Elhanan Bread Culture, a chef-run bakery located in a lush green, blooming area at the entrance to Kibbutz Mishmarot, between Pardes Hanna and Caesarea, is a total Israeli gem.
As a boutique bakery that emphasizes traditional manual work processes and the use of local and selected raw materials, Chef Shmueli has gone back to the first resources and original modes and techniques of traditional baking. He has taken great care, time, and research to discover the traditional process of natural sourdough - a mixture consisting solely of flour and water, with the remnants of wild yeast found in wheat naturally fermenting the mixture. With this new understanding, he is recultivating familiar pastries that disappeared from the world in their original versions and can mostly only be seen today in small and old family bakeries across Europe.
© Afik Gabay
Among the delicious baked goods at Ehhanan:
Crispy croissant - a classic French croissant made from natural sourdough. (NIS 18)
Challah Bread - the familiarity of challah, with a wild twist. Prepared without yeast, and baked in a stone oven. (NIS 25)
Pretzels - In its traditional version. Made from 100% Sourdough and gets a result reminiscent of a local pretzel. (NIS 17)
At the entrance to Kibbutz Mishmarot, 04-8838200
Opening hours: Sunday-Thursday: 07:00-20:00, Friday: 07:00-15:00
