In San Francisco, Fresh Kosher-Israeli Bread for a Fresh Year
Making bourekas at Taboon, a new kosher Israeli bakery. Image by Facebook/Harel Meri Myrtle Photography
Yanni has opened a kosher Israeli bakery in San Francisco.
No, not that Yanni. This one’s a 4th-generation baker who goes by one name only and partnered with three friends from Israel to open Taboon. Recipes come from Yanni’s great-grandfather Mosheh, who emigrated from Iraq to Israel and owned a bakery in Jerusalem’s Machane Yehuda market.
“We wish to offer our customers a glimpse into our rich culture and heritage so that you too may experience the smells and tastes that we have grown up with,” the owners state on Facebook. “The flavors and smells of our culture are our mother tongue.”
Look for savory baked goods including stuffed pastries called sambusak, with fillings like potato-chive and feta-green olive, and bourekas loaded with cheese, spinach or potatoes as well as a variety of challas, bagels and pitas. SFGate reported that Taboon is cranking out 1,000 pitas a day.
A Taboon is a clay oven traditionally used to bake Middle Eatern bread called lafa, or Iraqi pita.
More Dish
Michael Kaminer is a contributing editor at the Forward. Contact him at [email protected]
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
