Eli Zabar

No household or freezer should be without a bag of brioche hamburger rolls; they are the secret to the best backyard barbecues. Kids love them because they are so soft, and adults love them because they are so delicious. Great for burgers -- or think about tucking a crab cake or a fried egg inside. Pro tip: if you really want to knock your BBQ out of the park this season, Eli Zabar’s signature patty blend is rib eye, short rib, chuck and brisket -- made and aged in-house.

Plain, whole wheat, poppy, sesame, raisin, pumpernickel, everything, assorted (one of each flavor except raisin).

2 six-packs.

Onion Pockets used to be a New York steakhouse tradition. Eli Zabar, ever nostalgic, missed them and did something about it. Smallish, they make a great sandwich - steak, of course.

Authentic sourdough made with real sourdough starter can be hard to find. This one has a thin, chewy crust and is just sour enough to satisfy anyone who has ever visited San Francisco for the real deal. Each order contains two 1.5-pound loaves.

Eli Zabar eats this toasty mosaic of flax, sunflower, and sesame seeds and whole grains for breakfast every day. Try it with fresh butter and smoked salmon later in the day. Each order contains two 2-pound loaves of this great bread.

Gelt is a traditional gift at a bar or bat mitzvah, but if you want to give a lot of dough in a unique way consider this 24-inch, 15-pound loaf, big enough to serve a crowd, and built to impress. It has a mildly sour taste, a rustic texture, and a thick crust that helps keep the bread from drying out. After the party if there's anything left, you can freeze it, cut into serviceable hunks.

A traditional Italian bread. Light and chewy, and great for moping up tomato sauce. An excellent table bread and not bad toasted for breakfast either. Love the cornmeal on the crust. Each order contains two 1-pound loaves.

When you bake a lot of bread, you end up with a lot of bread crumbs and you get pretty creative about what to do with them. Eli leaves some crumbs plain and seasons others with rosemary, tarragon, thyme, and garlic. Eli's crumbs are the secret to his exceptionally good crab cakes, veal scaloppini, eggplant Parmesan, schnitzel, and fried chicken

Eli Zabar's stuffing is made from nice big cubes of his sourdough bread. Combined with whatever ingredients and seasonings you fancy, it gives texture, taste, and character to any favorite stuffing recipe. The mix comes with instructions for dressing the Thanksgiving bird but can certainly be used all year round for roast chicken, stuffed pork loin, or even bread salad.

As you might imagine, Eli Zabar is highly opinionated when it comes to what makes a good rye bread: nicely sour, lots of caraway seeds, a shiny crust, and resistance when you chew. Two 1-pound loaves in each order.

Make an impression at a wedding, B’nai Mitzvah or just a big family dinner when you say the traditional HaMotzi blessing over a 3 foot long challah.

Manor House Bread cubed and seasoned with either Three-Peppercorns, Southwestern Spices, or Garlic and Herbs adds zest and zing to ordinary soups and salads - three 8-oz. pkgs

One of Eli Zabar's original (and most popular) bread recipes is now available from his kosher bakery. Buyer beware -- this pair of half-pound loaves, dense with raisins and pecans, is known to be addictive!

ometimes called the wagon wheel, this huge, impressive loaf is 24 inches in diameter, mildly sour with a coarse rustic texture. Its long, slow baking produces a beautiful thick crust, which keeps the bread from drying out after it arrives at your house. Designed to impress, this is a loaf for a crowd. After the party you can freeze the remainder, cut into serviceable sized hunks.

Make an Eli Zabar’s Tower of Mini-Bagels the center of your holiday spread. Deconstructed kit includes stand to display a dozen mini-bagels, ½ pint of plain cream cheese, ½ pint of cream cheese with chives, and a ½ lb. of Eli’s sliced Nova Scotia salmon, delivered to your door and ready to assemble.

Loving these loaves has nothing to do with being Irish. Moist and crumbly, full of raisins and caraway seeds, you’ll want a cup of tea, strong coffee or if you happen to be Irish, maybe a glass of Guinness Stout.

