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The only vegan bakery in Tel Aviv is located in Jaffa, and it is especially worth a visit

Simona Weiler, worked as a confectioner until one day she decided she could no longer mess with butter or eggs, so she started her own small bakery in Jaffa, with wonderful tarts, yeast cakes and borax, and everything is strictly vegan

Tags

• Bakery

• vegan

• naturalism

• Pies

• yeast

• Boraxes

Leahy root

Sunday, October 10, 2021, 14:05 Updated: Monday, October 11, 2021, 10:12

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Simoncho's vegan dessert and pastry collection (Photo: Liel Sand)

The animal products market has only been evolving in recent years, and products that in life you never thought could be coexisted with bans like - no egg, no milk without butter and no meat - are finding their way to your supermarkets and table.

But there is one area where veganism is still lagging behind - the area of ​​desserts.

Fortunately, one confectioner decided 6 years ago that butter and eggs disgust her, and so she came to vegan baking and the opening of a small bakery - Simoncho, the only one in Tel Aviv (to the best of our knowledge) - which is pure veganism.

"After years of working as a freelance video editor, the field of baking has awakened something dormant in me," says Simona Weiler.

"I learned cooking and acquired a lot of knowledge and techniques, after which I started working in bakeries like Dalal, street patisserie, bakery 19 - non-vegan places. .

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A strictly vegan chocolate yeast cake (Photo: Liel Sand)

Difficulties to give up desserts

This feeling pushed Simona to work as an independent confectioner at various stalls, while searching for and creating butter substitutes.

"I wanted to develop a line of butter-free cakes, and as I scoured the internet and was exposed to activist movements, I switched to veganism and entered the field of completely vegan baking."

After years of selling a small line of products she also developed for cafes like Allegria and Michelangelo, she gained knowledge and experience, culminating in the development of a yeast dough that involves vegan butter that resembles texture, and also a little flavor to the real thing.

"Desserts and pastries are perhaps the hardest part to give up in the transition to veganism. But the important discovery for me in vegan cuisine, and perhaps especially in baking, is that you don't have to recreate but create new flavors, and that's a new genre."

After moving to Tel Aviv she rented a small place in Jaffa (and more during the Corona period) where she opened Simoncho, where in her small bakery she sells wholemeal and white cashmere borax filled with fermented creamy cashew cheese with provitas and herbs ("perhaps the healthiest borax you can find") ), In bakeries - yeast cakes made of dough with vegan butter, filled with chocolate, cinnamon, sour cream and chocolate cheesecake, tarts, quiches, croissants, gluten-free brownies and more.

Everything here is beautiful and delicious, and feels like the real thing - only more nutritious and healthy.

Morning pastries (Photo: Walla !, Lihi Shoresh)

Healthy with limited warranty

"Healthy in desserts is always a limited guarantee" she cools the enthusiasm. "It's less corrupt, but it's not as healthy as you think of sprouts. There's fat but healthier. It's like eating tahini and avocado." The butter base, for example, an ingredient that is used a lot here, is cold-pressed coconut oil, cashews, and olive oil. The common flour here is whole and white spelled, along with a line of non-gluten products - almond or rice flour and tapioca. The trend by the way, to try everything a little healthier, did not miss the sugar either. "White sugar does not enter the mouth," Simona clarifies.

And it's not just the ingredients that Simona uses that are more natural, healthy and appropriate for today's world.

"Vegan desserts used to consist of coconut, dates and almonds, but today the world has evolved and we are creating a new language of our own. We are looking to develop our flavors, our language. I feel like I am creating a language and not trying to mimic what is there. And most importantly of course it will be delicious." .

Later she plans to also serve a Saturday brunch here that will include the borax, cakes and pastries alongside special croissants and small salads.

Until then they work here with Walt and you can also make special orders for cakes and pastries.

(Photo: Liel Sand)

Simona's tips for the vegan baker

How to improve the texture of the cake?

"In order to work with coconut oil and get a good and airy texture for cakes in crusts and crispy doughs, you need to bring it to a cloudy texture, of soft foam. Only in this way do good things come out. How to do it? In summer when the oil is liquid, it is recommended to put it in the freezer." "In a winter, put it in the microwave and pulses for 30 seconds. Melt and mix until the hot liquid at the bottom melts the top, stirring until a cloudy texture is formed."

"Instead of eggs, use fruit puree - a ratio of 40 grams of fruit puree to one egg (this must be puree, if you grate apples it will not help because the pectin, which is the paste actually needs to be heated). Another possible substitute for egg is ground flax mixed with water."

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