“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… [Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.” — MFK Fisher, one of the preeminent American food writers
Bread is my favorite food. If you asked me if I was stranded on an island and could only have one food, it would be a good loaf of bread. That is why I am so excited to speak with three of the four owners of Liv Bread, Yaniv and Elana Livneh and Bary Yogev. Yaniv and Elana run the day to day operations and Bary handles all the baking. The fourth co-owener is Rogev Livneh, Yaniv’s brother.
Liv Bread is located in Millburn, NJ a suburb outside New York City. Not only are their breads amazing, but they make fantastic coffee, sandwiches and pastries. Since opening less than two years ago, the bakery cafe has turned into a community hub where friends get together to break bread in a cafe resembling what you would find in a small neighborhood in Paris, Rome or Barcelona.
From the minute you walk in the door you feel welcome. Every employee is friendly. The baristas all know me and my taste in muic. They start making my latte as soon as I walk in the door and sometimes scribble Grateful Dead images on my cup.
The breads at Liv Bread are made with natural sourdoughs that rely on a slow fermentation process that allows the bread to develop in ways you can’t find with store-bought or mass-produced bread.
Just like all restaurants and cafes, Liv Bread got hit hard with restrictions since the cornanavirus forced the shutdown of businesses across the country. But Bary, Elana and Yaniv are resilient and turned what was a very bad situation into a thriving business during these challenging times. They had to learn as they went, readjusting their ordering system, and now they are selling over 400 challahs every weekend and will start nationwide delivery starting this week! (May 25, 2020). If you do not live in NJ, then I highly recommend ordering a chocolate babka!
Please note that each owner was in a different location, Bary has been stuck in Israel since the lockdown, Yaniv was still working in the bakery, and Elana was at her home where she had connectivity issues. At the end it is a bit hard to hear Elana but these are challenging times and you can get the gist of what she is saying.
One final note, I would like to thank Johanna Ginsburg from the New Jersey Jewish News for the photo on my website of the Elana, Yaniv, Rogev and Bary and Robin Chase of Robin & Sue Photography for the amazing photos of the tasty treats from the bakery.
After my interview, stay to listen to the book to plate segment where I discuss my new favotie chef, Joshua Weissman.
Links to FarmLink’s website, social media and other things mentioned in the segment,
Bary Yogev’s YouTube Channel
Book to Plate Segment
Joshua Weissman’s YouTube Channel
Joshua Weissman’s blog Slim Palate: https://slimpalate.com
This episode was hosted by Melissa Goldberg
Special thanks to my Program Director and Producer Shea Gunther
You can learn more about me at www.eatwelltraveloften.net
YouTube: Eat Well, Travel Often Channel