"Most of our dishes are inspired by the Shabbat dinners we had every Friday night growing up with our mother. She works with us every single day in the stores. She still does all the pastry work."
"We basically take a bunch of fresh tomatoes, a bunch of jalapenos and a bunch of garlic, and we just cook it over a fire until it reduces by four or five times, so it's super thick and jammy."
"It's my favorite breakfast ever. I grew up having it every single Saturday as a kid."
Flatow said Claudette's sources the highest quality organic and seed-oil-free ingredients, a dedication to the health and wellness of their customer base.
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