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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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IDF Soldier from Connecticut Killed in Southern Lebanon Combat
Sgt. Moshe Yitzhak Hacohen Katz. Photo: courtesy.
i24 News – The Israel Defense Forces announced on Sunday morning the death of Sgt. Moshe Yitzhak Hacohen Katz, 22, originally from New Haven, Connecticut, who was killed during combat operations in southern Lebanon on Saturday.
According to the military, Katz was killed in a rocket attack targeting Israeli forces operating during efforts to expand a security zone in southern Lebanon. The IDF said the strike occurred overnight between Friday and Saturday, during a large-scale barrage aimed at units deployed in the area.
An initial military investigation found that one rocket directly hit an infantry unit from the 890th Battalion of the Paratroopers Brigade, killing Katz instantly. Three additional soldiers were wounded and are listed in moderate condition.
The IDF said the announcement of Katz’s death was delayed to ensure that all family members, including those in the United States, were properly notified.
The army also said that recent attacks have largely focused on the four IDF divisions operating in Lebanon. In the past 24 hours alone, approximately 250 rockets were launched toward Israeli positions, with 23 crossing into Israeli territory, according to military figures.
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AI-Generated Antisemitic Rabbi Racks Up Millions of Followers with Questionable Financial Advice
i24 News – An AI-generated character known as Rabbi Goldman has attracted millions of followers online by combining old antisemitic tropes with digital-age conspiracy theories. The avatar, presented as a caricature of a New York rabbi, plays off stereotypes of Jewish power and wealth while dispensing unsolicited “financial advice” and conspiracy-laden commentary about global elites.
In his videos, Rabbi Goldman claims that Jews have “known every secret for thousands of years,” weaving age-old prejudice into modern misinformation. Among his assertions: that the moon landing was faked, the US government will soon exert total control over its citizens, and billionaires stage yacht sinkings for insurance fraud—all allegedly foreknown by “the Jews.”
Before being removed on Sunday night, his Instagram account had racked up over 1.5 million followers. Yet the same page remains active on Facebook, which shares an owner with Instagram, with roughly 180,000 followers and thousands of interactions per post. The comments reveal an audience that is genuinely engaged with, and emboldened by, his vitriolic rhetoric.
Rabbi Goldman’s videos follow a simple formula designed to thrive in algorithm-driven ecosystems. They begin with a cryptic slogan implying secret knowledge or hidden wealth — invoking Jews as the keepers of these secrets — to draw viewers in and extend watch time, thus being featured on more people’s feeds. What follows is a cascade of AI-generated, factually dubious monologues, all culminating in a pitch: he can show you how to acquire the same “Jewish wisdom.”
That pitch leads to his website, where a manual titled How to Make and Invest Money sells for $9, and he claims it has been purchased by over 4,000 people. The real product, however, carries a fuller title — How to Make and Invest Money Like the Jews. The 62-page PDF amounts to generic, AI-spun financial advice labeled as “the Jewish method,” occasionally interspersed with random references to the Talmud. Just like the videos, it references how Jews have managed to be successful for thousands of years but offers little backup as to how that can translate to a real-world scenario.
Most of it plays off the stereotype of Jews being financially astute. But some lines, such as “Jews do not day trade… We buy the market — the entire market — and we hold it indefinitely,” remove the mask entirely.
Whether we like it or not, antisemitism thrives online—and platforms’ recent loosening of content restrictions under the banner of “free speech” has only amplified it. Social media has become an ideal environment for grifters to blend prejudice with profit. And that is, to their credit, what the creators of Rabbi Goldman have done.
They have clearly borrowed from the “manosphere” playbook—a cluster of influencers promoting hyper-masculine, materialistic lifestyles infused with misogyny and antisemitism. Like Andrew Tate and similar figures, Rabbi Goldman appeals to disaffected young men who feel alienated by the economy and society in which they live, eager to locate a scapegoat.
In Goldman’s case, the scapegoats are the elites and billionaires. But the framing of the Jews alongside the elites has, by proxy, made them the scapegoat too. By merging coded hatred with generic Instagram-style self-help language, the character transforms antisemitism into a marketable aesthetic.
So essentially, the creator of Rabbi Goldman has found a niche in an emerging market, playing off of antisemitism to sell cheaply produced slop to teenagers. Which is both entrepreneurial and morally awful. But the issue is that social media has bred the ground for this by rewarding shock content and letting antisemitism often go untouched. Even when they deleted his Instagram account, dozens of copycats popped up, including an absurdly ironic German-language version that uses the likeness of British politician Jeremy Corbyn.
And this is what happens when social media companies are reactive rather than proactive. They were chasing shadows after the account became so big. Instead, they need to cut it out at its source, be tougher on antisemitism, and be more vigilant with AI content.
And for social media users, it is hard to tell what’s real and what isn’t anymore. Just try not to get financial advice from an AI rabbi who thinks the moon landing was fake.
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Pezeshkian Clashes with IRGC Over Iran’s War Strategy and Economy
Iranian President Masoud Pezeshkian attends the Shanghai Cooperation Organisation (SCO) Summit 2025, in Tianjin, China, September 1, 2025. Iran’s Presidential website/WANA (West Asia News Agency)/Handout via REUTERS
i24 News – Deep divisions have reportedly emerged within Iran’s leadership as the war enters its fifth week, with tensions growing between President Masoud Pezeshkian and senior figures in the Islamic Revolutionary Guard Corps, according to a report by Iran International.
The report by Iran International claims Pezeshkian has sharply criticized the military escalation strategy led by IRGC commanders, warning of severe economic consequences if the conflict continues.
He is said to have cautioned that without a ceasefire, Iran’s economy could “completely collapse within three weeks to a month.”
According to the same report, Pezeshkian has called for the restoration of executive and administrative authority to the civilian government, a demand reportedly rejected by IRGC leadership, including Ahmad Vahidi.
Vahidi is said to have pushed back, blaming the current crisis on the government’s failure to implement structural reforms prior to the war and recent protest movements.
Meanwhile, signs of economic strain are becoming increasingly visible across Iran. Reports from several major cities describe ATMs that are empty, out of service, or inaccessible, alongside repeated disruptions to online banking systems.
Public sector employees have also reported delays in salaries and benefits over the past three months.