It was 10:30 a.m. and the shelves at Jerusalem artisanal bakery Lehem Shel Tomer, or Tomer’s Bread, were emptying quickly.
There were four people milling around the in the Arnona neighborhood’s small branch of the bakery/cafe, choosing fresh breads and items from a table loaded with vegetable quiches as well as prepared paper bags of rugelach, croissants and other breakfast pastries.
Full Story (The Times of Israel)
