The Asael Bakery is named after Asael, who was born in Yodfat and started baking bread in 2010 after deciding to become self-employed. His work process brings him face to face with a world rich in content, to which he is drawn with tremendous devotion and care.
The awareness for healthy food is extremely developed among locals and Asael always knew that if he wants to find his place in the culinary scene, his products will have to match the identity of the village and the idea of healthy food.
Aiming to create a high quality, different and unique product, Asael did his research and learned that the best option for him would be to bake French and Italian style sourdough bread, handmade according to traditional techniques. For over two years, he studied under the finest teachers and bakers, experimenting with different types of flour, some successful and others not, until he felt he had a marketable product worth selling.
The difference between local production inspired by the village and industrial production creates a personal bond between baker and customer.
Not compromising on the quality of flour and using the correct process that combines "listening" to the dough, are what create the unique nature and flavor of his breads and pastries.