Sofra - A bakery & cafe in Cambridge, MA from the Oleana crew

At 4:30 pm on a Thursday, just over two weeks since opening day, things were quiet at Sofra Bakery & Cafe in Cambridge, MA. The lunch rush had long passed and the staff in the kitchen, including pastry chef and co-owner Maura Kilpatrick, were busy baking, putting together mise-en-place and cleaning up, and filling the occasional order.

Sofra, owned by Kilpatrick and Chef Ana Sortun, the team behind the beloved Eastern Mediterranean-influenced Oleana, is one part commissary, one part bakery and cafe, one part retail store featuring produce from Sortun's Siena Farms. Sofra offers a large selection of mezze, including a hummus bar with a multitude of dips and spreads;  sandwiches (Turkish gozleme) and flatbreads grilled on the Lebanese saj griddle that occupies a central position in the kitchen (the two domes, above, are saj griddles); and creative baked goods that reflect the marriage of Mediterranean flavors - mostly from Turkey, Lebanon, and Greece with some Egypt thrown in for good measure - with traditional American melting pot pastry.

According to the Oleana website, "[the word] Sofra comes from an ancient Arabic word meaning dining table, picnic, or kilim; it is also a synonym for generosity and hospitality." The definition, on the menu, is a bit more specific: "a picnic on a rug; a low communal table; a small square kilim rug to eat on; a large coffee table; a special table preparation." To that end, the space and seating are comfortable, with Kilim rugs tossed over wooden benches. The tables, though lovely, are a bit low for the seating, a little awkward for a long, leisurely breakfast or lunch.

They were still figuring out how to ring up the retail products when I approached the register with Oleana's signature spice blends and some crackers.

There were a number of other packaged and farm treats at Sofra that looked great but didn't come home with me after this initial visit.

Zataar Stix

Grano - remember wheatberries?

Produce from Siena Farms and hummus and mezze ready to take home

They sell signed copies of Chef Ana Sortun's cookbook

I was, of course, completely entranced by the pastries.

Cookies of all types, each with a twist on tradition

Maureos - 'Oreo' style cookies filled with house-made milk jam created by Maura Kilpatrick

I took some of the baklava home - it was buttery, rich, chocolatey and incredibly decadent.

Brioche covered in Eastern Mediterranean spices

Brioche Donut with Rose Petal Sugar

Musician's tart, made with almonds, orange peels, pistachios and honey

I went back a few days later for breakfast. I ordered the Turkish breakfast - a soft boiled egg, figs, 'spoon fruits' - i.e. strawberry jam, warm breaded & fried feta, greek yogurt, tomatoes, cucumber, and olives. It was gorgeous. 

The egg was particularly lovely - it was rolled in shredded fillo dough (or a similar thin dough) and crisped to a crunchy contrast with the soft egg and softer yolk. 

My mother ordered the fried egg covered in breadcrumbs, sumac, and other spices. It had a touch of tomato on top. My mom loved it, and was very surprised. She usually doesn't like fried eggs.

Though I didn't sample any of the mezze, the cold ones were conveniently stationed by the register, near the pastry. They looked great.

Pickled vegetables

Before I head back to Chicago, I'll need to stop in for lunch. Tomorrow's breakfast is flatbread with zataar and brioche with spices.

Sofra Bakery & Cafe
1 Belmont St
Cambridge, MA 02138
(617) 661-3161

Comments

[flutterbyblue]

Delish! EVERYTHING I have had here has been fabulous! I highly recommend the iced coffee and teas as well as the Turkish breakfast. Although I tried to hold back, once I got to the counter I ended up ordering almost one of everything - and it was all AMAZING. Will be back again just for the hummus bar.

__________________________

Well, thanks to you for mentioning it to me here! It was really pretty terrific.

[Pam]

Everything there looks fantastic (and what great photos)! I've been anticipating Sofra's opening, but haven't been able to get over there yet... I think you just gave me the push I needed.

[Hillary]

Those "Oreos" look really good. I saw some Oreos in Argentina made with dulce de leche, would you consider this the same thing?

____________________________________

You are thinking of Alfajores, one of my favorite cookies in the world. I wouldn't consider these Alfajores, but the idea of filling something with Dulce de Leche (or, in this case, 'milk jam' - think cajeta) may share similar origins - the Mediterranean.

[Michael Sifuentes]

I would very much like to know who you purchased the saj grills from. I have been trying to locate some for the longest time.