There are a lot of ways to braid a challah. To celebrate Chanukah we've twisted together this whimsical, bread menorah and added it to our festival of light. Baked to order and shipped within hours of baking, the menorah will keep well in the fridge and freeze beautifully. Sliced, it makes great toast or bread pudding.

At 24 inches in diameter, this 15-pound loaf is big enough to serve a crowd, and built to impress. It has a mildly sour taste, a rustic texture, and a thick crust that helps keep the bread from drying out. After the party you can freeze what's left, cut into serviceable hunks. Look at our Custom Country Loaf if you'd like to spell your own message out in dough!

After the baguette, this is the bread that most people remember eating in Paris. With a slightly sour flavor, dense texture, and a crust that demands teeth -- this is the loaf you'll want for toasted cheese sandwiches and grilled bread with olive oil. Each order contains one 3-pound Paris Loaf.

The biggest decision you usually have to make about a sandwich is what goes in it. Eli Zabar's Sandwich Bread Sampler -- 8 individually wrapped packages (4 or 6 slices depending on weight) of sourdough, brioche, whole wheat, European rye, Jewish rye, pumpernickel, health, and raisin pecan -- makes the question of what kind of sandwich to have all about the bread.

An artisanally made European-style bread with a mild sour flavor, a rustic texture, and a thick crust that helps keep it fresh. This traditional 1.5- pound loaf is a particular favorite of Eli Zabar's.

It took Mark Stewart, the general manager of Eli’s Bread, about eight months to develop a whole-grain gluten-free loaf. The earthy, rich-tasting and somewhat dense brown bread is made mostly with rice flour, soy flour, flax and sesame seeds, and vegetable gums. It’s easy to slice, ideal for toasting and delicious smeared with butter and eaten alongside a plate of oysters, even if gluten-free is not your thing. Each order contains two 10 ounce loaves.

We are always on the lookout for products that pair well with Eli Zabar's breads. We think that this 5-6 pound boneless ham fits the bill perfectly. Easy to slice, so it's easy to serve, we suggest you think about setting it out with lot’s of good bread and cheese and your favorite mustard and start entertaining.

Each of these Spanish cheeses is an invitation to discover one of the hidden treasures of this wonderful country.

Make an Eli Zabar’s Tower of Mini-Bagels the center of your holiday spread. Deconstructed kit includes stand to display a dozen mini-bagels, ½ pint of plain cream cheese, ½ pint of cream cheese with chives, and a ½ lb. of Eli’s sliced Nova Scotia salmon, delivered to your door and ready to assemble.

Eli Zabar's American Cheese Sampler assortment of cheeses confidently holds its own against its old-world competition. Three varieties (1.5 pounds in all) arrive with labels and a wooden board.

French cheeses from lucky cows that spend their summers grazing on grasses and herbs in high alpine meadows. Three varieties (1.5 pounds in all) arrive with labels and a wooden board.

Eli Zabar uses an enormous amount of Parmesan cheese in his business, and he is incredibly picky about the wheels he allows into his stores. We’re happy to offer 2-pound chunks cut from these magnificent golden wheels of Italy’s most famous cheese so you too can enjoy the sweet, nutty flavor and great rough texture.

Eli Zabar's salmon arrives from Scotland fresh out of the water and is smoked right here in New York City.

We love the moment in a European restaurant when the cheese tray is presented. Our international sampler brings that tradition home. Three varieties (1.5 pounds in all) arrive with labels and a wooden board.

Eli Zabar has always had an affinity for the South of France and a love for its traditions and products. He has imported olive oil from the Vaucluse region for years, and when he found this rosé vinegar he knew he had a perfect pairing. Think of it as sunshine in a salad bowl. The set arrives with Eli’s favorite salad dressing recipe.

Eli Zabar discovered this first press olive oil on a visit to Renato Fenocchio’s winery. Like his wines, his olive oil is made in small batches, unfiltered, pesticide-free and utterly delicious. Bright and grassy with a peppery finish. This is an oil to use with steamed fish or vegetables, to dress a salad of bitter greens or to dip good crusty bread into.

