Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training and his Israeli and New York City homes to provide sweet and savoury baking recipes that cover European, Israeli and Middle Eastern favourites. Scheft sheds new light on classics like challah, babka and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern-, Eastern European-, Scandinavian- and Mediterranean-influenced recipes, this is truly a global baking bible.

Author Biography

Master baker Uri Scheft is the owner of Breads Bakery, which had an immediate cult following when it opened in New York City’s Union Square in 2014. Scheft also owns Tel Aviv’s Lehamim Bakery, which has been open since 2001. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and both of those influences—along with his training in Europe—show up in all that he bakes, including Scandinavian dark rye and marzipan-filled croissants and Jewish staples like challah and babka. Scheft divides his time between Israel and the United States.

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