Any way you slice it

At Bread Story in Tel Aviv, flavor and innovation are sandwiched together in every dish.

By
July 10, 2013 13:14
3 minute read.
 Chef Yogev Yehros and baker Yaron Schneller

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.

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“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 food.”

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 perfectly.



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 very unique.

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.

For 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 
Not kosher 
88 Dizengoff St., Tel Aviv 
(03) 528-3888 
Open Sunday to Friday 7 a.m. – 2 a.m.
Saturday 8:30 a.m. – 2 a.m.


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