Janet Wilder wrote:
> Don't know, Becca. There was some discussion recently on Travelzine
> about the poor quality of the rye bread so I am assuming that it still
> exists. From what I understand Pechter's bakery, who made the rye for
> most of the delis in the NYC Metro is still in business. My late
> father was the kosher supervisor at the bakery in Harrison, NJ, but he
> retired in the mid 1990's and passed away in 2000, but I believe the
> bakery still provides bread to supermarkets and delis in the metro
> area. I could not understand why Katz's didn't get their bread from
> Pechter's.
>
> Pechter's had the sour dough that "made" the bread. Good "Jewish" rye
> is a sour dough rye. Whatever Katz's was serving was not. It was soft
> and mushy. A good quality sour dough rye is needed to withstand the
> cole slaw and Russian dressing that come with my idea of a corned beef
> sandwich. Such a sandwich is my "soul food."
>
> If I were going to Katz's Deli today, I'd pick up a rye bread at
> either Shop Rite of Waldbaums (are they still in business???) and
> transfer my meat to the good bread.
>

Thanks for sharing the info about your dad, and I am sorry to hear he is
no longer with us. Waldbaums is still here, they have stores in the city
and on Long Island. I will buy some rye bread while I am there. My
husband is gluten intolerant, but he can have rye bread.

Becca