Scheft's Boston Concept Arrives in South Florida Bakey, the Boston bakery known for its handcrafted baked goods and signature babka, has opened its first South Florida location in Hallandale Beach. The bakery reported strong early traffic, with consistent morning and lunch crowds since launch. Two additional South Florida locations are planned.

Menu and Operations The menu centers on items made fresh daily in-house: chocolate and almond babka with German marzipan, cheese burekas, croissants, challah, rugalach, and New York-style bagels. The bakery also offers sourdough breads, breakfast plates, salads, sandwiches, and premium coffee sourced from Umbria, Italy. All items are produced using unbleached flour, natural sourdough starters, and clean, simple ingredients. The location is kosher-certified. Bakey offers dine-in service (50 indoor seats, 70 outdoor) as well as grab-and-go, wholesale, catering, and delivery through Uber Eats and DoorDash.

About Uri Scheft and the Concept Uri Scheft is a James Beard-nominated cookbook author and founder of Lehamim Bakery in Tel Aviv. He later co-founded Breads Bakery in Manhattan, which became a recognized institution. Scheft trained extensively in Europe and has appeared on Martha Stewart's television program. Bakey launched in Massachusetts in 2021 and currently operates five Boston locations, with two more planned there. Scheft partners with Amir Vadash, whose family operated Vadash Bakery—one of Israel's largest bakeries—for over 60 years.

Location and Hours The Hallandale Beach location occupies the former Kosher Bagel Cove space at 668 West Hallandale Beach Boulevard. Hours are Sunday–Thursday, 7:30 a.m.–6 p.m.; Friday, 7:30 a.m.–4 p.m. Complimentary parking is available.

Why It Matters

The entry of an established Northeast bakery brand into South Florida signals continued interest from established regional operators in geographic expansion. The emphasis on in-house production, kosher certification, and wholesale/catering services positions Bakey to capture both retail and B2B foodservice demand in a competitive market.

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Written by FBM Publications Editors