My grandfather used to say that being Jewish meant three things: someone tried to kill us, we survived and now — we eat. The rest? Commentary. And when it comes to celebrating survival, sweetness and summer, one local bakery is proving that Purim pastries like hamantaschen, don’t need to stay boxed into March.
Hamantaschen in July is back for 2025 — and bigger than ever
What started as a cheeky idea has become a full-on seasonal tradition in St. Louis. Each July, Jodie Bertish of Delectable Dough Baking Company turns her kitchen into a hamantaschen haven, filling orders for eager fans who aren’t waiting until Purim to indulge.
“People kept asking for them after Purim,” Bertish says, laughing. “And when your customers are craving poppy and apricot in 90-degree weather, who are we to say no?”
Freedom and filling: a patriotic pastry
The decision to offer hamantaschen in July isn’t just about the cravings — there’s symbolism baked in too. “Purim and July 4th both celebrate freedom,” Bertish notes. “One is about surviving Haman, the other about declaring independence from Britain. That’s reason enough to nosh.”
The result? A joyful mash-up of cultural tradition and summer spirit that’s uniquely American, distinctly Jewish and undeniably delicious.
New summer flavors? Maybe. But the classics still rule.
Over the years, Delectable Dough has experimented with flavors like lemon meringue, chocolate cherry and even caramel apple. But it’s the old-school poppy, apricot, apple, cherry and chocolate that remain the most popular — available in regular, vegan or gluten-free.
A dozen hamantaschen may not change the world but as any bubbe will tell you, they can certainly change a day.
How to order
You’ll need 48 hours’ notice to snag your batch and a $25 minimum if you want delivery. Orders can be placed by calling Bertish, emailing the bakery or visiting DelectableDough.com.
Hamantaschen are available for pickup or delivery from July 2–31 — and if you want yours warm and ready, it’s best to order early. These pastries don’t linger on the cooling rack for long.
After all, this isn’t just about cookies. It’s about continuity. And sweetness. And surviving — with style and jam.
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