In Haifa, Israel, you smell the morning before even waking up.

The winding sandstone roads of this friendly township are full of locally owned businesses that thrive in the sea and sun-soaked paradise. And its crown jewel has become a staple of Israeli cuisine and culture: the Konditoria.

Konditorias are the near-east version of an Italian cafe. The fresh coffee, charming decor and community atmosphere have been pleasing patrons for generations. But what keeps them coming back day after day are the pastries.

Israeli pastries are made by hand and shared to create a sense of family between strangers. Their unique flavors full of Mediterranean inspiration are the perfect way to start the day or celebrate a special occasion.

At Tal's patisserie we prepare these ancient recipes with a modern twist. By combining Israel's culinary heritage with exciting French influences, we have created the perfect way to say "good morning."

We hope you come and share one with us soon.

- Tal Sendrovitz

Meet the Team

Tal Sendrovitz

Owner

Originally educated as a mechanical engineer, Tal spent years building her career in her home country of Israel.

At age 30, Tal moved from Israel to the U.S. and soon after, she chose to leave the engineering industry to raise her son and two daughters. Soon after, Tal’s passion and creativity demanded an outlet. In 2012, she opened Tal’s Patisserie to bring the culinary comforts and hospitality of her native Haifa, Israel to Danville, California.

Tal opened her bakery with the inspiration and excitement that was ignited during her world travels at age 23. She built her catering and cafe menus from the best food that the Mediterranean, France, and of course, Israel, has to offer.

Some of Tal’s favorite bakes include Israeli and Jewish delicacies such as Hamantaschen, Rugelach, Bourekas, and Babkas.

Tal’s is a place where the community comes together to talk, laugh, learn and enjoy incredible breakfast, lunch, pastries and sweets.

Jessica Vargas

Bakery Manager, Head Chef

Jessica is the Head Chef and Baker of Tal’s breads, desserts, meals, and catering. She graduated from Le Cordon Bleu with degrees in Business and Pastry.

Jessica discovered her talent for cooking and baking as a child of Portuguese heritage where hospitality and cooking are one and the same.

Jessica’s grandfather exemplified innovative cooking while her grandmother taught her how to bake classic Portuguese treats. Her recipes can be found on Tal’s shelves today.

Some of Jessica’s favorite bakes include European Almond Mousse Bars, Custard Tarts, Chocolate Mousse Cakes and Challah Bread.

From innovating menus, to managing operations, to baking up a storm, you will find Jessica anywhere and everywhere at Tal’s.

Emily Durbin

Brand Manager, Baker

Emily manages marketing endeavors for the business including the website, social media presence, and sales.

In addition, Emily is a Tal’s apprentice, learning how to bake, serve, and operate a kitchen.

You can contact Emily today for more information on catering, classes, and partnerships.