Gone are the days when an authentic croissant could only be found in Tel Aviv. From Mattarello in the north of the Golan Heights to Alimi in Eilat, from mango and coconut mousse to brioches that are not inferior to any bakery in Paris. Israeli pastry chefs no longer concentrate only in central Israel.
Israel's top:
Today, along and across the periphery, you can find equal bakeries and patisseries with full display cases that spread the aroma of butter far and wide. These culinary gems are not just a stop on the way but quite an exact and preferred destination to reach, to savor the perfect combination of breathtaking landscapes and carbs. Forget for a moment the hustle and bustle of everyday life and enjoy a fine coffee alongside a Canelé de Bordeaux or a French Chausson.
Many dozens of elite patisseries operate today in cities, Kibbutz and villages in Israel; therefore it was not easy for us to choose among them the recommended and special ones. Many good ones remained in our hearts and stomachs. Here are some wonderful patisseries from the periphery, that are worth every calorie.
Mattarello / Kibbutz Ein Zivan
Delicious to know: a popular destination for carbohydrate lovers, and a good reason to head up north to the Golan Heights. Very recently, the place underwent a renovation and expansion, when apart from the bakery, it now also functions as a café with a menu of dishes based on local and seasonal ingredients, such as truffle mushrooms from the Golan.
With the help of the pastry chef: Adi Peretz, 37, a member of Kibbutz Ein Zivan, married and the father of two, a former photographer who decided to replace his lens with a rolling pin (Mattarello, in Italian); about four years ago he opened a small bakery in the kibbutz, with the aim of serving mainly the residents of the area. What he didn't know, was that this small bakery would become an attraction especially visited by people from all over Israel, from near and especially far, to taste his delicious and beautiful pastries, probably the best in our region. And the long queue outside the bakery doors every weekend will testify to that.
"My turning point came after a year in which I followed a paleo diet, carbohydrate-free, when I suddenly had the urge for bread," says Peretz. "At that time I was living in Yesud HaMa'ala, so I went to a nearby bakery, in Kibbutz Hulata, named Shalom Alechem, I bought a loaf and couldn't stop since then. Later I started baking alone at home, and then from bread I moved on to cakes. At the same time, after intensive work as a wedding photographer, I decided to change direction in life, and I opened a bakery."
Periphery empire: "In general, there are numerous difficulties in operating a business in the Golan. Many suppliers don't want to come here. Also, the residents don't always approve of all the vehicles that suddenly enter the kibbutz. On the other hand, it brings traffic to the neighboring businesses."
Specials: Croissant Bruschetta with avocado and wasabi-pesto, pastry with crème fraîche and black caviar, mushroom croissant sandwich with truffles, Burrekas with wild leaf stew. In the beautiful pastry display case, there are classic croissants alongside surprising ones such as a triangle croissant with dulce cream, toffee brioche, a zebra croissant with chocolate cream and tonka, or a pastry with custard (crème pâtissière) and red pepper.
Specialty of the house: "Butter croissant. I enjoy making it the most, watching it come out of the oven."
Don't miss out: the croissant sandwiches, "undoubtedly our bestsellers, Camembert croissant and onion jam, and scrambled eggs-parmesan croissant."
Hot recommendation: if you are planning a visit on the weekend, arrive early. Very early.
Days and hours: Monday-Saturday 08:00-13:00 (or while stocks last)
Waze: Mattarello, Kibbutz Ein Zivan
Couronne Patisserie / Kibbutz Lohamei HaGeta'ot
Delicious to know: the Western Galilee has quietly become a small patisserie powerhouse. Among the first of the trend is Couronne Patisserie, which opened in 2018 in Kibbutz Evron, while after several changes, and due to COVID, moved to its new residence in Kibbutz Lohamei HaGeta'ot, in a complex that was previously used as the dining room. The place, which underwent a thorough renovation, was converted into a modernly designed space, with many sitting tables alongside a large lawn where you can spread a picnic blanket and enjoy the delicious pastries under the sun.
With the help of the pastry chef: Atar Cohen Turnois, 32, married and mother of two, a resident of the area who trained in Paris with chef Christophe Michalak.
Periphery empire: "We set off in Kibbutz Evron, where I live, but circumstances forced us to move," says Cohen Tournois. "It was clear to me that I wanted a rural space, and what's better than the kibbutz where I was born and raised, Lohamei HaGeta'ot? The big advantage of the place is of course the huge, green and fun space. On the other hand - the distance from the center requires us to make more of an effort to bring in customers. We are not a spot on the way home, not located within reach, not a place to stop by. So, it pushes us to be the best we can, to justify coming all the way to us."
