Librae Bakery

Librae Bakery is a labor of love from every corner to every layer of croissant.

Located at 35 Cooper Sq in the East Village, Librae is a Third Culture Bakery influenced by flavors from the Middle East using fermentation techniques from Copenhagen.

We take pride in being the first ever Bahraini female owned bakery in one of the most energizing cities in the world.

Featured Treat provided by Librae Bakery
on Wednesday, April 5th, 2023:

Bread Pudding Bun

Photos courtesy of Librae Bakery

Librae Bakery

35 Cooper Sq, New York, NY 10003

www.libraebakery.com

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Featured Pi provided by Pi Bakerie
on December 15th, 2022:

Manitaropita Pi
Portabella Mushroom, Organic Brown Rice, Scallions, Light Cream, Home-Made Phyllo

Featured Pi provided by Pi Bakerie
on October 6th, 2022:

Spanakopita Pi
Hand-stretched phyllo dough stuffed with fresh spinach,
imported feta cheese, and Greek herbs.

Featured Pi provided by Pi Bakerie
on June 2nd, 2022:

Moussaka Pi
Baked Eggplant, Ground Beef & Potatoes in a Caramelized Tomato Sauce
Topped with a light Béchamel Sauce & Kasseri Cheese

Photos courtesy of Pi Bakerie

Pi Bakerie

512 Broome Street, New York, NY 10013

35 Cedar Street, New York, NY 10005

www.pibakerie.com

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Taïm

Einat
Chefs Einat Admony
Photo courtesy of Einat Admony

Einat Admony, also known as the ultimate balaboosta, (meaning “perfect housewife” in Yiddish) is the chef and owner of Balaboosta, the fine-dining Middle Eastern restaurant; Kish-Kash, New York’s first couscous bar; and the beloved falafel chain, Taim. She is also the author of two cookbooks: Balaboosta, and the upcoming Shuk (Fall 2019), with Artisan Books.

Einat, named a “fiercely determined chef” by The New York Times, grew up in Tel Aviv, worked as a cook in the Israeli Army, walked away from college after two months, roamed around Germany as a gypsy, then packed up her life to move to New York City. Now, after 20+ years in New York, Einat persists in her work and expansion with her new ventures, including Kish-Kash. Hand rolled couscous, deemed “fine as sand” by Eater, is served fresh there every day and is a perfect example of how Einat continues to innovate and push the food scene.

“Cooking is a way to express my love and compassion for those around me,” Einat says. “It is also a way to connect the past with the present and future. The flavors, the smells, the sounds, they flood me with memories and bring me instantly back to my childhood. And make me feel whole.”

When she is not at one of her restaurants, she can be found at home in Brooklyn, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, plus, a constant flow of dinner parties with family and friends.

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Featured Sandwich provided by Chef Einat Admony
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Featured Sandwich provided by Chef Einat Admony
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Cauliflower Shawarma Hummus Bowl:
Cauliflower Shawarma Florets, Creamy Hummus, Israeli Salad,
Pickled Cabbage, Pickled Onions, Tahini & Amba Sauce

Photos courtesy of Taïm

Taïm

Locations include:
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www.taimfalafel.com

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