When Aron Streit started making matzo in 1916, unleavened bread was a serious growth business, at least on Manhattan’s Lower East Side. By the late 1920s, Streit could afford to build a special machine that mixed, kneaded and cooked dough. A decade later, his family added the cotton gin of kosher food — an automated conveyor belt with a Rube Goldberg-esque basket system that moved the matzo to a packaging area on a higher floor. They even opened a retail store next door that allowed customers to watch it in action. This article was written by Adam Davidson.