The Perfect Dessert (Rainbow)
I don't know if Racheli Ver Nir is speaking seriously now.
I think so, and I'm also asking just to be sure, but I only met her a few minutes before, so I can't really look her in the eye and know, and it was also clear from the beginning that at least half of the things she blurts out have to be filtered as slightly cynical and slightly disturbed humor of people who make food in Israel
And yet, to say such a thing?
This must be a joke.
Because Racheli Ver Nir is sitting in front of me at seven o'clock in the evening in her new place, a table strewn with desserts and doughs and bites that should have been just tastings and instead they were "How can people only taste this perfect thing?" and to close, and there is pink all around and family love and community-urban support, and she looks at all this, and says in a serious tone and with a serious look that she really wanted to "open for a quiet run".
Well, seriously?!
When everything works out.
Racheli Ver Nir's croissant
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"I fantasized about this place for years, and now I can say it's my home"
The completely new patisserie opened a few weeks ago in Jerusalem, a few steps from Mahane Yehuda Market, and from where "Mafiti", its legendary dessert stand, was previously located.
A quiet run, let's put it mildly, was not there.
Definately not.
"I am exhausted and fulfilled at the same time," she says with tired eyes and an energy that cannot be defined except as being renewed every few minutes, "I fantasized about this place for years, and now I can say that this is my home. I painted windows here and cleaned corners, my mother lives across the street and I feel That everything works out, or will work out."
When we meet, Ver Nir still "owes" the place some vases and a collection of framed photos that she couldn't get to.
Try to get to the arrangements and logistics of this with her strict baking regime, with the resolution of small details, and with the obsession to look at every plate and every box that comes out of the display case, to follow the customer in the part that is not as creepy as it sounds, and to make sure that it tastes good.
"I have no life," she admits while hugging her two children, who came here because it was probably their only way to see their mother that evening, "to work in this you have to be crazy."
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To the full article
Taste what I went through.
At Racheli Ver Nir's pastry shop (Photo: Walla! System, Yaniv Granot)
A pink dream come true.
At Racheli Ver Nir's pastry shop (Photo: Walla! System, Yaniv Granot)
You may have decided a long time ago to filter out everything that sounds like a reality audition.
It could be that audition-reality has made us forget what is real
Ver Nir's inspiring personal story was heavily flooded during the filming of "The Perfect Dessert", but only in front of her can one really be impressed by his (and her) pulsating lines, and to know that sometimes reality is only the public, more important and more significant, display of reality.
She has lived alone and cooked alone since the age of 15, and all she was interested in now was to bring that life out, and let customers "taste the experiences I've had, the cooking and the kitchen and the things I've learned to make over the years."
She says it slowly, 50 km/h less than her usual speaking rate. Then she pauses a bit, lets the words sink in, and replaces her head with the pink dream that comes in their place. You may have decided a long time ago to filter out everything that sounds like a reality audition. It may be Audition-reality has made us forget what is real.
"What's inside is important."
Racheli Ver Nir (Photo: Dror Biton)
Ver Nir's menu reflects this entire journey, in a way that is sophisticated and not sophisticated, and above all, so delicious that you don't mind walking through it again and again.
The display case is small, very modest and not excessive in size or collections, but everything that comes out of it emphasizes again what perhaps needs to be emphasized again - at the end there is a knife that cuts crispy dough and things baked together with it, and you pick up crumbs with your fingers and hope no one is looking, then pick up crumbs that have not yet been collected, and you no longer care who is looking and where.
Mythologies that exist, mythologies that will be.
At Racheli Ver Nir's pastry shop (Photo: Walla! System, Yaniv Granot)
Insanities change, so order everything.
At Racheli Ver Nir's pastry shop (Photo: Walla! System, Yaniv Granot)
In practice, this means several savory pastries, based on the same croissant-buttery-crispy-brown dough, and topped with a "Jerusalem mix" with cauliflower and caramelized onions, for example, or a sabih with soft "Bukhari eggplant", green herbs and garlic, hard-soft egg and creamy tahini .
There's also a croissant sandwich with a "scraped cloud" and a puff pastry that combines creamed cabbage with mascarpone and honey-lemongrass seasoning, or a Caesar salad that does more than your usual Caesar, with croissant dough croutons that caramelize a little more, and confit tomatoes that also, what do you know, landed on top Only after Kirmol.
Things cooked at home.
In the pastry shop of Rahli Ver Nir
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There are mythologies, you understand when the teeth still haven't finished the bite, that got their status rightfully
Ver Nir's dessert menu is a sweet reflection of all the goodness described above, and is based in part on that croissant dough, surely the tastiest thing ever to receive a transport license.
The craziness changes, but you will often find here "pistachio-roses" (rose mousse, caramelized pistachio cream, slightly salted pumpkin seed praline, caramel crust and almond-butter dough), "basils" (mascarpone-vanilla mousse, lime-caramel-basil cream , butter cake, caramel crust and lime zest), "Chocolago" (milk and coffee chocolate toffee, roasted and caramelized coconut cream, butter cake, milk chocolate disc, salted nut coffee) and "Mascarpets" (red fruit cream, lychee and mint, cake butter, mascarpone mousse, raspberry and strawberry crust, cherry glaceau).
The croissant sandwiches that spread the gospel of Ver Nir a few years ago are also here - no one would give them up - in the "Chococos" version (milk chocolate toffees and salted nuts, caramel crust and roasted pistachios), pistachio-caramel, mascarpone-red fruits and Jerusalem mythology A real one, in the form of the croissant sandwich into which a crunchy chocolate rectangle is inserted on the outside and creamy on the inside.
There are mythologies, you understand when the teeth have not yet finished biting, that have deservedly received their status.
Showcase duty.
The "sandwich" by Racheli Ver Nir (Photo: Walla! System, Yaniv Granot)
The combinations and flavors, the complexities and layers - at least six, although in some cases the business was liquidated long before I pulled out a calculator and started counting - are the perfect analogy to describe Ver Nir herself.
Her food motto - "The outside doesn't mean anything about the inside, what matters is the taste left at the end" - will do everything else, and if closure is needed, she will ask for a broom, and scoop up unruly crumbs left under the table by customers who didn't know how to protect this treasure.
Then she'll put the broom aside, thank that she's "still excited," and get back to making the dream come true.
You know, because she will no longer have a quiet run.
Racheli Ver Nir's pastry shop, 103 Jaffa St., Jerusalem
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Mahane Yehuda Market
Jerusalem
croissant