Betz Baking Ethnic Pastries
West Chesterfield, New HampshireExperience fine, hand-made ethnic pastries made using old-world, labor-intensive techniques.
Contact UsBetz Baking Ethnic Pastries
West Chesterfield, New Hampshire
Store Policy
Return Policy
We want you to be 100% happy with your order. We will replace or refund in the event the product arrives damaged or the product does not meet your expectations. However, we will not be responsible for spoilage in the unlikely event that the recipient was away and package was delivered according to FedEx promised delivery date. You must contact us within 15 days of your order.Browse Local Producers
From her New Hampshire kitchen, Beth-Ann Betz bakes fine hand-made ethnic pastries. Experience individually hand-rolled Jewish rugelach cookies and traditional Middle Eastern shortbread-like ma'amoul (mahmoul) cookies filled with natural fruits and nuts, delicately scented with rose water. Both are made using old-world, labor-intensive techniques. Beth-Ann strives for perfection, from the pastry’s quality and appearance to the presentation.
My recipes are family treasures - my pastries are made by hand, one at a time. I love to spread the joy of this goodness, and hearing from you is my reward.
From May-October, visit me at the Brattleboro Farmers’ Market in Vermont!
Our Story
Growing up in Brooklyn, New York, I inherited my father’s love of music and my mother’s love of pastry; for us a concert was always followed by a delicious baked treat. After several years as manager of the New England Bach Festival, our conductor retired and I was left wondering what to do next. I started baking while I thought about it. Soon I was selling my plum tortes to the folks at the local farm stand where I bought my plums – what a timely opportunity this was for me!I believe that dedication to traditional recipes and traditional baking methods is the true meaning of “homemade”. -Beth-Ann Betz
Next I went through the process and was granted a home-baking license. Then I went through the jury process and was accepted to be a vendor by our local farmers’ market across the river in Vermont, and then the local food co-op and a restaurant decided to sell my pastries. Was I involved in a hobby or a business?
In 2007, I met Marian Burros at a lecture and the little bag of rugelach that I brought to give my friend just stayed in my hand. I went to meet Ms. Burros, offered her the bag and induced her to try one of the rugelach. Her eyes lit up and she ate another one. She asked if I’d be able to handle baking for hundreds of orders. She said she could include me in her annual holiday gift article in The New York Times. She said, “think about it.” Here I am.