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Adir Michaeli, maestro of the babka, bakes his way into the heart of Manhattan
(New York Jewish Week) — In a city where love of babka borders on a religion, Adir Michaeli, founder of Michaeli Bakery, is the (you’ll pardon the expression) high priest of the confection.
You may not know his name, but if you love good babka, you probably know his product. Michaeli, 39, was once the pastry department manager and head pastry chef of Lechamim Bakery in Tel Aviv; there, Michaeli told the New York Jewish Week, he spent two years perfecting the babka recipe. When Lechamim founder Uri Scheft wanted to expand to the United States, he tapped Michaeli to help open Lechamim’s American cousin, Breads Bakery, in New York. Since opening in 2013, Breads has since become the gold standard for babka in New York.
After three years with Breads — which has since expanded to five locations in the city — Michaeli left the company to start his own business, which he said was a dream of his. Now, after a fitful start due to COVID, Michaeli Bakery has developed its own devoted following at two locations in Manhattan.
“People love these pastries,” said Michaeli, referring to New Yorkers’ embrace of the babka, rugelach and bourekas for which Breads, and now Michaeli, has become known.
Of course, it’s not like New Yorkers were suffering from a lack of babka prior to either bakery’s arrival. Lots of bakeries, notably Green’s Bakery of Brooklyn, had been making and selling the gooey, yeasted cake for decades. Local New York comedian Jerry Seinfeld even devoted an episode of his eponymous show to the sweet treat back in 1994.
But Breads brought a babka to New York unlike anything that New Yorkers had ever tasted before. It was made with a laminated dough, similar to croissants, and it was at once light, fluffy and rich, layered with butter, stuffed with Nutella and chocolate chunks, and glazed with a simple syrup. A couple of months after Breads opened on East 16th St. near Union Square in 2013, New York magazine food writers Robin Raisfeld and Rob Patronite anointed Breads’ babka as the best in the city.
“The business went boom!” Michaeli told the New York Jewish Week. Almost overnight, Breads went from a virtually unknown purveyor of Israeli pastries to an essential stop on the tourist food trail.
“Everyone starts to come and take pictures with the babka,” said Michaeli. During their first Rosh Hashanah, not long after the New York magazine article appeared, Michaeli said the bakery sold 3,000 loaves of babka in a single day.
(Co-founder Scheft left Breads in 2021 and now runs Bakey, a Boston bakery. As for Breads’ current ownership, a spokesperson said that Michaeli “had nothing to do with the creation of Breads Bakery’s Babka.”)
After leaving Breads, Michaeli considered opening up a bakery in Tel Aviv and briefly returned there, but, assessing the competition, he soon realized that his future was in New York.
“There was only one Israeli bakery in New York — more [of them] should come,” he said.
Living on the Upper West Side while working on his business plan and meeting with potential investors, Michaeli did some baking for Anat Sror, an Israeli-born caterer and owner of Cafe Petisco, a now-closed restaurant on the Lower East Side.
Sror knew that Michaeli wanted to start his own bakery, and though she had never invested in anybody before, she decided to back Michaeli. “He’s very talented, very passionate, and he knew exactly what he wanted to do,” said Sror. “He had a great business plan. Plus, we had worked together so I knew exactly what he is capable of. I felt it was a good risk to take.”
Sror helped Michaeli find a storefront not too far from Cafe Petisco. They both agreed it was not an ideal location, but it was within their budget. “We trusted that once people try his stuff and get to know the bakery, things will be easier,” Sror said.
Michaeli Bakery opened on Division St. on the Lower East Side in May 2019. Conceived as an “Israeli patisserie,” it sold pastries, cookies, cakes, cream cakes, cheesecakes, sandwiches and, on Fridays, challah.