On Mount Etna in Sicily, century-old olive trees grow in rocky, volcanic soil at altitudes up to 1000 meters above sea level. The resulting oil is unusually mild and fresh with hints of green grass. Resist the temptation to drink it by the spoonful

This was a good year for local tomatoes, so Eli Zabar combined the best Heirloom varieties with fresh herbs and garlic for a tomato sauce that’s like 24 ounces of summer in a jar.

Eli Zabar's stuffing is made from nice big cubes of his sourdough bread. Combined with whatever ingredients and seasonings you fancy, it gives texture, taste, and character to any favorite stuffing recipe. The mix comes with instructions for dressing the Thanksgiving bird but can certainly be used all year round for roast chicken, stuffed pork loin, or even bread salad.

Produced by small, artisanal mills in southern Italy, and available in three traditional shapes, Eli Zabar's Pasta will give you authentically "al dente" pasta every time. Pair it with eli's French olive oil and garlic or his Heirloom Tomato Sauce, and you've got dinner any time you want it.

Manor House Bread cubed and seasoned with either Three-Peppercorns, Southwestern Spices, or Garlic and Herbs adds zest and zing to ordinary soups and salads - three 8-oz. pkgs

The same great, whole-grain Pancake Mix that Eli Zabar created for his restaurants -- where thousands of these are flipped each weekend and served with butter, maple syrup, and fresh berries.

When you bake a lot of bread, you end up with a lot of bread crumbs and you get pretty creative about what to do with them. Eli leaves some crumbs plain and seasons others with rosemary, tarragon, thyme, and garlic. Eli's crumbs are the secret to his exceptionally good crab cakes, veal scaloppini, eggplant Parmesan, schnitzel, and fried chicken.

Fresh, pillowy marshmallows (heavenly melted or toasted) with Eli Zabar's own decadently rich hot chocolate: a heartwarming combination for a cold morning or sweet dreams. 8 oz. tin & 4 oz. bag.

From the Camargue, on France's Mediterranean coast, comes our private-label fleur de sel. Shake these prized, mineral-rich salt crystals onto food just before eating, and they'll melt on your tongue in a delicate, briny burst of flavor.

Original: oats, raisins, pecans and almonds with Utterly Nutty— oats spiked with seeds and extra nuts, and Very Berry oats and dried, red fruits. Or find your favorite and order 3 bags all for yourself.

At least once a year, throw out all those jars hiding in the back of your kitchen cupboard since who knows when, and start fresh with fragrant new tins of herbs and spices from around the world.

If croutons give salad a lift, Eli Zabar's Caesar Salad Crunch propels it into outer space. A close relative of his much-adored Parmesan Crisps, Eli's Crunch -- together with a head of romaine and a bottle of salad dressing -- can make you a culinary star in about two minutes. Not to mention that Eli’s Crunch as a topping for mac and cheese is, according to his kids, “a dinner we dream about.”

Oatmeal is so simple and so delicious, especially with milk and brown sugar. A dab of fresh butter makes it even better. Each order contains a one-pound bag of rolled oats.

Seinfeld made chocolate babka famous, and Eli Zabar's is the best, or is his raisin nut babka better, decide for yourself with a loaf of each during the next seinfeld rerun.

Fresh, pillowy marshmallows heavenly melted or toasted with Eli Zabar's own decadently rich hot chocolate and a heartwarming combination for a cold morning or sweet dreams. 8 oz. Tin and 4 oz. Bag.

An authentic New York bagel is chewy, it gives your mouth a bit of a workout when you bite into it. Split and spread with a schmear or toasted and buttered a New York bagel is a comforting reminder of why we love this great city.

Eli Zabar struggled for years to get this coffee cake and a staple of his childhood that had disappeared from New York's ethnic bakeries just right. It has a rich sour cream dough, the perfect amount of gooey filling, and lots of raisins and nuts.

Served with sweet butter and Eli Zabars bread, seeded raspberry jam has been a staple at E.A.T.'s tables for over 30 years. Regulars have been known to finish off a whole jar at one sitting. Eli's newer flavors are already almost as popular and just as pure - fruit, sugar, and that's it.

