Baked Goods: Pat Akum, Pat Palter, and Pat Yisrael

Our sages decreed that a Jew must bake, or at least assist, in the baking of bread and other baked goods. The reason for this enactment was to deter any unnecessary socialization with non-Jews that could possibly lead to intermarriage.[1] For these purposes, "baked goods" are defined as products containing wheat, oat, spelt, barley, or rye.[2] Baked goods that were baked by a Jew are referred to as pat yisrael and those baked by a Non-Jew (and thus forbidden) are referred to as pat akum.[3] A number of authorities rule that only observant Jews are qualified to bake bread and other baked goods in order to render them pat yisrael. According to this approach, foods baked by non-observant Jews are also considered to be pat akum.[4] On the other hand, there is a view that if an observant Jew merely owns the factory in which bread and other baked goods are being made, such foods are considered to be pat yisrael, even if a Jew did not participate in the actual baking.[5]

Nevertheless, the prohibition against eating bread baked by a Non-Jew generally only applies to bread that is baked by a Non-Jew in his home for personal use. Commercially baked bread, however, is not subject to this prohibition.[6] Such bread is referred to as pat palter. As long as the ingredients are kosher, a Jew is permitted to eat baked goods that were baked by non-Jews in a commercial bakery. The sages were lenient with pat palter because there is generally no direct contact between a commercial baker and his customers (who often extend all over the country nowadays) and therefore the possibility of intermarriage is of little concern.[7] Although many authorities insist that one should make an effort to eat only pat yisrael,[8] it is entirely permissible to eat pat palter should one prefer its taste, if it is less expensive, or for other such similar considerations.[9]

Commercial bread that is baked by non-Jews and would otherwise be categorized as pat palter, and even pat akum, can actually be rendered pat yisrael quite easily. This is because, according to Ashkenazi tradition at least, bread is also considered to be pat yisrael if a Jew merely turns on the fire, makes the fire hotter, or places the bread in the oven. As long as a Jew performs even one of these tasks, a non-Jew may perform everything else in the baking process.[10] So too, one may allow a non-Jew to bake in one's home as long as a Jew performs any one of the three required tasks. There are number of additional methods by which bread can be considered pat Yisrael but they are generally only relevant in industrial settings and not residential ones.

There is a widespread custom to only eat pat yisrael during the aseret yemei teshuva, the days between Rosh Hashana and Yom Kippur.[11] Some are also careful to only eat pat yisrael on Shabbat.[12] Even one who is normally careful to only eat pat yisrael is permitted to eat pat palter when travelling or when conditions make acquiring pat yisrael difficult.[13] It is commendable to only eat pat yisrael whenever possible.[14]

[1] Avoda Zara 35b; Rambam, Hilchot Maachalot Assurot 17:9; Tur, YD 112; YD112:1.

[2] YD 112:1.

[3] Avoda Zara 35b; YD 112:1.

[4] Kitzur Shulchan Aruch 72:2.

[5] Yechave Daat 5:54.

[6] YD 112:2.

[7] See Birkei Yosef, YD 112:9; Igrot Moshe, YD 4:48; Rivevot Ephraim Vol 5 p.596.

[8] YD 112:2,5; Shach, YD 112:9; Aruch Hashulchan, YD 112:9; Chochmat Adam 65:2.

[9] Rema, YD 112:2; Kitzur Shulchan Aruch 38:1; Aruch Hashulchan, YD 112:6; Igrot Moshe, YD 2:33.

[10] Avoda Zara 38b; Rambam, Hilchot Maachalot Assurot 7:13, YD 112:9, 113:7; Kitzur Shulchan Aruch 38:2.

[11] OC 603:1; Mishna Berura 603:1; Shach, YD 112:9.

[12] Magen Avraham 242:4; Mishna Berura 242:6; Shaar Hatziun 242:18; Aruch Hashulchan, OC 242:45; Kitzur Shulchan Aruch 72:6.

[13] YD 112:16; Aruch Hashulchan, YD 112:18.

[14] Chachmat Adam 65:2.