Rinkoff’s Bakery has been part of London’s East End since 1911, when Hyman Rinkoff opened his bakery on Old Montague Street. More than a century later, the family business is still thriving in its fifth generation. Jennifer Rinkoff, Hyman’s great-granddaughter, brings that remarkable legacy to life in this collection of more than 100 recipes, balancing classic Jewish baking with the bakery’s much-loved modern favourites.
What is The Jewish Bakery’s USP?
These aren’t simply recipes inspired by Jewish baking; they come from a working East London bakery that’s more than a century old. Woven between the bakes are family stories and memories that lend an enticing warmth and authenticity to the book.
There is a good balance of recipes too. ‘Challah Knots’, ‘Pecan Pie’ and ‘Honey Cake’ sit alongside contemporary ideas such as ‘Tiramisu Loaf Cake’, ‘Matcha Babka’ and ‘White Chocolate and Raspberry Brownies’, so the collection never feels rooted solely in nostalgia. Instead, it captures a family business that has continued to evolve while staying true to its heritage.
What to love?
The Jewish Bakery is made for the colder months. It is full of the sort of recipes that invite you to spend an afternoon in the kitchen: breads to knead, cakes to share and buttery biscuits that belong beside a pot of tea.
The photography is beautifully understated. Rather than feeling overly styled, it has an honest, lived-in quality that makes every bake look achievable and comforting.
What I particularly liked is the sense of family running through the book. Reading The Jewish Bakery feels like being welcomed into a place where recipes have been handed down through generations. There is a generosity about the stories and the practical tips and encouragement to bake for others that makes the book feel genuinely inviting.
Helpful notes on storage, flavour variations and sizing appear throughout, and there are a number of vegan options too, making it a useful book as well as an enjoyable one.
Is it good bedtime reading?
Yes. Before you reach the recipes, Rinkoff tells the story of the bakery itself, from its beginnings in the East End to the family who have kept it going for five generations. It is a lovely introduction and gives you a better understanding of where the recipes come from.
The recipe introductions continue that thread with small anecdotes and memories, offering just enough context to enrich the baking without ever slowing the pace. Knowing that many of the recipes have roots in a family business that has fed generations of customers for more than 100 years makes them feel that little bit more special.
Will I have trouble finding the ingredients?
Overall, no. There are one or two specialist ingredients, such as ‘blackjack E150a caramel food colour’, but sensible alternatives, including treacle, are offered. Everything else should be readily available in most supermarkets or good food shops.
How easy are the recipes to follow?
Rinkoff writes with every level of baker in mind, and it shows. The instructions are clear, reassuring and full of the little details that help prevent things going wrong.
There is plenty here for beginners, from straightforward cakes and biscuits (think ‘Fairy Cakes’, ‘Muesli Slices’ and ‘Chocolate Chip Cookies’) to approachable enriched doughs, but the book also grows with you. As your confidence builds, recipes such as ‘Chocolate Brioche Buns’, ‘Marbled Rye Bread’, and other more intricate bakes offer satisfying projects without feeling intimidating. It strikes a balance between being accessible to a new baker and giving those with more experience plenty of scope to develop their skills.
Stand-out recipes?
With its deeply burnished top and soft, creamy centre, the ‘Basque Cheesecake’ is the sort of dessert that looks impressive without requiring elaborate decoration. Perfect for easy entertaining.
Also worth making are the ‘Viennese Whirl Biscuits’, which are beautifully buttery and wonderfully delicate, with exactly the melt-in-the-mouth texture you hope for. It is the sort of recipe that should come with a warning to make an extra batch.
The ‘Honey Cake’ is another standout and ideal for autumn and winter: gently spiced, beautifully moist and, like many of the best cakes, even better a day after baking.
For something altogether more dramatic, the ‘Black Forest Gateau’ is quite the showstopper. Layers of dark chocolate sponge, cherries and cream make it feel suitably celebratory. It is the sort of cake destined for birthdays and special family gatherings.
And, of course, the ‘Beigels’ tie everything back to Rinkoff’s East End roots and its long history of baking the breads that have become synonymous with the area. Rinkoff gives several versions, all of which you can enjoy with your favourite toppings.
How often will I cook from this book?
Often. There are recipes for quiet Sunday afternoons as well as more complex ones for celebrations. What’s more, the ingredients are refreshingly affordable, making it a book you’ll reach for throughout the year rather than save for special occasions.
I suspect the breads and everyday cakes will become regular favourites, while the larger celebration bakes are the ones you’ll look forward to making when friends and family are around the table.
Any negatives?
My only real gripe is the number of recipes that refer back to another base recipe. The ‘Vegan Banana and Chocolate Bread’, for example, requires a batch of ‘Vegan Banana Bread’ batter, while the ‘Torten Gateaux’ begins with a batch of ‘Dutch Pound Cake’.
It is hardly a deal-breaker, but flicking backwards and forwards can interrupt the flow. Page references alongside these ingredients would have made navigation much smoother.
Should I buy this book?
If you enjoy baking and are curious about Jewish baking traditions, this is a lovely book to have on the shelf. The Jewish Bakery is much more than a collection of recipes. It is a portrait of a family business, of East London, and of traditions preserved through baking. Yet it never feels reverential or old-fashioned; these are recipes designed to be made, shared and enjoyed.
There are simple bakes for a quiet afternoon, breads that will help you develop your skills and impressive cakes for when you want something to take centre stage. It is rooted in tradition without feeling dated, and approachable without sacrificing substance.
Most of all, it feels like a generous book. You get the recipes, the stories behind them and a glimpse into a bakery that has been part of East London life for more than a century. It is the sort of cookbook that should gradually acquire a few flour marks and well-thumbed pages (which is always a good sign).
Cuisine: Baking
Suitable for: Baking fans curious to learn more about classic Jewish recipes
Great for fans of: Benjamina Ebuehi and Edd Kimber
Cookbook review rating: Four stars
Buy this book: The Jewish Bakery: Over 100 Family Recipes from East London’s Oldest Jewish Bakery, Quadrille, £28.00