Badri, the Georgian baker of Neptune Avenue, is a slave to his oven. Before he could open Georgian Bread, he had to construct a toné, the Georgian version of the tandoor. This beehive-shaped oven sits in the middle of his storefront bakery bellowing heat during the hottest summer days. Six days a week, he has to wake up at 4:00am to get to his bakery by five and light the oven. Then he ties a cloth around his head and begins to work. With just one assistant, he spends the next 12 hours mixing dough, baking bread, making Georgian salads, and tending customers. Everything he makes is delicious. More

Take a big lump of cheese mixed with egg and butter, wrap it in dough, flatten it down, and bake. Sound good? Then get yourself to your closest purveyor of the Georgian cheese-stuffed bread khachapuri. In this video from CHOW, you can see how khachapuri is made at hole-in-the-wall bakery Georgian Bread in Brighton Beach. More