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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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The mysterious case of Barbra Streisand and the missing half-pound of Zabar’s sturgeon
The whole story of Barbra Streisand and the sturgeon began a few months ago on a Thursday when I was at my regular spot at the fish counter.
A very pleasant, attractive woman ordered a pound of Nova and, before Slim, my long sharp slicing knife, and I started our journey through the salmon, she said, “I’m buying this for Barbra Streisand.”
I was skeptical, so I asked her what her relationship was with Barbra. She told me her name was Christine and that she was Barbra’s editor and had edited Barbra’s autobiography. Well, that made me look up and take notice. She must be genuine, I thought, who would make up such a story?
As I sliced, I heard Barbra in my head singing “You’ll Never Walk Alone” and lost all track of time. I threw the lox I had sliced up on the scale with flair; one pound it was.
While I continued to work, an idea popped into my head. I spotted a succulent block of sturgeon in the showcase of fish and thought, “I’m going to cut as perfect a slice as I can, wrap it carefully in tissue paper and place it neatly in the Zabar’s wrapping on top of the pound of Nova.” I didn’t disclose what I was doing because I wanted it to be a lovely surprise — if she happened to like sturgeon, that is.
Two Thursdays later, when I arrived at work, I found a small square envelope sitting on my board face-up. It read “For Len.” Inside was a folded card on which was printed in raised gold letters “BARBRA STREISAND.”
I opened the card, looked inside and found a handwritten note: “Dear Len, What a lovely gift! Did you know how much I love sturgeon? Thank you. It was delicious!” She signed it “Barbra” in a nice, swirly signature.
That night at home, I just couldn’t get it out of my mind: I actually had a handwritten note from Barbra Streisand. How many people could say that? Now that I knew she liked sturgeon, I decided I would personally send her a pound as a gift. But then I stopped.
“You don’t know her,” I said to myself. “It would be inappropriate and silly. I went back and forth until I gave up, watched Yentl instead, then went to sleep.
That night, I had a dream.
Barbra was in Zabar’s, walking up and down the aisles, smiling, going through each department, carefully selecting items when, suddenly, she noticed that her shopping cart was full. At that moment, she found herself standing opposite me at the fish counter.
“Welcome to the heart of the store, Ms. Streisand,” I said.
She smiled, I smiled back. I invited her to step behind the counter so she could have a better, closer look at all the fish. Next thing I knew she was standing there beside me, asking about my slicing technique and, for that fleeting moment, I was the star — a master lox slicer.
“Look who’s here, guys,” I told my co-workers. “It’s Barbra Streisand paying us a short visit,” at which point Barbra and I began a duet — “People who need people are the luckiest people in the world.” I wanted so much to finish the song with her, but I woke up before I could.
In the morning, as I considered Barbra’s thank you note and our unfinished dream duet, I realized that she and I have a lot more in common than meets the eye.
We are both old. She is 83 and I am 95. We’re both Jewish. We both like sturgeon. But most of all we are both professional singers — my career started in 5th grade, at P.S. 180 in Brooklyn, when I was chosen to sing the lead in Walt Whitman’s “I Hear America Singing.” Then, in 6th grade, I played Nanki-Poo in The Mikado. And, when I was 12, I sang in the Oscar Julius Choir at Tempel Bethel in Borough Park. I also sang at Jewish weddings — 50 cents as part of a choir, $1 when I performed a solo.
Suddenly, I realized that maybe it wouldn’t be so inappropriate to send Barbra a half-pound of sturgeon as a belated 83rd birthday present. Except I didn’t have her address.
Enter Christine.
On another Thursday, as I was cleaning my knives, one of my co-workers tapped me on the shoulder and told me there was a woman looking for me. And there she was. Did Barbra want more Nova, I wondered, or some sturgeon?
She told me she had an appointment in the neighborhood and thought she’d stop in and say hello. I told her how I had considered sending Barbra a belated birthday gift, though I added that it would be just as easy for her to order some online.
Christine gave me her phone number, so later I texted her and asked if I could send Barbra the sturgeon. “Sure,” she texted back and gave me an address.
I got to work.
I selected the best-looking block of sturgeon in the display counter, sliced off half a pound and wrapped it up. Then I removed the dorsal fin from the most succulent whitefish in the showcase, wrapped it and placed it on top of the sturgeon. I walked over to the bakery and retrieved one of Zabar’s rugelach, wrapped it in foil and placed it alongside the dorsal fin. There was a paper plate on the shelf behind me. I took out my black marker and wrote “Happy Birthday” to Barbra and signed my name.
I finished the package and brought it up to Bernardo in the shipping department, and gave him instructions as to where and to whom it should be sent. I returned to the fish counter thinking a job well done. But — she never got the sturgeon
I set the wheels in motion with the appropriate department at Zabar’s to investigate “The case of the missing sturgeon.”
In the annals of crime, there are those cases that go down in the books as unsolved; so too in the world of undelivered smoked fish. This is one of those cases.
As for the replacement sturgeon I sent to Barbra, a recent call to Christine revealed somewhat anticlimactically, that Barbra did receive it, but due to some confusion, it was sliced and sent as a regular shipment with no indication that it came from me, her fellow singing professional. Perhaps she sent a perfunctory thank you note to Zabar’s, perhaps she wondered why she was getting another round of sturgeon, without explanation, so close to her birthday, or maybe, just maybe, she suspected it was from her new friend, Len.
