Chef Yogev Yehros and baker Yaron Schneller.
(photo credit: Courtesy)
Bread Story in Tel Aviv is one of those places on busy Dizengoff Street that no
matter what time of day you walk past, it’s always full of people. Some
restaurants have that special quality that brings people back time and time
again. Bread Story is one such place.
The menu, which is based on a
concept found in New York, was put together by chef Yogev Yehros and traditional
baker Yaron Schneller.
“Yaron and I sat down together and planned this
menu, which is essentially based on Yaron’s breads and my trying not to mess
them up,” joked Yehros when my dining companion and I visited recently and sat
down with the two friends.
Schneller explained that as a baker, it was
not easy in the beginning.
“A meeting between a chef and a baker is
always a meeting of two poles,” he said. “Every meeting like that I prepare
myself not to lose my patience – chefs don’t understand bread, they understand
The two of them worked through their differences and created Bread
Story, which has been operating for six months. It offers a unique mix between a
coffee shop and a bakery. All the food served at the trendy establishment is
based on different types of breads, and many of the breads are made specifically
for the dish.
We started the meal by sharing a panzanella salad (NIS 38),
which included sage, olive oil, tomato, cucumber, red onion, durum bread
croutons, mozzarella and balsamic touches. While the ingredients usually work
well as a finely chopped salad, the chunkiness of this particular version worked
very well. The flavors were strong, and the croutons finished things off
For the main course I went for the caprese sandwich (NIS 34),
complete with soft mozzarella, basil, chopped cucumbers and tomatoes served
inside basil brioche bread. The brioche, which had the appearance of a
croissant, was delicious. The fact that it was infused with fresh basil made it
My friend went for the chicken sandwich (NIS 49), which
consisted of tandoori chicken, roasted cauliflower, pickled onion and coriander
served on fresh curry bread. Again, the bread stole the show. Running with the
theme that an ingredient from the filling be present in the bread, the bread was
indeed flavored with curry. The strong flavor worked well with all the other
fresh components that made up the filling.
As well as the above
sandwiches that include part of the filling inside the bread, at Bread Story
they also offer hamburgers for lunch, with one that has cheese inside the bun
and one that has ketchup already included. We didn't try either of these, but it
will be a good excuse to go back in order to do so.
For dessert we went
for the house specialty of bread and butter pudding (NIS 31). Even though it was
very rich and heavy, we didn’t have much trouble polishing it off.
those who aren’t worried about carbs or staying gluten-free, Bread Story is a
must. Yehros and Schneller’s unique take on popular breads and the innovative
way they use bread in every dish has to be tasted to be believed. We found the
bread to be so good, that we took home a loaf from their selection of fresh
breads on offer. It was a great excuse to carry on the experience at
home.The writer was a guest of the restaurant.Bread Story
88 Dizengoff St., Tel Aviv
Open Sunday to Friday 7 a.m. – 2
Saturday 8:30 a.m. – 2 a.m.