Sweets menu: even after countless visits to the place, it is hard to remain indifferent in front of the beautiful display case, which is loaded with sweet and salty pastries, croissants and impressive desserts, as well as surprising sandwiches.
Specials: Croissant Manchego and spices. A wonderful pastry in the shape of a flower in coffee and almond flavors, a pecan and vanilla tartlet and a giant macaron and raspberry dessert, so very Parisian style.
Specialty of the house: "If you ask me what I like the most, to make and eat, I'd say a butter croissant," says Cohen Tournois. "But our clientele like the crème pâtissier and salted caramel brioche and the lemon tart, our two bestsellers. They also like the croissant sandwiches."
Don't miss out: the Canelé de Bordeaux, a small and innocent-looking French pastry, which contains a kind of pudding inside under a crispy caramel outer layer. When it is well made, it is the food of the gods, and experts claim that one of the most successful versions of it is served here.
Days and hours: Sunday-Thursday 8:00-17:00, Friday 8:00-14:00
Waze: Couronne Patisserie, Kibbutz Lohamei HaGeta'ot
Leaven Patisserie / Pardes Hanna-Karkur
Delicious to know: on the white wall of Leaven, the relatively new bakery in the heart of Pardes Hanna-Karkur, above the coffee machine, hangs a large roll of brown paper, on which is written every morning exactly what came out of the oven - wonderful sourdough breads, focaccia, sandwiches and desserts, and of course - a variety of a wide range of delicious croissants and pastries. Along with the regulars and favorites, almost every day you will find surprising new desserts.
With the help of the pastry chef: Shalev Peretz, 29, competed in the third season of the "Chef Games". The young man who began his professional career as a cook in Tel Aviv, lived in Cyprus for the last few years, where he worked as a chef in one of the largest resorts on the island, and returned to Israel to focus on his true love - baking.
Periphery empire: Leaven was opened by Peretz in the heart of Pardes Hanna-Karkur, where he also lives with his fiancée. "It is a developing area, especially in the culinary aspect, with a growing population, and we wanted to bring here something new with high quality. In the big city, there are many like you, there's a lot of everything, and it's harder to stand out."
Specialty of the house: "There is no doubt that I mostly enjoy making croissants. There is nothing more satisfying than opening a croissant after the long process and seeing that it turned out just the way you wanted."
Don't miss out: the bakery is still taking its first steps, but it has already managed to create a buzz around one special pastry - Cornflakes Cruffin, which quickly became the most popular in the place. The cruffin is made of croissant dough in the form of a muffin filled with milk cream that is soaked with cornflakes for 48 hours, with cornflakes caramelized by honey and vanilla on top. Just as delicious as it sounds.
Another pastry worth paying attention to and taking a bite of is the pecan croissant, which is not on the regular menu. If you happen to arrive on the day it is placed on the counter - you win. Leaven's pecan croissant also excels thanks to the great dough, and mainly thanks to the incredibly rich and delicious pecan cream. It is a pastry to return to.
Keep in mind: that the number of seats is not large and it is very crowded on Fridays. Come early and be patient.
Days and hours: Sunday-Thursday 7:30-19:30, Friday 7:30-14:30
Waze: Ha'Moshav 33, Pardes Hanna-Karkur
Harim Bakery / Kibbutz Kiryat Anavim
Delicious to know: a few months ago, Harim Bakery joined the bustling culinary scene in the villages along Route 1 in the Jerusalem area. The new bakery-patisserie that belongs to the "Naya" group, which also includes a fine Deli, is located on the outskirts of the kibbutz, in an impressive and spacious space, with a rustic and warm design, and surrounded by a beautiful courtyard with many seating areas.
With the help of the pastry chef: Oren Hayo, 35, married and father of two, who was born, grew up and lives in Jerusalem and worked in some of the most prestigious hotels in Israel such as King David, Mamilla, and Herbert Samuel and served as a senior lecturer at the Danon Culinary School. "I was an athlete, until I enlisted in the army and served in the army's kitchen, where I was asked to work in the patisserie. At the age of 18, I rolled my first croissant and fell in love. After the military service, I worked at a high-tech company and at the same time studied cooking; there I made the decision that this is what I wanted to do in life."
Periphery empire: "Why open a place at Kiryat Anavim? Because the Jerusalem area is pastoral, with a mountainous and green landscape."
