Haven't you dreamed one day to quit a boring, if financially rewarding, career and embark on a real job, I mean a job where what you make with your hands is something real and healthy...This is a story about a new life found in making simple, real bread, and what a bread !
I heard about this story from Zeev who buys his bread from an unlikely location in town, a cramped appartment transformed into a state-of-the-Art bakery, on a quiet leafy street of a residential neighborood with no other shop in view. Neighbors as well as demanding Tel-Aviv restaurateurs and well-informed bread amateurs almost line up to get their hand on the precious loaves, and this all seemed to me a good story proving that real bread, like real wine, is an issue worldwide . Nina began to make artisanal bread in her appartment like many of us do here and there; it was first a routine which lasted several years until it got more serious and professional. In her former life, Nina (who was he then - this is an other extraodinary story inside this already-extraordinary bread story), had worked in many different fields from the artistic scene to the semi-conductor high-tech industry. One day her day job came to an end because the company closed down and she found herself with plenty of time to work on her bread project. The Lachmanina bakery was born.
But they make a whole lot of breads here (see the bread types), from many different types, the one thing in common being that they're additives free and made with surdough as opposed with the commercial bakeries where yeasts are used. On weekend, Dginat says, they also make brioche and beetroot bread. I think that you can see the brioches on this TimeOut Tel-Aviv article about Nina's bakery.
My first question was how did she discover this passion for bread : Nina has a sister who had been living in France for many years, today she's a blacksmith and lives part time in France and part time in Israel. Whatever, she was living in a village in the Gard region (the south of France) and she had got this recipe for bread with surdough that she used for home needs there. She taught Nina the thing when she came to Israel and she started to do a couple of loaves a week, in the kitchen. This lasted for years, without a particular project im mind other than making one's own bread casually.
Nina sees these imitation tries as a compliment but doesn't really feel threatened by them.
In a couple of months the bakery will move from its present cramped two-room appartment to a larger place 200 hundreds meters from here. They like the neighborhood with all this mix of individual houses and appartment buildings with trees and small gardens. The new place will give Nina and Gdanit some relief and growth possibility, even though they don't want to reach the size of an industry, even a small one.
Dganina Halevy’s blog
Some seven years ago, my husband - the father of our daughter (then aged four), came out of the shower one morning, having finally realized he’s a woman. It took her 24 hours to tell me, and ask me to stay together, because she loves me, she’s attracted to me, and knew better than ever why she’d had chosen me to marry her. I also knew why – she was attractive, smart, verbal, with a great sense of humour, and we’re from the same place - Kfar Shmaryahu. Unlike her, I wasn’t really surprised by the discovery, there’s been hints all along the way. And I loved. A year and a half earlier, the high-tech company where she was working closed down, and she decided to start baking bread, to avoid ever sitting in front of a computer again. Surprisingly, the bread was delicious. Food critic Gil Hovav, for instance, said our bread is the best in the country, and Time Out crowned us Tel Aviv’s best bakery. So, instead of having the most embarrassing father, our daughter got a dad with the coolest bakery in town, and I got a wife who drives me crazy just as much as ever, when she was still he, but is just as charming and attractive - maybe even more. She is now called Nina. I was always Dganit. Our bakery’s name is Lachmanina and together we are Dganina.
Go straight to the first marker for the Sauvignon and the work on the dough.