Streit’s Matzo Seeks a New Home
Street view of Streit’s factory, which has been nestled on Rivington Street for the past 90 years. This location will soon be transformed into condos and other buildings to suit the needs of the modern Lower East Side.

May 4th 2015-Streit’s Matzo, a renowned matzo brand, will be leaving its home of 90 years on the Lower East Side of Manhattan this year. This Spring marked the last time Passover matzo will be produced in this location. The company will move to a larger and more updated facility somewhere else in New York, with prospective locations including Orange County or Westchester. The new location should be finalized by June, marking an end to almost a century for Streit’s on Rivington Street. Rabbi Mayer Kirshner, one of the Rabbis employed by the factory, provided a tour of the historic facility and offered insight into the trademark production process.

Aron Streit and his son opened the Rivington Street location of Streit’s in 1925. This has been the iconic location of the factory since, and helps to define the Lower East Side neighborhood neighborhood in which it lives.
Streit’s offers a variety of Kosher goodies for sale in its store, including some imported goods to support other vendors. The collection of delicacies makes Streit’s a common destination for Passover shopping as well as gathering everyday groceries.
All of Streit’s matzo is produced in this factory. This machine flattens the airy matzo dough into sheets, perforates it, as well as adds salt to certain varieties.
The cut matzo travels through the factory on wire shelves. The system of conveyors and pulleys is perfectly synchronized and seems advanced for the decade old building.
A cart full of discarded matzo sits in a back hallway of the factory. matzo that is unsuitable for packaging is saved and sent to be made into animal feed, never wasted.
Streit’s matzo comes in a few varieties, including whole wheat, salted, and flavored, such as cracked pepper. During Passover, only the original, unsalted variety is suitable, however the other varieties are enjoyed year-round. One of the varieties yet to be perfected is gluten-free; something that may be achieved with the technology and space of the new factory.
The freshly baked matzo is broken into smaller pieces and divided into stacks to be packaged. The stacks of matzo travel through the factory on wire racks to the upstairs packaging area.
Aron Streit’s office door- a clear demonstration of the city aging with the factory. The metal designs on the facade of the building contrast with the graffiti designs also adorning the building.
Streit’s factory remains an iconic storefront in the growing and morphing Lower East Side neighborhood.
A single golf clap? Or a long standing ovation?

By clapping more or less, you can signal to us which stories really stand out.