Sweets menu: it took a whole year for Hayo to design the place, and it is very evident. The impressive dessert display case has the looks of any elite patisserie in Paris. On the side you will also find different sandwiches served in either brioche, pretzel or croissant; there are some salads, and if you look in the refrigerator and on the shelves of the deli you will discover good cheeses, natural juices, spreads, wines and a variety of other fine products from Israeli boutique producers.
The specialty of the house: Oren's specialty is elite desserts without milk and without milk substitutes, and every Friday he serves several such options that will surely please those who are lactose intolerant (but not only).
Don't miss out: the unusual yuzu-mint tartlet. "It's our bestseller. It's not another lemon tart," declares Hayo, and rightly so. You have never tasted one like this. Also, the 100% pecan and hazelnut desserts, which consist of layers of pecans or hazelnuts in a variety of textures.
At the adjacent pastry counter, don't miss the lemon and poppy seed Chausson, citrus Flan, Banitsa, and leek and Béchamel pastry that left us speechless.
Opening hours: Sunday-Thursday 08:00-16:00, Friday 08:00-14:00, Saturday closed
Waze: Harim Bakery, Kibbutz Kiryat Anavim
Le Goûter Patisserie / Ashdod
Delicious to know: a beautiful bakery operating in a residential area in Ashdod.
With the help of the pastry chef: Orly Katz, 42, married and mother of ten-year-old twins, who decided about five years ago to leave her secure job at the bank and learn the basics of French pastry. For three years she made and sold cakes and desserts from home until she decided to jump into the deep water and opened her own place. "For a long time, I felt that I was not realizing myself in the bank and the creative side of me was not expressed," she says. "At the age of 36, within one year, I lost my parents, which made me follow my heart and fulfill my dream."
Periphery empire: "I was looking for a place that would meet my requirements, and most importantly that it would be close to where I live. I spent 16 years in traffic jams and that was enough for me. After a long search I found the place, where Chef Paul Levy's España restaurant operated for 40 years, and where I worked as a student."
Sweets menu: "God is in the details, from the raw materials to the way they are prepared. We even make the pastes of nut and praline on site." The quiet and tight-lipped Katz offers classic desserts such as Paris–Brest filled with pistachio praline cream and pistachio crumble, colorful macarons with a variety of fillings with soft and crunchy meringue cookies, Canelé de Bordeaux, puff pastry Chausson filled with apples, and a praline croissant that has already received countless compliments.
The crowd's favorite: "Pain Suisse - croissant pastry with vanilla pâtissier cream and chocolate chips, and a Gianduja croissant whose chocolate is made of hazelnut praline ground on-site with milk chocolate."
Specialty of the house: "I have a special weakness for the Canelé de Bordeaux. I brought its special copper molds from Paris; the filling is made two days before baking, and contains high-quality vanilla sticks and rum. The prolonged soaking is critical to receive the deep flavors. After two days, the filling is poured into the copper mold which is coated with beeswax, and it is baked at high temperature. The Canelé comes out of the mold with a crispy coating and honey aroma. The inside is creamy and mellow with an indescribable taste. I'm officially addicted to it."
Don't miss out: the pistachio cookie with chocolate and raspberry - it's a real addiction.
Opening hours: Sunday-Thursday 8:00-18:00, Friday 8:00-14:00
Waze: Abba Hillel Silver 11, Ashdod
Nichochot Haim / Netivot
Delicious to know: The patisserie, which opened ten years ago, was supposed to operate only two days a week. But in light of the demand and the large clientele, mostly outside Netivot, it was decided to open all week, and today you can visit the designed bakery every day except Saturday.
With the help of the pastry chef: Haim Dimri, 40, is one of Netivot's colorful characters. He does not rest for a moment, he constantly smiles and knows everyone, and above all is a pioneer, certainly in the southern region. Dimri entered the world of patisserie completely by accident, or as he says - "the profession chose me." After a long trip around the world, he decided to take a course at Tadmor culinary school, and at the end of it, he won first place in a competition held among the students. The prize was: a pastry course.
Periphery empire: At the age of 23, with a certificate in pastry studies, Dimri realized that this is what he wanted to do in life, so after an internship in Kyiv and France, where he also met his wife to be, he decided to leave Tel Aviv and return to Netivot where he was born. "It was my time to fulfill my dream."
Sweets menu: in the huge, colorful, and well-arranged display case, you will find, among other things, a pistachio cake with raspberry, a mango and coconut tartlet, mini cake of Saint Honoré, and puff pastries such as Sfogliatelle which has many golden layers.
