Streit's began in 1925 when Aron Streit, an Austrian Jewish immigrant who had settled on Manhattan's Lower East Side, opened a matzo bakery on Rivington Street. The neighborhood was a hub of Jewish immigrant life, and matzo was at the center of it — not just as a Passover obligation, but as a link between the old world and the new. Aron's sons eventually joined the business, and the family bought up adjoining buildings as demand grew.

Today, the company is run by Aron's great-great-grandson Aaron Gross and his cousin Aron Yagoda — the fifth and fourth generations of the same family. They are the only family-owned and operated matzo company in America. In 2017, after nearly a century on Rivington Street, they moved production to a modern facility in Orangeburg, New York, taking many of their longtime employees with them and commissioning a new convection oven from the same manufacturer they'd used downtown.

The factory runs full tilt from November through spring, producing matzo for Passover tables across the country and abroad, baked fresh and shipped fast, under the watch of on-site rabbinical supervision. Their line extends to matzo meal, farfel, cake meal, and the mixes that help home cooks bring a bowl of chicken soup to the table in under thirty minutes.