These are true Parisian-style croissants: crisp, flaky, and made with butter. They freeze brilliantly and fill your house with a wonderful smell when you reheat them. Order a jar of our raspberry jam and a can of coffee to go with them and ooh la la - you're set for some delectable mornings.

Strong, dark, and handsome in its striped can, Eli Zabar's House Blend Coffee is made from very lightly roasted beans, so it's never darkly bitter. It's 75% Guatemalan and 25% Costa Rican, with just a hint of acid to give it great body.

These are true Parisian-style croissants- crisp, flaky, and made with butter. They freeze brilliantly and fill your house with a wonderful smell when you reheat them. Order a jar of our raspberry jam and a can of coffee to go with them and ooh la la - you're set for some delectable mornings.

Sometimes it seems like everyone in the world makes granola. And sometime it really tastes really awful. Too much cinnamon, Eli Zabar will mutter. Eli has been recharging his batteries with a handful of this house-made Granola for a long time.

Hikers, climbers, brown baggers, and fans of Eli Zabar's granola just got lucky. Three of Eli's most popular granolas are now available in bars for quick energy and healthy snacking. Just oats, nuts, dried fruit, honey and olive oil.

Almost cake-like, this is a beautifully rich and densely buttery 1.25-pound loaf. Use it, thickly sliced, to make week-end French toast - as most of the fabulous restaurants in New York City do.

Oatmeal is so simple and so delicious, especially with milk and brown sugar. A dab of fresh butter makes it even better. Each order contains a one-pound bag of rolled oats.

The same great, whole-grain Pancake Mix that Eli Zabar created for his restaurants - where thousands of these are flipped each weekend and served with butter, maple syrup, and fresh berries.

These feather-light savoury wafers made with caraway seeds in them are another brilliant interpretation of Eli Zabar's bread, great for parties or on their own as a snack.

These feather-light savoury wafers made with black pepper in them are another brilliant interpretation of Eli Zabar's bread, great for parties or on their own as a snack.

A deluxe version of Eli Zabar’s famous Raisin Pecan Crisps, these treats have the same addictive quality but have been buttered and sugared into a heightened state of sweet deliciousness.

Eli Zabar's famously savory crisps are made from his most popular breads and go with just about everything, especially Eli's cheeses. In his restaurants, Eli serves them with soups and salads and in big baskets at the wine bar at his TASTE restaurant. We'll send two packages each of the delicious flavors: Parmesan, onion sourdough, olive rosemary, health, and raisin pecan.

These feather-light savory wafers are another brilliant interpretation of Eli Zabar's bread, great for parties or on their own as a snack. We'll send two packages of each of the six delicious flavors: Parmesan, sesame, caraway, black-pepper, rosemary, and onion.

Eli Zabar's famously savory health crisps are made from his most popular breads and go with just about everything, especially Eli's cheeses. In his restaurants, Eli often serves them with soups and salads and in big baskets at the wine bar at his restaurants.

Fresh thyme, olive oil, and sea salt seem to be the reason everyone is nuts for these roasted cocktail almonds.

Eli Zabar's famously savory Olive Rosemary Crisps are made from his most popular breads and go with just about everything, especially Eli's cheeses.

These feather-light savory wafers are another brilliant interpretation of Eli Zabar's bread, great for parties or on their own as a snack.

Eli Zabar's famously savory crisps are made from his most popular breads and go with just about everything, especially Elli's cheeses. In his restaurants, Eli serves them with soups and salads and in big baskets at the wine bar at his taste restaurant.

These feather-light savory wafers are another brilliant interpretation of Eli Zabar's bread, great for parties or on their own as a snack.

Eli Zabar's famously savory crisps are made from his most popular breads and go with just about everything, especially Eli's cheeses. In his restaurants, Eli often serves them with soups and salads and in big baskets at the wine bar at his restaurants.

These feather-light savory wafers made with parmesan cheese in them are another brilliant interpretation of Eli Zabar's bread, great for parties or on their own as a snack.

Salted nuts are simple and sophisticated, and sometimes all you need to turn a glass wine into a cocktail party. Eli Zabar likes them in the summer with cherry tomatoes and in the winter with black olives. Insure success your next cocktail by keeping a tins nuts in your kitchen cupboard.

