Yum! A boxful of assorted Michaeli pastries.
Michaeli Bakery: Sweetness on the inside
BY GABE HERMAN
A great new bakery just opened
on the Lower East Side, but it
can easily be missed if you’re
not looking for it.
Michaeli Bakery opened May 9 at
115A Division St., between Orchard
and Ludlow Sts., one block from the
East Broadway F train stop. The place’s
small, unmarked storefront is modest
and doesn’t do justice to the tasty treats
being baked inside.
The bakery comes courtesy of Adir
Michaeli, who has years of pastry chef
experience in his native Israel and New
York City. He led the pastry department
at Lehamim Bakery in Tel Aviv, before
moving to New York in 2013 to lead the
opening team of Breads Bakery, at 18
E. 16th St., near Union Square.
The chocolate rugelach at Michaeli
Bakery is rich and moist, and the potato
burekas — a dough pastry — are
also delicious. There are other savory
varieties of bureka all for $2 or $3.
Other pastries include cinnamon roll,
vanilla raisin Danish, chocolate and almond
croissants, and mini kugelhopf,
a yeasted cake similar to brioche or
Bundt cake. The pastries range from
$2 to $5.
There are cookies, including shortbread,
tahini, and Linzer crumble
cookies. And there are cakes and pies,
like babka, log cakes, Israeli cheesecake
and meringue roulade. Challah breads
are available on Fridays.
The shop has a small interior with a
counter and seating area with six chairs
near the window. The back of the store
is the baking area, and further proof of
how fresh all the goods are.
During this reporter’s visit on the
bakery’s second day, an employee said
that business had been very good so
far. They had even sold out of their vegan
donuts for the day. The unassuming
storefront doesn’t seem to be keeping
away people eager to try the new treats
in the neighborhood.
Michaeli Bakery is open daily 7 a.m.
to 7 p.m. For more information, visit
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Schneps Media TVG May 30, 2019 17