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Change Location Continue. A Return Member? Continue Continue. Get priority slots with bbstar membership. Know More. They even offer a special 70 Calorie Pita for those of us who are looking to watch their weight! Website - Facebook. About: Living in his home country of Lebanon, Maroun Ellakis began to work in kitchens at age fourteen. Ellakis has since expanded his business further and he now accepts online orders nation-wide, with support for several international destinations, too! Their pita bread is more traditional, being made without preservatives or added flavors.
Website - Facebook - Twitter. Their prepackaged products can be purchased by the case on their website. They pride themselves on preparing their bread and deli selection the old fashioned way, with much of their food being made from scratch.
Established: by George Cherabie. He made the bread in small batches by hand and baked them in an intensely heated oven to make his ethnic bread. Each corner in the industrial city of Lawrence had many different ethnic shops- from butchers, to small markets, to restaurants, bakeries, shoe cobblers and clubs. With the Lebanese bread, he also made zaatar a thyme, sumac and sesame bread. During the Great Depression, he would deliver bread to poor families who had little money to keep families fed.
He expected no money from those who could not pay and through it all he gained much respect in the community. When he passed, he left the bakery to his nephew George Cherabie since he had no children.
George also emigrated from Lebanon to take over. They were also the first to start delivery routes to stores where Lebanese bread became more popular.
They also added meat and spinach pies to sell as well as other fresh Mediterranean goodies. By this time, restaurants, sub shops, and pizza stands began implementing the bread and making nutrition wraps. When George and his wife wanted to retire their son-in-law, Emile Maroun, and his daughter Georgette took over. They wanted to expand the bakery to include imported groceries, olive, cheese, grains, nuts, seeds, and more baked products. In that time they started producing home made pita chips, prepared Lebanese food and pastries.
Their children George, Emile Jr. They grew up helping after school — from packing bread, waiting on customers, stocking shelves, and cleaning. They all went on to college, received degrees, but still had their roots in the business.
Online shopping is also available and a new section of fresh baked European pastries in now available. At the present time, George, Emile Jr. About: Having been born in America, the late Salim Yamin would spend much of his youth in Lebanon, with his future wife Georgette, before moving back to America to start his business.
Beloved for their meat pies, tabouli, and leban. Here's a fun video to watch on how pita bread is made. It's hard to believe that the bread puffs up and actually separates through the baking process! Modern day, commercial pita bread is produced similarly to other commercial breads. Large industrial mixers are used, which allow for closely controlled humidity and temperature during the dough making process. The dough is then left to sit and develop, much like any yeast dough, before being made into evenly sized balls.
The dough balls are fed through a sheeting machine, which flattens them out into uniform, round shapes, which are typically allowed to sit and rise once more. The baking process is done with industrial ovens, which can reach temperatures in excess of 1, degrees.
The rapid application of heat helps to evaporate remaining moisture in the dough as it rises, resulting in puffed up loaves of pita with nicely formed inner pockets. The steam left over from the rapid-baking finds its way out through natural holes in the seal of the pocket and as the bread cools it flattens out into the familiar pita shape.
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