For Julien Bohbot, honey prices are no small matter. The Moroccan-born owner of Pico-Robertson’s kosher Delice Bakery says he uses about 150 pounds of honey for Rosh Hashanah sales — almost all of it in honey cake. In fact, about 90 percent of the honey he uses throughout the year is for the Jewish New Year.
French Jews in Southern California reacted with sadness and disgust, but not surprise, to the shooting at a Jewish school in Toulouse, France, that left three children and one teacher dead.
When Julien Bohbot and Jacob Levy opened Delice Bakery on Pico Boulevard two years ago, they had one goal in mind: introducing the kosher community in Los Angeles to authentic French-baked goods that adhered to the highest standard of kashrut without sacrificing taste or quality. So during the year, that meant that Bohbot and Levy were paying three or four times as much as other bakeries for ingredients so that they could use cholov yisroel (milk that has been supervised), butter and cream to make Delice's flaky croissants. But at Passover time, the two men faced a greater challenge to make Passover cakes that tasted as good as year-round cakes and make the cakes affordable -- or almost affordable -- despite the high cost of kosher-for-Passover ingredients.