Less than a year later, however, just as the bakery was developing a name for itself, the COVID-19 pandemic brought the city to its knees. As New Yorkers stayed home or left the city altogether, Sror shut her restaurant and catering concern. Meanwhile, Michaeli streamlined his bakery’s offerings, focusing on babka, rugelach and bourekas, dropping the sandwiches and cakes on his original menu.
During the long months of the pandemic, Michaeli said he worked round the clock, keeping the business open seven days a week and working as the establishment’s baker, barista and manager. On the bright side? “It gave me the flexibility to build the business over time,” he said.
His efforts paid off: Less than three years later, in March 2022, Michaeli and Sror opened a second location on East 90th St. and First Ave. “The decision to open on the Upper East Side was because customers kept saying it was too far to come to the Lower East Side,” said Sror.
Sensing “the vibe” uptown, according to Michaeli, he decided to make the bakery kosher. “My integrity is that if I’m kosher, I’m kosher,” he said, referring to his decision to have kosher supervision for both bakeries, and to close them on Saturdays and early on Fridays. “Uptown Sunday is super busy, we need the reset of Saturday. “
“My vision is that I do the best that I can,” he added. “Everyone on the team is the same. Every day should be 100%. There is no 99%. This is the DNA of the place.”
One loyal customer, art consultant Andrea Meislin, raves about the “chocolate-y, gooey and decadent” babka at Michaeli, what Meislin describes as “babka to die for.” In addition to the chocolate babka, Michaeli makes a vegan chocolate babka, cheese and cherry babka and halvah babka. His Galil bourekas, made with goat cheese, onion and za’atar, are very popular, too.
These days, the biggest challenge Michaeli faces, he said, is dealing with the enormous demand the holidays bring. “For Hanukkah, I sent the manager out to the line on the street, to say that we are sorry. We can’t catch up with demand,” said Michaeli. “We told customers [on line] to go away. It was horrible. It is a problem I am trying to solve.”
Moving forward, Sror is optimistic that the bakery will expand: “It will either be another location, perhaps on the Upper West Side, or we are thinking about making a bigger location to be able to produce a bit more,” she said. Sror hopes Michaeli will be able to expand his menu, perhaps by adding his classic, light Israeli cheesecakes, what Michaeli calls “Grandma Cheesecake.”
When asked what differentiates Michaeli’s baked goods from Breads’ or other bakeries’, the baker refused to compare, stating that he just aims to do the best he can, all the time. “If someone says this is better than this or that, I really don’t care,” says Michaeli. “There is no competition. This is what we do.”
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The post Adir Michaeli, maestro of the babka, bakes his way into the heart of Manhattan appeared first on Jewish Telegraphic Agency.
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A chat in Yiddish with filmmaker Pearl Gluck
וואָס געשעט ווען אַ יונגע פֿרוי פֿאָרט זוכן אַ פֿאַרלוירענע געבענטשטע חסידישע סאָפֿע אין אונגערן, און געפֿינט דווקא אַ נײַעם קונסטוועג וואָס ברענגט ייִדיש אין קינאָ אַרײַן און דערבײַ הייבט זי אָן אַ הצלחהדיקע פֿילם־קאַריערע?
באַקענט זיך אויף אַ זומישן שמועס אויף ייִדיש מיט פּראָפֿ׳ פּערל גליק — אַ פֿילמאָגראַפֿקע וואָס איז דערצויגן געוואָרן בײַ אַ חסידישער משפּחה — זונטיק, דעם 23סטן נאָוועמבער, 1:30 נאָך מיטאָג ניו־יאָרקער צײַט.
הײַנט איז גליק אַ פּראָפֿעסאָרין פֿון פֿילם־פּראָדוקציע בײַ פּען־סטייט־אוניווערסיטעט, און די גרינדערין פֿון Palinka Pictures. זי שאַפֿט דאָקומענטאַלע און נאַראַטיווע פֿילמען, אין וועלכע זי וועבט צונויף ייִדיש־לשון מיט די טעמעס זכּרון, משפּחה און דאָס דערציילן פּערזענלעכע געשיכטעס.