Eli Zabar's famously savory crisps are made from his most popular breads and go with just about everything, especially Eli's cheeses. In his restaurants, Eli often serves them with soups and salads and in big baskets at the wine bar at his restaurants.

These feather-light savory wafers are another brilliant interpretation of Eli Zabar's bread, great for parties or on their own as a snack.

Hikers, climbers, brown baggers, and fans of Eli Zabar's granola just got lucky. Three of Eli's most popular granolas are now available in bars for quick energy and healthy snacking. Just oats, nuts, dried fruit, honey and olive oil -- no additives or preservatives, 100% delicious.

These chocolate covered graham cracker treats are addictive. Try them with a glass of milk for dipping and dunking or around a campfire with toasted marshmallows -- s’mores from heaven! Send some off to kids away at college to remind them that they’ll always be your babies (and to call home).

Hand-made marshmallows and square to boot. Is there anything dreamier floating in hot chocolate or cappucino. Or toasted over a campfire and sandwiched between our chocolate covered grahams.

Dried fruits, toasted nuts, candied ginger, each adrift on slabs 56% milk, dark or white chocolate. Eli zabar knows a thing or about chocolate and his bars are rich and sophisticated treats. Three 5-oz. Bars in each package.

These individually wrapped bars will last forever when kept in the fridge, so stockpile them in the largest quantities possible. Assorted bars: dense, nutless brownies; zebra bars with cheesecake batter swirled in; pecan bars which are pecan pie squares; apricot and raspberry bars each with streusel on top; coconut crunch brownies which are shortbread topped with brownie topped with coconut.

Do you know someone who savors their brownies, making them last as long as they can. These tasty morsels solve that problem by delivering a dozen bites of eli’s iconic brownies dense and intense with a thin, parchment-papery surface and never any distracting nuts. These individually wrapped bites are festively packaged, making them a great gift for all the chocolate lovers in your life.

Inspired by the barefoot contessa, these personalized shortbread cookies look festive on the table and go well with dessert. Four cookies.

Eli zabar likes his brownies dense and intense, with a thin, parchment-papery surface and never any distracting nuts. Sometimes eli cuts one into nine pieces and offers them like chocolate truffles - that's how rich they are. These individually wrapped brownies will last forever when kept in the fridge, so stockpile them in the largest quantities possible. Each order contains 18 (3.5oz) individually wrapped brownies packed to trave.

Seinfeld made chocolate babka famous, and eli zabar's is the best. Or is his raisin nut babka better. Decide yourself with a loaf each during the next seinfeld rerun. Each order contains 1.5-pound babka.

Snail-shaped and very eastern-european-grandmother, these buttery, bite-sized bundles were probably made originally from scraps dough. Rugelach are yummy with coffee or all by themselves. Each order contains a 1.5-pound box of rugelach.

Here you won't have to pick favorites. We've included all four eli zabar's best-selling biscotti: chocolate, skinny, and kinds raisin pecan. No need to dip them - they're crumbly rather than hard - but they are awfully nice with a cup tea in the afternoon or with a glass red wine at the end a meal. Comes in 1.5 lb box.

Hikers, climbers, brown baggers, and fans of eli zabar's granola just got lucky. Three of eli's most popular granolas are now available in bars for quick energy and healthy snacking. Just oats, nuts, dried fruit, honey and olive oil -- no additives or preservatives, 100% delicious.

Eli Zabar makes these French classics small and uses lots and lots sugar, which is what gives them lots and lots caramelized crunch.

These yummy, crumbly cookies are rich and nutty and we mean that in a good way. After they're baked, they're rolled in sugar for a slight crunch when you bite in.

These are true parisian-style croissants crisp, flaky, and made with butter. They freeze brilliantly and fill your house with a wonderful smell when you reheat them. Order a jar our raspberry jam and a can coffee to go with them and ooh la la - you're set some delectable mornings.

In this 24-piece sampler you'll find fillings like caramel, rum raisin, passionfruit, espresso ganache, and rich praline, all enrobed in the darkest or milkiest chocolate.

