I was born at beginning of the sixties in a kibbutz in Israel - an interesting social model that had survival more in mind however than pleasure and sensual expression. The gastronomic repertoire was practical, limited and unimaginative. The lack of imagination grew and prospered, the individual was suppressed in every way: the same dwellings, the same clothes, the same children. As a contrast to this were the rural way of life, the variety of fruit trees and the overpowering smells of the tropical fruits, the pecan nuts and wild berries, the grapevines, lemons, grapefruit and tangerines.
In the world of gastronomy, the women were the pioneers, who prepared stewed fruit and jam on paraffin stoves and acquired small, forbidden ovens to bake cakes for family gatherings at weekends and on holidays. Only the women baked. Society was made up of Jews who had immigrated from Europe, America and North Africa. Each family preserved and looked after its traditions, adapting to the climate and the local conditions. Milk came fresh from the cowshed. It was stored in gigantic rustproof tanks and the women made butter and cream from the topmost layer, using simple domestic methods. In the course of time, the women exchanged their techniques and ingredients. A style of baking emerged which combined the German, French and Austrian culture with influences from Egypt, Morocco and Argentina.
Koriat cake factory follows these same principles and techniques. We use plain, fresh and taste-intensive ingredients that we employ generously, carefully and affectionately. Trusting our own intuition.