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Moshit Mizrachi-Gabbitas
James Beard Award winner
- Discipline
- Other
i. Biography
Owner and Pastry Chef at Janjou Pâtisserie in Boise, Idaho, Moshit Mizrachi-Gabbitas has built a second career around the exacting discipline of baking. She moved from Israel to Boise in 2007 and brought that practice into a pastry kitchen, where flour, butter, heat, and timing replaced the pace of her earlier work. “This is my second career,” she says, and the line lands as a plain statement of focus: a career made through repetition, not rhetoric.
The Path
The shift into pastry is less a departure than a change of medium: precision carried from one field into another.
The Work Today
Croissants anchor the daily work at the bakery. They demand control at each stage, and she speaks about them as a pastry that leaves little room for drift. “My favorite thing to make is the croissant,” she has said, and she follows it with the reason: “there's so much precision in every step of the way.” In that kind of production, repetition is a working method, and timing is part of the structure of the finished pastry.
Signature
French-style baking shapes Moshit Mizrachi-Gabbitas’s work. It asks for restraint, structure, and attention to balance, which suits a pastry program built on measured execution rather than ornament.
In Their Words “My favorite thing to make is the croissant.”
Profile updated July 2026
FAQ
Asked of Moshit
What is Moshit Mizrachi-Gabbitas's current role?
As of 2026, Moshit Mizrachi-Gabbitas is Owner and Pastry Chef.
Where did Moshit Mizrachi-Gabbitas train or study?
Moshit Mizrachi-Gabbitas trained at Estella kitat Oman.
What recognition has Moshit Mizrachi-Gabbitas received?
James Beard Foundation Best Baker semifinalist (2016).
