Lehamim Bakery, Tel aviv

I am a bread nut.

I found this cute little bakery at the Carmel Market in Tel Aviv a few years ago. Later on I discovered that this cute little bakery was a well established and much loved bakery, baking their delicious breads and cakes for over a decade.

Lehamim has become my first stop when visiting Tel Aviv, and I was over the moon when Uri Scheft, the owner, decided to open a bakery in New York City. Breads Bakery in NYC is almost identical to Lehamim in Tel Aviv; same breads, same babka, and even the same salads and sandwiches. The only difference is the language spoken.

All of their breads are delicious, seriously, all of them. Between the NYC and the Tel Aviv locations I have tried all of their breads, and most of their pastries, and loved every single one. The only thing that the Tel Aviv bakery does not have is my all time favorite: marzipan rugelach.

The baked goods follow the mix of three traditions: Jewish, since Uri Scheft was born in Israel, and Danish and French, since that is where he studied baking.

Their salads and sandwiches are fresh and delicious. Their tuna and egg sandwich is one of my favorites, but nothing beats their cauliflower sandwich, which might not be available in Tel Aviv.

This location has a busy cafe with a good size menu offering nice breakfast and lunch.

Our delicious breakfast consisted of a bread basket, an Israeli salad, quinoa salad and some sweet treats. On Fridays they have a wonderful brunch with a great variety of salads.

Lehamim
Hashmonaim st. 103 (bakery and cafe)
Carmel Market
Tel Aviv Port

Joanna

Comments

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage! Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year. The French are stocking up and thus creating shortages. French newspapers are publishing articles titled "A guide to cooking without butter". So, with hopes that the shortages are temporary, here is my ode to the best butter in the world. I'm not kidding. The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985. He acquired a creamery originally founded in 1927. The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century t...

Grandma's Kitchen, Hangzhou

In need of some traditional cooking, we made our way to Grandma's Home/Grandma's Kitchen. We were prepared for a long wait since this is a very popular restaurant, but got lucky and only waited for 15 minutes. It was after 8pm, maybe that was the reason. There is a computer at the entrance where one can register for a table. We just gave our name to the girl inside the lobby, she in turn handed us a paper with our number on it. As we waited outside, we kept our eyes glued to the screen in the lobby showing the ticket numbers. When our number came up, the lobby girl gave us the number of our table and we took the elevator to the 8th floor. The numbers are on the edge of each table. I really liked the design of the restaurant. It was creative in the use of old jars with words scribbled on them, chalk like drawings on the walls and bamboo beams creating a roof above us. The menu was in Chinese but we...

Indian Accent, NYC

Often when a question arises as to what to eat for dinner, I think of Indian food. I am a very happy gal with chicken makhani, basmati rice, an onion kulcha or a nan laid out in front of me. I have heard some very good things about Indian Accent, a relatively new restaurant in midtown Manhattan, adjacent to the Parker Hotel. The décor here is unlike most Indian restaurants I have visited; no boldly colored fabrics, beautiful tapestries, intricately carved wood, or lanterns. Indian Accent restaurant looks like something that Daniel Boulud would envision. There are about fifteen wooden tables and a few small booths, fabric covered modern chairs, a lit bar with glass shelves and golden accents throughout, and large glass vases filled with flowering branches. The menu is complicated, however, our terrific waiter took his time and explained each dish and even made some wonderful suggestions. Actually, everyone at the restaurant was really professiona...

A Fork And A Suitcase

Search This Blog