George Joseph Switzer III runs Queen Ann Ravioli, a Brooklyn pasta shop founded in 1972. Inside, vintage machines produce thousands of pounds of pasta each week, including up to 2,000 boxes of ravioli a day.
Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership, with Burhan Cagdas carrying on the craft his forefathers passed down to him.