February 15, 2011

Central Caf� and Bakery

The restaurant is a family endeavor. Owner Michael Jaber alternates between the front and back of house, while his daughters work out front; other family members are among the kitchen staff. The vibe is very friendly. Jaber walks the floor often, checking up on diners, answering questions, pointing out details about dishes. Click here to continue reading Ian Froeb's review of Central Caf� and Bakery. Photos by Jennifer Silverberg.
Central Cafe and Bakery
331 North Euclid Ave. St. Louis, MO 63108
Central West End
314-875-0657
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Central Cafe and Bakery owner Michael Jaber makes the breads, fresh, daily.
Central Cafe and Bakery owner Michael Jaber makes the breads, fresh, daily.
Central Cafe and Bakery owner Michael Jaber makes the breads, fresh, daily.
Central Cafe and Bakery owner Michael Jaber makes the breads, fresh, daily.
Central Cafe and Bakery owner Michael Jaber makes the breads, fresh, daily.
Central Cafe and Bakery owner Michael Jaber makes the breads, fresh, daily.
Owner of Central Cafe and Bakery owner Michael Jaber makes his own blends of spices in house. This is the special falafel spice.
Owner of Central Cafe and Bakery owner Michael Jaber makes his own blends of spices in house. This is the special falafel spice.
The balls of dough must rest for a bit before they are shaped into pitas.
The balls of dough must rest for a bit before they are shaped into pitas.
The balls of dough must rest for a bit before they are shaped into pitas. Here, owner/chef Michael Jaber sprinkles a little bit of flour over them.
The balls of dough must rest for a bit before they are shaped into pitas. Here, owner/chef Michael Jaber sprinkles a little bit of flour over them.
Pitas ready to rise a bit before being baked.
Pitas ready to rise a bit before being baked.
The balls of dough must rest for a bit before they are shaped into pitas. The plastic helps them retain their moisture.
The balls of dough must rest for a bit before they are shaped into pitas. The plastic helps them retain their moisture.
Owner Michael Jaber taking the fresh pitas out of the oven. They cook at a high temperature for a little over 2 minutes.
Owner Michael Jaber taking the fresh pitas out of the oven. They cook at a high temperature for a little over 2 minutes.
Making the mana-ish, which are small open-faced fresh breads with various toppings.
Making the mana-ish, which are small open-faced fresh breads with various toppings.