A small production kitchen
Breaktray Kitchen Ltd. — ברייקטריי מטבח בע״מ, company number 518641303 — cooks from a ground-floor production room at HaMerkava 21, Holon 5885114. There is a pass, an oven line, a cold bench and a shelf of crates. There is no dining room, no shop counter, and no hall. If you arrive hoping to sit down with a menu, you are in the wrong place, and the industrial street will make that obvious before we do.
The pass
The early shift is two cooks and a driver. Baking starts at 04:30 on Sunday to Friday. Sweet trays are built on the warm side of the pass and moved, under a cloth in summer, to the crate shelf once they have cooled. Sandwiches are built on the cold side, from above the tray, and never stacked against the buns while the buns are still hot. The urn is filled at the end, on a timer the driver can see. By 07:15 the first crates are in the van. What is left on the pass after that is the collection orders: people who come to the dock between 07:00 and 09:30 rather than asking for a delivery.
You are welcome at the dock if you have an order to collect, or if you want to see the room before you put a standing Thursday on the books. Call 03-374-6182 from the bay. Someone comes out. Do not wander into the production room. Flour, steel and a hot deck are a bad combination with an unannounced visitor, and the room is not set up for guests. Couriers who are not our driver should use the postal code 5885114 and the company name on the bell at the side dock, not a residential lobby. The bus stop on the street is HaMerkava / HaMashbir. From Highway 4, come into Holon’s industrial area and stay on HaMerkava until number 21. The entrance is the side dock on the ground floor.
Hours
Sunday to Thursday the kitchen is at work from 04:30 to 13:00. The phone is answered from 05:30 to 13:00, and orders for the next morning are taken until 16:00. Same-day orders are a favour the oven usually cannot do. If you call at 07:00 hoping for a 10:30 drop, we will say no unless a tray was already on the pass for a cancellation. Friday the kitchen runs from 04:30 to 11:30, deliveries only from 07:30 to 10:30, and the order itself had to be in by Thursday at 13:00. Saturday is closed. The phone is quiet until Sunday at 06:00. Eves of festivals follow Friday: a shorter bake, an earlier cutoff, and a time we will state when we confirm.
| Day | Kitchen | Orders |
|---|---|---|
| Sunday–Thursday | 04:30–13:00 | Until 16:00, for the next morning |
| Friday | 04:30–11:30 | In by Thursday 13:00. Drops end 10:30 |
| Saturday | Closed | No drops, no collection, no reply |
No kashrut certificate
This is not a kosher-certified kitchen. There is no certificate on the wall, and we will not imply one in an email, on an invoice, or in a WhatsApp reply. The morning is dairy: butter, milk, cheese, egg, vegetables, and the walnut rugelach. There is no meat and no poultry on the board. That is a choice of menu, not a hechsher. Supervision, separation, and a mashgiach are a different operation from the one we run. If your office, your guest, or your procurement rules need a kosher certificate, ask before you order, and then order from a kitchen that can give you one. We would rather lose the morning than have you discover the gap when the crate is already in the service lift.
Nuts are used here every bake. The detail is on the sweet page. Allergies have to be written on the order by the client. The way to do that, and the map of where the van actually goes, starts on the order page and the offices page. Email for the kitchen is orders@cateriva.pro. Privacy requests go to privacy@cateriva.pro.