A fifth generation baker, Hagay Ben Yehuda started his baking journey by making sourdough in a small bakery in his home on Kibbutz Einat. Fueled by passion, a self-driven learning spirit, and boundless optimism, Ben Yehuda not only bakes, but also works to revive ancient local wheat varieties through collaborations with fellow farmers. And to ensure the purity and freshness of the flour, he grinds all the flour with millstones in his bakery space. In his new Tel Aviv bakery, he sells his loaves along with a few other products like olive oil and cheeses, which are sourced directly from small, local producers.

Bread Loaves at Hagay Bread. Photo by: Noam Preisman

“Hagay is a man who transforms ideology and romance into reality, persistently pursuing continuous learning, development, and growth with humility and generosity,” notes Michal Waxman. “Above all, the products speak for themselves here — from country bread and einkorn flour bread to rye bread with seeds, irresistible brioche with a citrus aroma, and the most delectable biscotti cookies, all of which are a constant present in my life,”