Matzos baked in Leeds since 1900.

Rakusen's was established in 1900 in Leeds by Lloyd Rakusen, a watchmaker by trade, who began by baking matzos in his own back room. After his death in 1944 the company passed to his family, and Wikipedia records that it has been owned by Andrew Simpson since 2015, still operates in Leeds, and has all its products certified kosher by the London Beth Din. Matzo is unleavened bread: flour and water, baked fast and hot so it blisters and snaps. The Rakusen's matzos on our shelf list just wheat flour and water, which makes them among the plainest, leanest crackers we sell, a blank canvas for butter, cream cheese, smoked salmon or chopped liver.