bake - November 2018 - 33

ANNA SORTUN

James Beard Award winner Anna Sortun

Middle Eastern spices and ﬂavors in a wide

of Sofra Bakery & Cafe in Cambridge,

array of bakery products and meals.

Massachusetts, has a passion for educating
bakers and chefs on how to capitalize on the

Sofra Bakery is the second location created

unique ﬂavors of Turkish and Lebanese ﬂat-

by the Oleana Restaurant Group. The bakery

breads, using Turkish yufka dough.

cafe was established in 2008 by Sortun,
together with business partner and executive

Yufka dough is made with ease, using all-

pastry chef Maura Kilpatrick. While traveling

purpose ﬂour, kosher salt, warm water and

in Turkey, still deciding on the name for the

two tablespoons of extra virgin olive oil. This

bakery, Sortun and Kilpatrick would ask

non-leavened dough is thinner than a tortilla,

locals what the word "sofra" meant to them.

heartier than phyllo dough and has substan-

In Turkish, sofra means a table prepared or

tial bite, but is very ﬂaky, Sortun explains. It is

set for eating a meal.

JOHN UNREIN

used to make ﬂatbreads, pastries and börek
(a baked or fried pie in Turkey). Sofra Bakery

"Middle Eastern ﬂatbread is used like

offers a savory börek with fresh cheese and

a sponge to absorb juices of chopped

nigella seed at its bakery cafe.

vegetables and roasted meats," she says.
"Non-yeasted doughs - yufka - are similar

In her 2016 book Soframiz: Vibrant Middle

to a stretchy tortilla. Yufka is the dough we

Eastern Recipes from Sofra Bakery and Café,

prepare at Sofra for all of our ﬂatbreads. We

Sortun shares 100 recipes that showcase

stuff the dough with vegetable or meat."

Our Bags

With Your
Branding

For a Better
Planet!

Lazio Bag Co. provides high quality,
sustainable paper bags to businesses
who want to elevate their brand and
reduce environmental impact.
find out more at laziobags.com

For Direct & Distributor Sales

847-841-4011 * info@laziobags.com

Available Now at
bakemag.com | NOV 2018 > 33

http://www.laziobags.com

bake - November 2018

Table of Contents for the Digital Edition of bake - November 2018

bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com