So how did I get started as a baker? As many of us, my fondest childhood memories are linked to food.
Growing up, I spent hours watching my Grandma Gussie make irreplicable home-grown dilled pickles, matzo ball soup, and of course, her famed mondel bread. Great-Grandma Frankel brought her mondel bread recipe with her when she fled her home country of Russia to Chicago in 1918. Salvaging what pieces of her culture that she was able, she taught her eager daughter Gussie to make her classic Mondel Bread cookies, instructing in Yiddish to, “use a bissel of almonds, a bissel of cinnamon, and bake it ’till it’s golden brown.”
The recipe has been passed down through the Harris family generations, each slightly varying from the original batch. While searching for the perfect gift for friends, one holiday I decided to try out Grandma Gussie’s recipe for myself. My one batch turned into many. I haven’t stopped baking since! Mondel Bread has evolved into chocolate covered matzo, classic chocolate chip cookies, brownies and more.
At 24 I decided to follow my dreams and start LuLu’s Mondel Bread. Lucille, a friend of Grandma Gussie’s, recently raved, “LuLu’s Mondel Bread is simply the best that I’ve tasted in my eighty six years.” I use the freshest ingredients, organic when possible, and continue to play with traditional and innovative flavor combinations. I invite you to try all of my delicious flavors, including Grandma Gussie’s preferred almond flavor, my mom’s favorite chocolate chip, or invent your very own variety.
Our creative and innovative packaging has become almost as big of a hit as our goodies themselves! LuLu’s Mondel Bread was founded in 2008, and grew into LuLu’s Sweets in 2009. While our menu is quickly expanding, the Mondel Bread continues to be the number one seller!
With Love, from a 4th generation Mondel Bread Maven, LuLu