha on raising someone with taste. Second, subscribe, because this will happen again, and next time you'll want a backup loaf hidden where they'll never look. (Behind the vegetables.)