Middle Eastern Flatbread, The Ultimate Community Builder
By REEM ASSIL
Bon Appétit
I worked in community organizing in the Bay Area for a decade—everything from immigrant rights to local housing projects, nonprofits to unions. But I wasn’t making any real headway. I watched people trying to survive—fighting for their most basic rights that often were impossible to get—instead of trying to thrive.
I eventually left and went on a trip with my dad to his home of Syria, and then to Beirut, where I saw bakeries that were full of life. Outside on the streets there was turmoil, but inside there was something safe and happy. I wanted to re-create that with Reem’s. I started with pop-ups, doing catering, having a stand at farmers markets. And now, finally, there’s a brick and mortar.
I think of Reem’s as an anchor, a place where people can get to know each other no matter where they are from, where they come to eat but stay to sit and talk. I have a lot of Arab-American customers who are craving something familiar, and then a lot of other folks who want to eat good food and learn about our culture. I wanted my diverse set of workers to get fair wages. I wanted to support local businesses and farms by partnering with them, and to be involved in the community by having events or renting out the space cheaply.
I bring people together from all different backgrounds to eat Middle Eastern-inspired food that highlights the bounty of California produce. Most of the menu is based around the Man’oushe, a flatbread with a za’atar spice blend and olive oil that I ate as a kid. We top ours with things like pickled vegetables and braised chicken. It’s not traditional, but it’s authentic to me.
