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Bread Comes Alive in the Negev Desert

Hadas Meir found her spiritual calling as a baker. Now she hosts workshops about Judaism and bread.

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The Bialy—the Bagel’s Long-Neglected Cousin—Tries for a Comeback

At Kossar’s on the Lower East Side, new owners hope that combining a new look with old recipes will save bialys from extinction

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A British Baker Puts a New Spin on Knafeh, a Classic Arabic Dessert

In his Jaffa café, London native Danny Phillips hopes that savory, sweet, and vegan pastries can bring Arabs and Jews together

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Payard Patisserie Pursues Passover Perfection

Top French pastry chef expands his roster of unleavened desserts

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A New York Bakery’s Israeli Roots

After a decade in Tel Aviv, European-trained baker Uri Scheft brings his Breads to Manhattan

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Tel Aviv’s Taste of the South

At NOLA bakery, Israelis sample pecan pie and buttermilk biscuits—with a side order of American culture

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Gertel’s Last Stand

After 90 years, a Lower East Side institution shut its doors