What if a humble bakery could become a symbol of a nation? Angel Bakeries in Jerusalem is just that. Founded in 1927 by Salomon Angel, this bakery has grown into Israel’s largest. It produces 275,000 loaves of bread and 275,000 rolls daily. Angel Bakeries controls 30 percent of Israel’s bread market.
Salomon Angel, a seventh-generation Jerusalemite, started as a dry-goods merchant. He bought the Trachtenberg Bakery from a bankrupt client. Salomon improved bread-making with automated weighing machines and new production lines. Imagine him sleeping at the bakery during the week. He wanted to ensure the best bread for Jerusalem.
Angel Bakeries played a crucial role during the 1948 War of Independence. When Jerusalem was under siege, water and flour were scarce. Fire trucks shuttled water to the bakery. Salomon’s son Danny, a Haganah fighter, recalled bread convoys to the Old City. Guns and ammunition were hidden in the sacks. Even a horse from the bakery aided in an assault wrapping its feet in flour sacks.
In the 1950s, Salomon’s sons took over. They moved Angel Bakeries to Givat Shaul. They built Israel’s first flour silo and a 750-foot pipeline from the mill. This pipeline still brings 120 tons of flour daily. The Jerusalem municipality initially opposed the pipeline. But the bakery won the Kaplan Prize for its efficiency.
Angel Bakeries introduced sliced bread and soy flour bread in 1965. To make whole wheat bread, they even smuggled a wheat-cleaning machine from Hungary. Angel’s can produce 3,300 loaves of bread per hour on one production line. Another line makes 10,000 pitas in three hours. Each Hanukkah, they fry 250,000 sufganiyot.
The landmark factory store opened in 1984. For years, visitors watched bakers braid challot. After Passover, customers lined up to buy the first bread. Angel Bakeries expanded. It now has five plants throughout Israel. They bake special grain breads, reduced-calorie breads, and organic products.
Angel Bakeries even complies with Jewish law. Ovadia Angel developed plant-based emulsifiers for kosher bread. They also acquired special mixers to bake bread on Saturday night for Sunday morning deliveries.
The intersection near the bakery is named Shlomo Angel Square. Danny Angel, Salomon’s grandson, was a beloved public figure. He received many awards and was friends with prominent politicians.
Today, Angel Bakeries exports its products worldwide. It even produces frozen goods in the USA. Angel Bakeries remains a family business. It employs 1,800 workers and has never had a strike. Angel Bakeries continues to innovate and provide quality bread to Israel and beyond. It is more than just a bakery. It is a symbol of resilience, innovation, and family tradition.