Try this dreamy combination of dark, bitter chocolate and slightly salty marcona almonds from spain. And that mysterious whiff at the end. Fresh thyme.

Who doesn’t love butter crunch. It’s impossible to resist this enticing combination of crunchy toffee, milk chocolate, and crushed almonds, served in a basket tied up with a bow.

So French and so delicious, these thin disks of dark, milk and white chocolate decorated with golden raisins, dried cranberries, candied orange, almonds, and pistachios remind us of miniature della robbia wreaths.

Eli zabar struggled for years to get this coffee cake a staple of his childhood that had disappeared from New York's ethnic bakeries just right. It has a rich sour cream dough, the perfect amount of gooey filling, and lots of raisins and nuts. Packed in its own pan for easy warm-ups, this 4-pound cake is big enough to easily serve 12 to 14 people for brunch any day of the week.

Two-ounce caviar jars filled with little chocolate granules to sprinkle on absolutely everything.

Once a standard of New York bake shops, these buttery cookies with a touch of almond and a dipping of chocolate were among eli's childhood favorites. This new, very thin version makes an elegant party cookie - the perfect complement to a glass of champagne. Two gift boxes per order.

Hamentaschen are traditional purim pastries and celebrate the triumph of good queen esther over evil hammen, who planned to destroy the jewish people. The cookie itself is symbolic the most common interpretation is that they resemble the three cornered hat worn by hammen. We can also promise they are delicious – buttery cookie dough with prune, poppy seed and apricot fillings, 8 pieces (one and a quarter pounds) presented on a gift wrapped tray.

Eli zabar's favorite cookies, jam prints are filled with raspberry or apricot jam and baked until the jam bubbles up along the edges, as with old-fashioned fruit pies.

classic pound cakes done Eli zabar's way dense, rich, and completely old-fashioned try one our four variations on the theme. Iced orange has candied orange peel and a sugar glaze. Apple crumb has butter-cooked fresh apples and a crunchy streusel topping. The marble cake loaf, a version with a fan club all its own, is a plain pound cake with chocolate folded in. And fresh-tasting lemon poppy is full lemon zest and juice and, course, poppy seeds.

Eli zabar always reaches straight the darkest cookies the browner the cookie, the more deeply caramelized the sugar and the better the taste. Each order contains a -pound package Eli's mother's cookies.

Give us the names, and we'll pipe them onto all four of these 6-inch-tall fellows' aprons. Then the personalized cookies are ready to put smiles on little ones' faces or act as placecards for big kids like you. Not a fan of gingerbread. Try our shortbread version. 4 in a pack. Note: this product has 36 hours preparation time.

The rich ginger flavor rings all the holiday bells. But this dark, moist all-butter pound cake is just too good to wait for enjoy it all year long for the fragrance of Christmas whenever you need it.

This cookie assortment gathers old holiday favorites like ginger cookies, buttery shortbread and almond macaroons together with jam prints and chocolate leaves. It's easy to be popular when you present this one-pound box as a hostess gift. And you'll want to have a few on hand for holiday drop-ins or as a last minute gift to delight just about anyone.

Packed four to an order, these all-butter, shortbread cookies are iced in dark chocolate and decorated in fall colors.

Traditional German holiday cake, studded with raisins and a schmear of almond paste. Eat it sliced as cake or toast and butter it on Christmas morning. Each order contains a one-pound holiday stollen.

Our elegant, 9-inch tall gingerbread house is so darling, you'll want to move in and start celebrating - and feel free to add even more candy decorations should you get the creative urge. Perhaps surprisingly, it's also delicious.

An Italian holiday tradition that Eli zabar has embraced. This is a rich and yeasty cross between a bread and a cake. Studded with raisins and candied citrus, it is perfect with coffee in the morning or champagne later in the day.

It's definitely a love-it-or-hate-it affair, but when it's made well, fruit cake is truly delicious. If anything can cure the fear of it, it's eli zabar's version: a fragrant mass of dried fruit and nuts with just the tiniest bit of cake holding this 2-pound loaf together.