Centuries ago, Eastern European bakers created a wonderful taste sensation: rolled dough filled with fruits, nuts, and exotic spices. The result was a light flaky pastry like no other. It was called RUGULACH. Rugulach remained a regional specialty until 1987, when Ahmad and Emily Paksima started Chewys Rugulach in a small storefront bakery in San Diego, California.  They set out to show the world the delights of Rugulach.

So they obviously had to make the world’s best Rugulach made by hand, with carefully selected ingredients, following an ancient and traditional recipe.  People loved their Rugulach and word spread.  They aimed to be better than home-made, and according to their customers, they were , and still are today. Their operation is considerably larger now, and today the whole world is starting to know Rugulach, but they are not resting on their laurel. They’ve introduced some twists that the ancient bakers never considered.

Their exclusive Chocolate Dough. Chewys Rugulach, for example, with their crisp chocolate dough and rich Chocolate and fruit fillings.  Recently, they also added another traditional favorite to their already exquisite line of products.   Chewys Hamantashen.  It is made with the same care and attention as their Gourmet Rugulach.

Chewys----A taste of opulence.