Sweets & Cakes

More than cakes, in Israeli culture the focus is on fruit and nuts. There are excellent quality dried figs and dates available, and the Moroccans, for instance, use them to make sweets like almond-stuffed dates. So we might have those for dessert, as opposed to a pudding, as well as plenty of fresh-cut, seasonal fruit.

For this reason we use a lot of fruit, nuts and seeds in our baking, making frangipane-filled tarts, poppy seed and almond-based cakes, and sprinkling our white chocolate and coconut rugelach with white sesame seeds. We do make other things for the shop because people ask for them, like chocolate brownies and baked cheesecake, but whatever we do, we only do it because it is a good version of that cake.