Located at 195 W. Englewood Avenue the newly opened Greenhouse Kitchen is quietly setting a new standard for plant-based desserts—and, perhaps more significantly, for how small businesses can be built with purpose, precision and long-term vision. Effortlessly charming and culinarily ambitious, the shop offers a wholly vegan and certified kosher menu that defies expectations of what pareve dessert can be. Beyond the quality of its product, Greenhouse represents a deeper economic and cultural experiment, one that challenges conventional business models while staying rooted in craftsmanship, community, and Jewish values.
Michael Remez, the creator of Greenhouse Kitchen, has a passion for both tradition and innovation. Remez, who also runs the adjacent bespoke bridal atelier Ladino Couture, speaks fluently in the language of quality, whether describing a custard-based ice cream recipe or a hand-finished wedding gown. But it’s his larger vision that gives the business its soul. Informed by his background in Japan’s fashion industry and his grounding in Torah values, Remez has crafted a model that combines high-end consumer experience with a grassroots approach to business development.
Remez shared that he didn’t set out to revolutionize the vegan dessert world. His goal was simpler, but ambitious: to create pareve ice cream that didn’t taste like a compromise. He wanted something that could hold its own in both texture and flavor, especially within kosher communities where high-end dairy-free desserts are often limited. That drive for quality is evident in Greenhouse’s product philosophy. The ice cream is made using custard techniques typically reserved for dairy-based gelato, resulting in a remarkably rich, creamy texture. It’s entirely plant-based, clearly labeled for allergens, and crafted by chefs specializing in vegan cuisine. Plans are already underway to collaborate with artisanal chocolate makers to elevate the offerings even further.
Greenhouse Kitchen’s handcrafted ice cream is currently available in four flavors: chocolate, vanilla, coffee and mango. Each one is built from scratch using only plant-based ingredients, free of dairy or animal products, making them not only a delight for vegans but also a worry-free treat for those seeking a satisfying dessert after Friday night or Shabbat meals.
But Greenhouse isn’t just about what’s in the freezer case. It’s also a live experiment in what Remez calls “the micro-business model,” which he sees as key to building sustainable wealth within close-knit communities. Drawing inspiration from Torah values and old-world Jewish resourcefulness, Remez described a vision of entrepreneurship that prioritizes relationships, resourcefulness and shared success over scale or speed. That philosophy is embedded in the business’s structure. Employees are treated as partners, empowered to contribute creatively and share in profits, even if they don’t hold legal equity. It’s a strategic move that lowers financial risk while fostering genuine investment in the product and mission.
Remez encourages others to do so as well—split rent, trade services and build collectives where vendors cover for each other and grow together. “You don’t need a mega store to make a meaningful impact,” he said. “Pair someone with a skill—baking, skincare, tech—with someone who handles logistics or marketing. Use your home, your garage or a friend’s empty commercial space.”
The entrepreneur is developing new product lines—like healthy drinks for kids, schools and gyms, and leveraging his extensive network to open doors. But the deeper mission is to change how people think about work, ownership and growth. “Start small,” Remez suggests. “Talk to your cousin about his side hustle. Ask your neighbor what she bakes for Shabbat. Meet someone at kiddush and offer to split a pop-up stand. Let the ideas breathe. Let your micro-business give life, just as God breathed life into Adam.”
“This is more than a business model, Remez explained. “It’s a revival of Torah economics. It’s honest, it’s human, and it works. When we build together, everyone grows. When we partner with trust, we create dignity, community and purpose.”
Greenhouse Kitchen is located at 195 West Englewood Avenue (across from Dougie’s) in Teaneck. Visit Greenhouse Kitchen on the web at https://greenteaneck.com/ and call (201) 503-5446.
Caroline Altschul is a senior at SAR High School and a Jewish Link intern.
