On the wall of Hagai Ben Yehuda’s bakery on a kibbutz near Petah Tikva hangs a black-and-white photograph of Miriam and Moshe Rozental, who came to Ottoman-era Palestine from Poland in 1870.
Moshe was a baker: over the years, his descendants grew the family business into one of Israel’s largest bread companies. Five generations later, Ben Yehuda is taking his relatives’ legacy in a new direction, breathing fresh life into ancient bread-making traditions by reviving local varieties of wheat from thousands of years ago.
