Hagit Stern, previously worked in a senior position in the high-tech industry but has always loved to bake. She studied at “Estella” in Givat Shmuel and then in France in “Perpignan”.
But her true love for the kitchen stems from Tunisian culinary sources.
In the cooking workshop, you can partake in Hagit’s knowledge and connection to Tunisian roots.
Keeping to her studies in France and the strict attention to raw materials, some of the ingredients Hagit works with, such as butter and chocolate, are specially imported from France and Belgium.
Today, her passion and professionalism are applied at Brioche in Nahariya.