Which Baltimore bakery makes the best hamentaschen in town?
That was the question addressed to our student epicureans as they blind taste-tested sample offerings over the course of the past few weeks. Yes, in their quest to explore culinary excellence, Cardin students weren’t afraid to pack on those extra pounds.
And the winner is …
by unanimous consensus …
wait for it …
PARISER’S BAKERY!!
Off we went to the source of all things yummy, eager to present the coveted “Best Hamantaschen in Baltimore” award to Pariser’s proprietor, Motti. In our entourage: Morah Leslie Smith Rosen, students Hannah Feldman and Jake Mordfin, and yours truly photographer. One can only imagine our rapt anticipation as we piled into one tiny black Elantra for the short journey down Park Heights Avenue.
It’s hard to describe how the home of the best hamentaschen overpowers one’s senses, but upon arrival, we immediately felt like we’d died and gone to sugar heaven. Imagine 7-layer cake stuffed with cotton candy, served over jelly donuts topped with real whipped cream and you’ll have some inkling of the ambrosial aroma that filled our hungry heads. It was almost too much to bear.
Luckily, we didn’t have to wait long for Motti to arrive. The ceremony was short and sweet; just a touching proclamation about the eminence of Pariser’s hamentaschen expertly delivered by none other than Morah Smith Rosen, quickly followed by the actual award presentation. Motti looked as if he might burst with pride. He immediately added the award to the plethora of accolades adorning his trophy wall and graciously thanked us for the recognition. That Motti is such a mentsch! What a wonderful example of proper decorum to students far and wide.
It takes more than flour, sugar and delicious filling to produce the best hamentaschen in town. Hats off to Pariser’s Bakery, a shining beacon of earthly delights.
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