Busy week, isn’t it?
Holiday party on Wednesday. Family coming in on Thursday. Festivus potluck on Friday.
What we’re getting at: it’s holiday crunch time. And you’re going to want to be the kind of person who’s prepared for any festive gatherings that happen to cross your path.
Now seems like as good a time as any to let you in on a little secret...
It’s called Taboon, a bright and welcoming new bakery that’s now open on 6th Street and filled with delicious carbohydrates for you and yours. Have a look around and a menu.
You’ll smell it well before you arrive. Fresh, yeasty bread. Buttery pastry. A fantastic, herbaceous smell you’ll quickly place as za’atar.
That last smell hails from Israel, as do the three friends who are behind this place, which is named for a traditional Middle Eastern clay oven. There’s one sitting proudly behind the display case bursting with breads and pastries and pitas.
Start by eating something immediately. That oven is constantly working, meaning everything you see is still warm. Perhaps a sambusak, a savory pastry pocket filled with things like feta and olives.
Perhaps one of their rotating items like a box of sufganiyah (basically jelly-filled donuts) or a shareable-size loaf of fresh, airy challah.
Mmm, air.
Holiday party on Wednesday. Family coming in on Thursday. Festivus potluck on Friday.
What we’re getting at: it’s holiday crunch time. And you’re going to want to be the kind of person who’s prepared for any festive gatherings that happen to cross your path.
Now seems like as good a time as any to let you in on a little secret...
It’s called Taboon, a bright and welcoming new bakery that’s now open on 6th Street and filled with delicious carbohydrates for you and yours. Have a look around and a menu.
You’ll smell it well before you arrive. Fresh, yeasty bread. Buttery pastry. A fantastic, herbaceous smell you’ll quickly place as za’atar.
That last smell hails from Israel, as do the three friends who are behind this place, which is named for a traditional Middle Eastern clay oven. There’s one sitting proudly behind the display case bursting with breads and pastries and pitas.
Start by eating something immediately. That oven is constantly working, meaning everything you see is still warm. Perhaps a sambusak, a savory pastry pocket filled with things like feta and olives.
Perhaps one of their rotating items like a box of sufganiyah (basically jelly-filled donuts) or a shareable-size loaf of fresh, airy challah.
Mmm, air.
