michal michaeli shared their story and experiences with us recently and you can find our conversation below.
Hi michal, thank you so much for joining us today. We’re thrilled to learn more about your journey, values and what you are currently working on. Let’s start with an ice breaker: What is a normal day like for you right now?
My days start at night
I start my shift every night at 11pm
First i start mixing all the doughs that need the longest time to proof.
while my doughs are mixing i start proofing all the pastries i need to bake, make the the cookies and scones.
Once my doughs are ready i start shaping or folding (pastries i shape and proof, sourdough bread i fold and shape into baskets to proof in the refrigerator for 18-20 hours, )
After everything is baked and cooled i finish with creams, decorations etc., pack and deliver (wholesale costumers)
The privet customer orders are finished and packed about 1-2 hours before their designated hour of pick up,
When working in a bakery/kitchen, especially at night shift timing is crucial. its like a race against the clock, you need the work to be fluent and impeccable. You have a deadline and everything needs to be done and finished at its best.
Can you briefly introduce yourself and share what makes you or your brand unique?
i own an online bakery.
Sine i don’t have a front store yet and i operate from a prep kitchen. the way it operates is that i bake everything to order.
You can place your order through the website, choose a date and time (up to a day before) and it will be baked and ready especially for you to pickup,
My aim is that your experience with us will improve every time. That your taste buds will be surprised and dance of joy, that your soul will smile and that you’ll feel loved with every bite.
i am passionate about what i do, i love to create and find new flavors, play with textures and most of all i love to feed people.
its the way i grew up,
Matok bakery is my way to weave my childhood, my roots, with whom i evolved to be through my culinary journey in the world.
Appreciate your sharing that. Let’s talk about your life, growing up and some of topics and learnings around that. Who taught you the most about work?
My chef in israel, chef roy soffer
I can say he’s my mentor, the one who opened my eyes and widen my horizons. He introduced me to a whole new world of flavors, techniques and to a way of thinking.
Chef soffer pushed me to think beyond, to understand that nothing is impossible and to try every idea i have.
He has an enormous knowledge and has taught me the importance of understanding the components and how each works in order to create the best dessert or dish i can.
Was there ever a time you almost gave up?
There are always moments that you feel bitten down, tired, not good enough, not talented enough. At these moments i feel like giving up but then i understand that this is who i am and i don’t see myself doing anything else and no way im giving up
Sure, so let’s go deeper into your values and how you think. Is the public version of you the real you?
Yes it is
I’m very bad in putting masks, for better or worse
My face and body language will always be true to what i really think or feal
Okay, we’ve made it essentially to the end. One last question before you go. Are you tap dancing to work? Have you been that level of excited at any point in your career? If so, please tell us about those days.
I wake up smiling that I’m able to do what i love
I dream about new flavors, about trying new techniques or new products, It fills me with joy.
The day i wont feel that way will be my last day doing bakery and desserts
I feel that my energy goes from my inside to everything i make so if i come to a point where im not happy doing it i wont do it anymore
Contact Info:
- Website: https://matokbakery.com
- Instagram: https://www.instagram.com/michal.matokbakery
Image Credits
yossi michaeli