Specials: handmade sourdough breads and challah on Fridays.
Don't miss out: the almond cream tart with crème brûlée, strawberry jam and mascarpone - which Dimri is particularly proud of.
Opening hours: Sunday-Thursday 7:00-20:00 (Thursday until 21:00), Friday 6:30-15:00
Waze: Hagafen 23, Netivot
Oryosss / Kibbutz Erez
Delicious to know: in the center of Kibbutz Erez in the Gaza border region, between green nature and sirens in case of missile attacks that disturb the peace, a colorful 'amusement park' of desserts has opened. Oryosss – a patisserie that seems to have been taken from a Parisian boulevard.
With the help of the pastry chef: Or Yosef, 34, is hard to miss. She is beautiful, she prepares desserts that put a huge smile on the face, and she also works with great passion. After reaching the finals of the TV show "The Perfect Dessert" and winning third place with a surprising and memorable dessert - a beet that looks like the real thing, filled with beet Coulis and cherry, pecan praline and peanut mousse - Yosef decided to open her own patisserie. "I have always loved food and during my military service I decided to study pastry professionally. I started at Dan Gourmet, the Israel Center for Culinary Studies, and then I took courses in pastry and went on to trainings with the leading chefs in the world."
Periphery empire: "Kibbutz Erez is one of the most beautiful places in Israel," Yosef explains why she chose the Kibbutz she came to for the first time as part of her military service. "It has a special charm. It was important to me that also the residents of Sderot could get up in the morning and eat a fresh butter croissant with their coffee. There is always anxiety, a fear that the place will be closed due to the security situation. Whenever there are security threats, it is quite noticeable and fewer people come."
Sweets menu: croissants in the form of ice cream, a raspberry croissant with intense taste and color, and bursting with raspberry cream, Cremeschnitte with tons of vanilla cream.
Specials: In addition to the desserts, you can also find breakfasts, Lahmacun baked in a clay oven with polenta and artichoke, Burrekas filled with fried eggplant and garlic Confit, and croissants filled with truffle mayonnaise and sauteed mushrooms; and the biggest hit: croissant with homemade Zhug (Yemeni hot sauce), garlic Confit, cream cheese, fresh tomatoes, and arugula. The inspiration: "I come from a half-Yemenite, half-Kurdish family; I brought these tastes to the pastry shop."
Specialty of the house: "Baked cheesecake, a recipe I got from my mother. A simple old-fashioned cake, but the most delicious there is."
Crowd favorite: Burrekas treats.
Don't miss out: the dessert for which Yosef got famous, thanks to a daring combination of flavors and has since become a local sensation - a beautiful red mushroom-like pastry with vanilla mousse, nougat, and salted caramel inside.
Opening hours: Monday-Saturday 9:00-14:00
Waze: Oryosss, Kibbutz Erez
Alimi / Eilat
Delicious to know: the smell of yeast in the air and the walls decorated with colorful flowers, which stand in complete contrast to the gray environment, immediately indicate that this is an unusual place. Another step inside and a gold mine is revealed - a display case filled with about 200 colorful desserts, along with sourdough breads and puff pastry, all handmade and all incredibly delicious.
With the help of the pastry chef: Avraham Alimi, 55, married and father of two, was born in Israel but moved to France as a child, where he grew up and was educated at the lap of local patisserie. At the age of 15, he started pastry studies and then moved on to training in France. When he returned to Israel, at the age of 21, he spent quite a bit of time in hotel kitchens and continued teaching pastry studies. He opened Alimi five and a half years ago. "This is the best decision I've ever made. I still love it and my love grows stronger every day," he says excitedly.
Periphery empire: "As I live in Eilat, I wanted to open a place close to home, in my city."
Sweets menu: Mille-feuilles, Savarin, roulades with a variety of fillings, strawberry tartlet with crispy dough, almond cream and diplomat cream, and a butter croissant that is just waiting for you to cut and discover the delicate webs of dough hidden inside. There is also a giant Rugelach filled with chocolate, a Cinnabon with a soft yeast dough and inside it trails of cinnamon and sugar.
Specials: puff pastry Burrekas filled with mozzarella and feta cheese with a golden crust dotted with white and black sesame seeds.
Don't miss out: Pain-au-Chocolat - a buttery puff pastry filled with chocolate. One of the best I've ever tasted.
Opening hours: Sunday-Thursday 8:00-18:00, Friday 8:00-16:00
Waze: HaOrgim 1, Eilat