[Photo from October by Derek Berg]
The New York Times checks in with a feature on Moishe Perl and Moishe's Bake Shop on Second Avenue ... as part of the paper's "Neighborhood Joint" series.
To an excerpt!
What hasn’t changed at all is the bakery itself, with its stopped-in-time storefront that is almost entirely free of adornment — unless you count the shelves of challah and rye, trays of cookies, ruggeleh and babka, some hand-lettered signs (“Cash Only”) and a worn-looking certificate commemorating a “Best of the Borough” award of uncertain vintage for “Best Smell Ever.”
It does smell pretty good in there, and it probably always has. Mr. Perl swears he opened in autumn 1974, though the website says 1978. He won’t divulge his own age but if you had to guess, you might say around 70, and he hasn’t changed his menu or his recipes one iota in 42 years — everything kosher, no dairy except for the cheese Danish and strudel. His bread slicer, which was there when he bought the place, a former bakery that had been closed for a while, is 80 years old, Mr. Perl said. It rattles like a gas-powered lawn mower.
Moishe's is at 115 Second Ave. between East Sixth Street and East Seventh Street.