דער אינטערוויו, וואָס וועט געפֿירט ווערן דורך אלי בענעדיקט, ווערט געשטיצט פֿון דער ייִדיש־ליגע.
גליקס פֿילמען האָט מען שוין געוויזן אינעם Film Forum און אויף PBS, ווי אויך אין פּראָגראַמען פֿאַרבונדן מיט דעם „קאַן־קינאָ־פֿעסטיוואַל“. צווישן אירע באַקאַנטסטע פֿילמען זענען: „דיוואַן“, Where is Joel Baum און „שלעסער אינעם הימל“.
בענעדיקט וועט שמועסן מיט איר וועגן איר שאַפֿערישן פּראָצעס, ווי ייִדיש שפּילט אַ ראָלע אין אירע פֿילמען, און די געשיכטע הינטער געוויסע סצענעס. מע וועט אויך ווײַזן קורצע אויסצוגן צו פֿאַרטיפֿן דעם שמועס.
כּדי זיך צו פֿאַרשרײַבן אויף דער פּראָגראַם, גיט אַ קוועטש דאָ.
The post A chat in Yiddish with filmmaker Pearl Gluck appeared first on The Forward.
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UN Says Israeli Wall Crosses Lebanon Border
The United Nations headquarters building is pictured though a window with the UN logo in the foreground in the Manhattan borough of New York, Aug. 15, 2014. Photo: REUTERS/Carlo Allegri
A survey conducted by the United Nations Interim Force in Lebanon last month found that a wall built by the Israeli military crosses the Blue Line, the de facto border, a U.N. spokesperson said on Friday
The Blue Line is a U.N.-mapped line separating Lebanon from Israel and the Israeli-occupied Golan Heights.
Stephane Dujarric, the spokesperson for the U.N. secretary-general, said the concrete T-wall erected by the IDF has made more than 4,000 square meters (nearly an acre) of Lebanese territory inaccessible to the local population.
A section of an additional wall, which has also crossed the Blue Line, is being erected southeast of Yaroun, he said, citing the peacekeepers.
Dujarric said UNIFIL informed the Israeli military of its findings and requested that the wall be removed.
“Israeli presence and construction in Lebanese territory are violations of Security Council resolution 1701 and of Lebanon’s sovereignty and territorial integrity,” UNIFIL said in a separate statement.
An Israeli military spokesperson denied the wall crossed the Blue Line.
“The wall is part of a broader IDF plan whose construction began in 2022. Since the start of the war, and as part of lessons learned from it, the IDF has been advancing a series of measures, including reinforcing the physical barrier along the northern border,” the spokesperson said.
UNIFIL, established in 1978, operates between the Litani River in the north and the Blue Line in the south. The mission has more than 10,000 troops from 50 countries and about 800 civilian staff, according to its website.
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Hamas Quietly Reasserts Control in Gaza as Post-War Talks Grind On
Palestinians buy vegetables at a market in Nuseirat, central Gaza Strip, November 13, 2025. Photo: REUTERS/Mahmoud Issa
From regulating the price of chicken to levying fees on cigarettes, Hamas is seeking to widen control over Gaza as US plans for its future slowly take shape, Gazans say, adding to rivals’ doubts over whether it will cede authority as promised.
After a ceasefire began last month, Hamas swiftly reestablished its hold over areas from which Israel withdrew, killing dozens of Palestinians it accused of collaborating with Israel, theft or other crimes. Foreign powers demand the group disarm and leave government but have yet to agree who will replace them.
Now, a dozen Gazans say they are increasingly feeling Hamas control in other ways. Authorities monitor everything coming into areas of Gaza held by Hamas, levying fees on some privately imported goods including fuel as well as cigarettes and fining merchants seen to be overcharging for goods, according to 10 of the Gazans, three of them merchants with direct knowledge.
