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Aviela's confectionery pop-up: The prey of the fluffy pastries is also coming to the south

Plans for tomorrow?

Get in the car and drive to Ashdod following the smell of the cropped croissants and brioches involved, just do not linger too long, because you have exactly two hours and you are not sure you will have anything left.

Tags

• Confectionery

• Ashdod

• Bakery

• Pop up

• desserts

• croissant

Ronit Avidan-Sheinfeld

Sunday, 03 October 2021, 10:40 Updated: Thursday, 14 October 2021, 05:56

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Created at the request of followers.

Champions croissant with cornflakes cream (Photo: Shiran Cohen Shai)

The craze for opening bakeries and confectioneries that fills Tel Aviv and the center in recent times is spreading like the smells of hot pastries and is also reaching the south.

At the southernmost tip of Ashdod, on the 11th floor of a residential building with a view of the sea and the pristine sand dunes that the city has not yet covered in the buildings,

, better known from her Instagram account as @aviaelle, opened pop-up pastries and homemade desserts.

Every Friday for only two hours, there is a long line of people from all over the country at the entrance to her apartment.

They get the address from Madar through messages on their Instagram account and they find the door following the baking smells that fill the stairwell.

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To the full article

Isfahan croissant inspired by Fair Harama with almond cream, raspberry, lychee and rose water filling (Photo: Shiran Cohen Shai)

But let the title "Home Pop Up" not confuse you, this is an apartment with an open and wide kitchen, equipped with baking equipment that would not embarrass any professional confectioner.

Behind the long bar that serves as her work surface during the week, Maple slices every Friday the best pastries and muffins you can think of, made by the hand of a skilled pastry chef: flipped croissants with crazy fillings, carafe, Kevin Aman, stuffed brioches, yeast crunch cakes, cookies Huge chocolate chips with caramel and praline and a variety of cold desserts that Maple keeps in the huge refrigerator behind the bar.

Less than two hours until everything is gone.

Standing in line for Avia Adar's pastries (Photo: Shiran Cohen Shai)

We tasted a crazy croissant sneakers with almond cream, chocolate caramel and salted peanuts, a champion croissant with a surprising cornflakes cream and an Isfahan croissant inspired by the level fire with a filling of almond cream, raspberries, lychees and rose water.

Besides that we also won a divine bite from Paris Brest, with hazelnut cream and hazelnut praline.

Her father Adar conducts a workshop in the home confectionery kitchen (Photo: Shiran Cohen Shai)

Adar, 32, a former teacher, acquired her professional training in confectionery studies at Danon School, while she received the practical training in her work in the school's sought-after pop-up in the Tel Aviv port.

In Danon, she also met the confectioner Alexander Berman, the Israeli baking champion, who became a colleague and friend and together they planned to open a place in Tel Aviv.

Although Berman finally opened Alexander on Lillenblum Street and soon became a sensation, Adar, who understood the difficulty of daily trips to Tel Aviv and the endless hours outside the home as a mother of two, decided to change direction.

Instead of fighting the never-ending bureaucracy of opening a business and the endless traffic jams every day from Ashdod to Tel Aviv and back, she opened her pop-up in her hometown and actually from home.

Exotic Karpin.

Croissant dough in the shape of muffins, filled with mango cream (Photo: Shiran Cohen Shai)

Like many other amateur and professional cooks and confectioners who did this before in the Corona period, Adar understood the benefits of starting a home-based business and rented an apartment for her family, one that could accommodate her dream and meet the required standards.

This does not mean that there are no disadvantages, she notes - preparing the pastries and sweets for those two hours each week is spread over an entire week of work from morning to evening in the home kitchen during which she also conducts a baking workshop once a week.

She is also from home of course.

If you ask her little son, he dislikes his mother's new business that robs him of attention at almost any given moment.

Huge chocolate chip cookies with caramel and praline (Photo: Shiran Cohen Shai)

And yet the hard work pays off, because Adar's customers keep coming back and constantly joining new ones. Her connection to them is via Instagram, where she publishes the latest Story menu every Wednesday and also gets cubic ideas for new combinations and fillings for the pastries - like a croissant filled with cornflakes and a tiramisu croissant filled with coffee cream that came following requests from followers.

Adar's direct contact with customers is also part of the place's charm and when a girl, standing in line with her father asks her why there is no longer a pizza croissant, Adar replies that unfortunately he had less demand, but if they write to her, she promises to try it back next time.

So if you, too, feel like her father Adar will fulfill your sweet dreams in the form of puffed pastries and bound dough, get in the car and do not linger too long because he may no longer be left.

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