One day, Yinon Nishry left his job in sales and marketing and May Maor left her life as a lawyer to chase after their shared passion for baking. The catalyst for this shift was the Covid lockdown, bringing them together as neighbors in Haifa’s Bat Galim neighborhood. In late 2022, they launched Sunflour Bakery on Sderot Bat Galim in a beautifully restored building from 1923 that had been abandoned for years.

Sunflour’s pastries draw inspiration from childhood memories and local experiences, incorporating personal touches from Nishry, Maor, and their team. There’s a pastry with cauliflower salad inspired by Nishry’s mother’s salad and bourekas recalling a stop for a snack on the way to the military base.

Pastry, Photo: Noam Preisman

Community is key here. The olive oil is sourced from Tzipori’s olive groves, the coffee comes from the local Cafe 51 roaster, and the wall art features images of neighborhood life painted by local artist Itay Hayon. The bakery’s courtyard even hosts special events and fairs from time to time.
Ravit Danino exclaims: “From my very first visit to Sunflour, I felt a genuine excitement. It was clear that the place is fueled by passion rather than commercialism. The pastries, based on sourdough, wholemeal flour, and rye, undergo meticulous, slow leavening processes, and are prepared daily with a variety of fresh and diverse toppings. Personal favorites include the mortadella and pistachio focaccia, bread with brie and peach jam, and the exceptional granola made on-site.”