Ismail Al-Thawabta, head of the media office of the Hamas government, said accounts of Hamas taxing cigarettes and fuel were inaccurate, denying the government was raising any taxes.
ANALYST SEES HAMAS ENTRENCHING
The authorities were only carrying out urgent humanitarian and administrative tasks whilst making “strenuous efforts” to control prices, Thawabta said. He reiterated Hamas’ readiness to hand over to a new technocratic administration, saying it aimed to avoid chaos in Gaza: “Our goal is for the transition to proceed smoothly.”
Hatem Abu Dalal, owner of a Gaza mall, said prices were high because not enough goods were coming into Gaza. Government representatives were trying to bring order to the economy – touring around, checking goods and setting prices, he said.
Mohammed Khalifa, shopping in central Gaza’s Nuseirat area, said prices were constantly changing despite attempts to regulate them. “It’s like a stock exchange,” he said.
“The prices are high. There’s no income, circumstances are difficult, life is hard, and winter is coming,” he said.
US President Donald Trump’s Gaza plan secured a ceasefire on October 10 and the release of the last living hostages seized during the Hamas-led October 7, 2023 attacks on Israel.
The plan calls for the establishment of a transitional authority, the deployment of a multinational security force, Hamas’ disarmament, and the start of reconstruction.
But Reuters, citing multiple sources, reported this week that Gaza’s de facto partition appeared increasingly likely, with Israeli forces still deployed in more than half the territory and efforts to advance the plan faltering.
Nearly all of Gaza’s 2 million people live in areas controlled by Hamas, which seized control of the territory from President Mahmoud Abbas’ Palestinian Authority (PA) and his Fatah Movement in 2007.
Ghaith al-Omari, a senior fellow at the Washington Institute think-tank, said Hamas’ actions aimed to show Gazans and foreign powers alike that it cannot be bypassed.
“The longer that the international community waits, the more entrenched Hamas becomes,” Omari said.
US STATE DEPARTMENT: HAMAS ‘WILL NOT GOVERN’
Asked for comment on Gazans’ accounts of Hamas levying fees on some goods, among other reported activities, a US State Department spokesperson said: “This is why Hamas cannot and will not govern in Gaza.”
A new Gaza government can be formed once the United Nations approves Trump’s plan, the spokesperson said, adding that progress has been made towards forming the multinational force.
The PA is pressing for a say in Gaza’s new government, though Israel rejects the idea of it running Gaza again. Fatah and Hamas are at odds over how the new governing body should be formed.
Munther al-Hayek, a Fatah spokesperson in Gaza, said Hamas actions “give a clear indication that Hamas wants to continue to govern.”
In the areas held by Israel, small Palestinian groups that oppose Hamas have a foothold, a lingering challenge to it.
Gazans continue to endure dire conditions, though more aid has entered since the ceasefire.
THEY ‘RECORD EVERYTHING’
A senior Gazan food importer said Hamas hadn’t returned to a full taxation policy, but they “see and record everything.”
They monitor everything that enters, with checkpoints along routes, and stop trucks and question drivers, he said, declining to be identified. Price manipulators are fined, which helps reduce some prices, but they are still much higher than before the war began and people complain they have no money.
Hamas’ Gaza government employed up to 50,000 people, including policemen, before the war. Thawabta said that thousands of them were killed, and those remaining were ready to continue working under a new administration.
Hamas authorities continued paying them salaries during the war, though it cut the highest, standardizing wages to 1,500 shekels ($470) a month, Hamas sources and economists familiar with the matter said. It is believed that Hamas drew on stockpiled cash to pay the wages, a diplomat said.
The Hamas government replaced four regional governors who were killed, sources close to Hamas said. A Hamas official said the group also replaced 11 members of its Gaza politburo who died.
Gaza City activist and commentator Mustafa Ibrahim said Hamas was exploiting delays in the Trump plan “to bolster its rule.” “Will it be allowed to continue doing so? I think it will continue until an alternative government is in place,” he said.