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After enjoying , it may be a good idea to visit Moscow & Tbilisi Bakery Store. Try Russian cuisine at this place. Tasting good , and is what most visitors recommend. Taste tasty , and to form your opinion about this spot. This place is known for delicious .
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7AM – 9PM
Price range per person
5540 Geary Blvd, San Francisco, California, USA
Сredit cards accepted
No outdoor seating
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“Ordered some Nutella ponchiks and honey cake here. They were both crazy delicious. There was one person ringing up the order and she was quick, helpful, directional, and nice. The store had the safety measures in place, and everyone who ordered waited outside. Love this place!!”
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At the Matenadaran, a museum in Armenia’s capital city of Yerevan, is a manuscript written in Middle Armenian, an archaic version of the language used today. It’s a little mysterious, but researchers believe it presents the recipe for a cake or sweet bread: The list of ingredients seems to contain sugar, flour, and nuts. Another manuscript, probably even older, has a diagram of a cow and its cuts on one of the yellow stained pages.
The Matenadaran (known in English as the Mesrop Mashtots Institute of Ancient Manuscripts) contains over 23,000 of Armenia’s oldest, rarest, and most valuable documents. Just 10 of these manuscripts relate to food. Few researchers have shown interest in them, with one notable exception: Sonia Tashjian. Tashjian, a researcher and leading expert in Armenian cuisine, is one of the most devoted visitors to the Matenadaran. Its modest collection of food manuscripts is helping her discover how Armenians ate and lived in centuries past. Guided by documents like these, she aims to recover an essential part of the country’s threatened history.
An ancient cow in an ancient manuscript.
Born in Anjar, a small village of Armenians in Lebanon, Tashjian moved to Armenia when she was 20. There she began a quest to define Armenian food and identify its influence. Fueled by her discoveries, she hosted a TV show named Grandma’s Cuisine. “Nothing says as much about Armenian identity as its culinary heritage,” she says. According to her, food has become a vital integrity factor for millions of Armenians worldwide.
Armenians have survived repeated annihilation attempts. Byzantines, Persians, and Seljuks all conquered them before Ottoman Turks colonized Armenia in the 16th century. Armenians suffered large-scale massacres in the 19th century. Then came the genocide of 1915-1917, which claimed more than a million lives. For Armenians, ancient manuscripts aren’t just important. These are the documents that attest to their existence and identity as a people.
Hundreds of thousands of genocide survivors found refuge in various parts of the world, resulting in a diaspora of more than 7 million Armenians in more than 100 countries—compared with the 3 million who live in Armenia. Many witnessed their history and customs being threatened to the point of potential extinction. Cooking their ancestors’ recipes around the world has been a way to keep the flame alive.
Herbs and flowers collected in Armenia.
“Because gastronomy, unlike other fields, is a knowledge transferring from one generation to another”—or “from mouth to ear,” as Tashjian prefers to say—“it remains steady.”
A manuscript with a recipe, probably for cake.
In 2014, UNESCO added Armenian lavash to its Intangible Cultural Heritage list. The flatbread, eaten in the South Caucasus and Western Asia, is part of a flatbread-making culture in Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey. In situations like these, the manuscripts and ancient recipe books collected by Matenadaran become crucial. “It’s a good reason to look through the sources and find out who had or prepared that very dish first,” says Asryan. “When one country applies for a particular dish, others try to prove that that dish doesn’t belong to only that country. And at that very moment, they all refer to the old cookbooks, manuscripts, and recipes to prove their point.”
The Matenadaran façade.
“I gather the recipes of our historical fatherland, from western to eastern Armenia regions, passing through Nagorno-Karabakh, old Cilicia, Polis and around. But also from Iran and Georgia Armenian regions, where the Armenians have lived for centuries,” Tashjian says. She then tries to replicate the dishes as accurately as she can and publishes them on sites such as Houshamadyan, a digital project that revives Ottomanian-Armenian culture.
By interviewing genocide survivors, Tashjian can track down family documents that preserve Armenia’s cultural and culinary legacy. For a nation forced to split across the world, her job, she explains, is to get all the Armenian dishes back on the table.
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Kombinat Cheremushki (Confectionery and Bakery Factory Cheremushki) is one of the leading food industry complexes in Moscow, the scope of which covers the development, production and sale of bread, pastry, pastry cream and cakes. Products of “Cheremushki” widely represented throughout Russia. Recognizable brands of cakes are “Charodeyka” and “Persidskaya Noch”, “Sdobaya osoba” as well as cream cakes under the brand name production. The bakery products of “Cheremushki” are the range basis of the grain market in the southern districts of Moscow.
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