If you live in Smith Hall, you are in luck. Five steps to the left of 150 Tremont St. in Downtown Boston beholds Bakey, a new bakery owned by chef Uri Scheft, who has been in the business for 30 years.
Originally from Israel, Scheft moved to the U.S. and was brought up in a Jewish home, where baking was a big part of his family life.
He first developed his passion by watching his mother bake when he was a child, and explained how he always found himself looking around in her baking supplies. Now, he hopes to find his place in the Boston baking scene.
“We really liked the young atmosphere and innovation. It’s a beautiful city,” Scheft said.
When visitors enter the bakery, they are handed free samples of Scheft’s food. This can mean a sample of delicious cheese sticks, which are crispy, warm and hit the spot.
Suffolk University student Chloe Colby has purchased an almond babka all three times she has visited the bakery, and clearly was satisfied with her choice to return.
“Sometimes outside of the shop, or inside of the shop, they have samples, and those are always really good,” Colby said.
Bakey has an array of Jewish baked goods such as almond babka, chocolate babka, potato baratta, cinnamon babka and more.
Babka is a loaf-shaped bread that is prepared with yeast, then rolled out and spread with fillings such as chocolate, cinnamon and cheese. The dough is then braided together into one delicious loaf.
Scheft made sure to include an arrangement of both savory and sweet items on the menu.
Along with sandwiches, a simple yet popular scrambled egg sandwich on a fresh roll with a slice of cheese is also up for sale.
It’s difficult for Scheft to choose his favorite item on the menu, which he said was like asking what child is your favorite. But the almond and cinnamon babkas are one of the shop’s best-sellers, he said.
With 30 to 40 items on the menu, you can be sure to find something that tickles your fancy. The bakery also sells coffee and tea.
“I’m a coffee person, the whole thing here is to get a coffee to pair with a baked good, savory or sweet, or a small sandwich,” Scheft said.
Opening day on Sept. 14, went great for Bakey, although Scheft added that starting a new business can be extremely hard both mentally and physically.
Having experience from owning five other locations named Bakey bakery as well, in Israel, Scheft is no doubt a hard worker.
“We work 15 to 16 hours a day on our feet. I still consider it the peak of my life. You give it all, and bring strengths,” he said.
As for Suffolk students who may be looking for a job near campus, Bakey is hiring “all the time,” Scheft said. It can be difficult to find employees in Boston, he added, but the bakery hopes to extend its hours from 7 a.m. to 7 p.m.
“My life goal is to sleep and bake, sleep and bake,” Scheft said.
Next week, Bakey is extending its hours from 7 a.m. until 4 p.m Monday-Friday, and then 8 a.m. until 4 p.m Saturday and Sunday. So if you are looking for a delicious baked treat, or a new job, head on over to Bakey bakery on 151 Tremont St.
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