James Beard Award winner
Moshit Mizrachi-Gabbitas
- Discipline
- James Beard Award winner
Portrait of Moshit Mizrachi-Gabbitas
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.
Career - Owner and Pastry Chef — Janjou Pâtisserie, Boise, Idaho (2008–present) - Worked in the semiconductor industry — semiconductor industry Education: Estella kitat Oman
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.”
FAQ What is Moshit Mizrachi-Gabbitas's current role? 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).