Still, I’d like to think that I’ll have another opportunity to wish her a happy birthday. When her 84th comes around in a couple of months, I’ll be at the fish counter. And I’ll be ready.
The post The mysterious case of Barbra Streisand and the missing half-pound of Zabar’s sturgeon appeared first on The Forward.
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Nick Fuentes says his problem with Trump ‘is that he is not Hitler’
(JTA) — In the fall, a video of Nick Fuentes criticizing Donald Trump drew the praise of progressive ex-Congressman Jamaal Bowman.
“Finally getting it Nick,” Bowman commented, apparently recognizing some common ground between himself on the left and Fuentes, on the far right, who said in the video that Trump was “better than the Democrats for Israel, for the oil and gas industry, for Silicon Valley, for Wall Street,” but said he wasn’t “better for us.”
Now, Fuentes says there is actually no common ground between him and those on the left.
“My problem with Trump isn’t that he’s Hitler — my problem with Trump is that he is not Hitler,” Fuentes said during his streaming show on Tuesday, which focused mostly on the potential for an American attack on Iran.
He continued, “You have all these left-wing people saying, ‘Why do I agree with Nick Fuentes?’ It’s like, I’m criticizing Trump because there’s not enough deportations, there’s not enough ICE brutality, there’s not enough National Guard. Sort of a big difference!”
Fuentes, the streamer and avowed antisemite who has previously said Hitler was “very f–king cool,” has been gaining more traction as a voice on the right. His interview with Tucker Carlson in October plunged Republicans into an ongoing debate over antisemitism within their ranks, inflaming the divide between a pro-Israel wing of the party and an emerging, isolationist “America First” wing that’s against U.S. military assistance to Israel.
Once a pro-Trump MAGA Republican, Fuentes has become the leader of the “groyper” movement advocating for farther-right positions. The set of Fuentes’ show includes both a hat and a mug with the words “America First” on his desk.
In a New York Times interview, Trump recently weighed in on rising tensions within the Republican Party, saying Republican leaders should “absolutely” condemn figures who promote antisemitism, and that he does not approve of antisemites in the party.
“No, I don’t. I think we don’t need them. I think we don’t like them,” replied Trump when asked by a reporter whether there was room within the Republican coalition for antisemitic figures.
Asked if he would condemn Fuentes, Trump initially claimed that he didn’t know the antisemitic streamer, before acknowledging that he had had dinner with him alongside Kanye West in 2022.
“I had dinner with him, one time, where he came as a guest of Kanye West. I didn’t know who he was bringing,” Trump said. “He said, ‘Do you mind if I bring a friend?’ I said, ‘I don’t care.’ And it was Nick Fuentes? I don’t know Nick Fuentes.”
Trump flaunted his pro-Israel bona fides in the interview, mentioning the recent announcement that he was nominated for Israel’s top civilian honor and calling himself the “best president of the United States in the history of this country toward Israel.”
Fuentes, meanwhile, spent the bulk of his show on Tuesday speculating that Trump will order the U.S. to attack Iran, and concluded that “Israel is holding our hand walking us down the road toward an inevitable war.”
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Larry Ellison once renamed a superyacht because its name spelled backwards was ‘I’m a Nazi’
(JTA) — Larry Ellison, the Jewish founder of Oracle and a major pro-Israel donor, has recently been in the headlines for his media acquisition ventures with his son.
The new scrutiny on the family has surfaced a decades-old detail about Ellison: that he once rechristened a superyacht after realizing that its original name carried an antisemitic tinge.
In 1999, Ellison — then No. 23 on Forbes’ billionaires list, well on his way to his No. 4 ranking today — purchased a boat called Izanami.
Originally built for a Japanese businessman, the 191-foot superyacht was named for a Shinto deity. But Ellison soon realized what the name read backwards: “I’m a Nazi.”
“Izanami and Izanagi are the names of the two Shinto deities that gave birth to the Japanese islands, or so legend has it,” Ellison said in “Softwar,” a 2013 biography. “When the local newspapers started pointing out that Izanami was ‘I’m a Nazi’ spelled backward, I had the choice of explaining Shintoism to the reporters at the San Francisco Chronicle or changing the name of the boat.” He renamed the boat Ronin and later sold it.
The decades-old factoid resurfaced this week because of a New York Magazine profile of Ellison’s son, David Ellison, the chair and CEO of Paramount-Skydance Corporation.
Skydance Corporation, which David Ellison founded in 2006, completed an $8 billion merger last year with Paramount Global. Larry Ellison, meanwhile, joined an investor consortium that signed a deal to purchase TikTok, the social media juggernaut accused of spreading antisemitism. Together, father and son also staged a hostile bid to purchase Warner Bros. but were outmatched by Netflix.
After acquiring Paramount, David Ellison appointed The Free Press founder Bari Weiss as the editor-in-chief of CBS News, in an endorsement of Weiss’ contrarian and pro-Israel outlook that has been challenged as overly friendly to the Trump administration.
Larry Ellison, who was raised in a Reform Jewish home by his adoptive Jewish parents, has long been a donor to pro-Israel and Jewish causes, including to Friends of the Israel Defense Forces. In September, he briefly topped the Bloomberg Billionaires Index as the world’s richest man.
In December, Oracle struck a deal to provide cloud services for TikTok, with some advocates hoping for tougher safeguards against antisemitism on the social media platform
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