Ortal Ben Simon began her journey as a pastry chef by baking in her home. And, in 2017, she and her partner Rotem Ben Simon decided to pursue their dream of opening a bakery. They poured all their savings into a patisserie called Blanco (Spanish for white) that reflects their commitment to minimalism, simplicity, and precision. They opened Blanco in Eilat’s old industrial area, a challenging and unconventional choice. Despite the hardships of building a business in the desert, the Ben Simons walk this path with unwavering love, sharing the same kitchen every day.

Photo by: Noam Preisman

“Fortunately, Ortal and Rotem are true believers,” says local chef Lior Raphael. “A French patisserie may not seem to speak the language of the desert, but what the Ben Simon couple are doing in a city like Eilat is, in my opinion, pioneering. Without deep pockets or the financial backing of investors, through relentless daily effort and an unwavering commitment to quality, they deliver classic, meticulously crafted desserts in a place where such endeavors are nearly impossible. The location isn’t trendy, and Eilat is far from Paris. Here, there’s no local cuisine tied to the land — nothing is grown in the area. Instead, locality is reflected in the human mosaic, in the connection between the place and its people.”

 He adds: “I find myself there in the heart of summer, sitting on a stool outside their little shop, drinking coffee and eating a pistachio macaron in front of the dusty garage.”