Led by founder and CEO, Lina Kulchinsky, Sigmund’s Pretzels specializes in creating soft delicious German-style pretzels. Offering a variety of flavors including salted, garlic and parsley, cinnamon-raisin, and feta-olive, Kulchinsky has been making these treats since 2009.
In the last ten years, Sigmund Pretzel’s has been all over New York City, participating in various pop-up markets, food halls, and cultural events. From a cart that operated at Bowling Green and the Metropolitan Museum of Art, the company quickly began to be seen at markets such as Brooklyn Flea, Madison Square Eats, Broadway Bites. Kulchinsky then transitioned Sigmund’s Pretzels to its own shop in the East Village; what was initially planned as a German-style bakery and coffee shop soon became a place for sophisticated pairings of pretzels, sandwiches, craft beers, and wines. This concept would later be applied to its outpost at the Urbanspace @ Vanderbuilt.
Sigmund’s Pretzels has recently transitioned into a wholesale business offering its array of pretzels to restaurants, bars, and entertainment venues. Kulchinsky never planned to be a manufacturer, but word of mouth and praise for Sigmund’s artisanal take on pretzels led to a demand for wholesale orders. Its unique handmade pretzels have become a hit at bars, airports, stadiums, and movie theaters across the region.
This year Sigmund’s Pretzels is celebrating its 10th year in business this year and opening holiday pop-up markets at Bryant Park’s Holiday Shops on October 31 until January 5th and at the Union Square Holiday Market on November 19. Running a food manufacturing business in New York City is not an easy task, but Kulchinsky and Sigmund’s Pretzels continue to thrive on the city’s energy and community.