Sofra + Oleana

Sofra Bakery opened right around the time I moved to Boston in 2008 - I instantly fell in love with the cozy setting and Executive Pastry Chef Maura Fitzpatrick’s creations. It’s one of the places I’ll always take anyone who is visiting Boston for the first time, and is missed when I’m out west. My first introduction Oleana and Chef Ana Sortun was for Jody Eddy and Christine Carroll’s staff meal cookbook, Come In We’re Closed, where I photographed and was included in an incredible family meal that included Myer Lemon Fattoush Salad, Turkish Red Pepper and Bulgur Soup, Chicken Schwarma with Garlic Toum and Cucumber Ayran. Sofra and Oleana were what really introduced me to so many Middle Eastern flavors, and I continued to learn from Ana and Maura through various shoots for publications as well as their first cookbook together, Soframiz / food and prop styling by Catrine Kelty, published by Ten Speed Press.