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A CURATED CONVERSATION OF ART AND SUBSTANCE

 

In January 2016, Sidewalk Citizen Bakery started a monthly cultural dinner salon. Called Tzavta, the Hebrew word for the act of sitting together, sharing food and conversation among friends, the vision was to create an intellectual welcoming space. As a bakery whose existence and name was inspired by Jane Jacobs’ sidewalk ballet described in The Death and Life of Great American Cities, we are committed to the public sphere and the city’s cultural fabric.

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We curate speakers whose profession and vocation needs to be better understood. Our conversation topics cover all aspects of humanity, culture and science. For each salon, we create an intricate hearty meal in honour of our speaker inspired by their passion, taste, heritage or whim.  As well, we commission an original work of art which is printed on the evening’s menu, a keepsake for our guests.

 

TZAVTA TEAM

 
MICHAL LAVI: Owner/Curator   Born in Israel, Michal graduated with a Geology degree and a minor in Applied Mathematics from the University of Calgary. After working several years as a geologist she quit her job to pursue her passion of making films and opening the bakery. Michal has written and directed six short films screened in over 50 international and national festivals. Currently she is working on a feature length film called Road Trip to the Biggest Perogie in the World , and is developing a one-hour TV drama. She manages the bakery with Aviv, develops the bakery’s connection and support of Calgary’s arts community, and curates the Tzavta Salon series.

MICHAL LAVI: Owner/Curator

Born in Israel, Michal graduated with a Geology degree and a minor in Applied Mathematics from the University of Calgary. After working several years as a geologist she quit her job to pursue her passion of making films and opening the bakery. Michal has written and directed six short films screened in over 50 international and national festivals. Currently she is working on a feature length film called Road Trip to the Biggest Perogie in the World , and is developing a one-hour TV drama. She manages the bakery with Aviv, develops the bakery’s connection and support of Calgary’s arts community, and curates the Tzavta Salon series.

AVIV FRIED: Owner   Born in Israel, Aviv Fried graduated with a Physics Honours degree and a Masters in Biomedical Engineering from the University of Calgary. He turned down a finance job in Toronto to pursue his passion to become a artisan baker. Self-taught at the start, Aviv later trained in Vermont with Jeffrey Hamelman of King Arthur Flour, in Paris with sourdough master Jean- Luc Poujauran and in San Francisco with Chad Robertson from Tartine Bakery. He staged at Ottolenghi in London and and at Blue Hill Farm with Dan Barber in NY. His travels took him to the Himalaya where he baked bread in Tengboche Buddhist monastery and the Everest Base Camp. From delivering bread on bicycle in a one-person operation, the bakery slowly grew and is now located in the East Village where it employs 40 people who makes fresh pastries and bread from scratch from local ingredients. . In 2011, Aviv was chosen for Calgary’s Top 40 Under 40. The bakery has been featured in numerous articles in local, national and international publications.

AVIV FRIED: Owner

Born in Israel, Aviv Fried graduated with a Physics Honours degree and a Masters in Biomedical Engineering from the University of Calgary. He turned down a finance job in Toronto to pursue his passion to become a artisan baker. Self-taught at the start, Aviv later trained in Vermont with Jeffrey Hamelman of King Arthur Flour, in Paris with sourdough master Jean- Luc Poujauran and in San Francisco with Chad Robertson from Tartine Bakery. He staged at Ottolenghi in London and and at Blue Hill Farm with Dan Barber in NY. His travels took him to the Himalaya where he baked bread in Tengboche Buddhist monastery and the Everest Base Camp. From delivering bread on bicycle in a one-person operation, the bakery slowly grew and is now located in the East Village where it employs 40 people who makes fresh pastries and bread from scratch from local ingredients. . In 2011, Aviv was chosen for Calgary’s Top 40 Under 40. The bakery has been featured in numerous articles in local, national and international publications.

 
 
COLIN METCALFE: Head Chef   Colin started his culinary career by taking the apprenticeship program at SAIT. After graduation he started working at Catch Restaurant where he learned all about cooking top quality seafood and how to run a successful kitchen. It didn't take long before moved his way up to running the Oyster Bar restaurant. While at Catch he implemented the Ocean Wise program, helped to win the national 2009 Gold Medal Plates competition and won many oyster shucking competitions. After 5 years at Catch he moved on to run Thompsons restaurant at the Hyatt as well as the Raw Bar Restaurant at Hotel Arts. He would compete again in the national Gold Medal Plates competition 2011 with Hotel Arts. After working in large hotels for a couple of years he moved on to work for the Concorde Group where he helped open Model Milk, Double Zero Pizza and National Beer Hall. After working with the Concorde Group for almost 2 years the moved on to work with Sidewalk Citizen Bakery in March of 2012. He currently still works at the bakery and he also teaches a variety of cooking classes at the Paintbox Lodge in Canmore.

COLIN METCALFE: Head Chef

Colin started his culinary career by taking the apprenticeship program at SAIT. After graduation he started working at Catch Restaurant where he learned all about cooking top quality seafood and how to run a successful kitchen. It didn't take long before moved his way up to running the Oyster Bar restaurant. While at Catch he implemented the Ocean Wise program, helped to win the national 2009 Gold Medal Plates competition and won many oyster shucking competitions. After 5 years at Catch he moved on to run Thompsons restaurant at the Hyatt as well as the Raw Bar Restaurant at Hotel Arts. He would compete again in the national Gold Medal Plates competition 2011 with Hotel Arts. After working in large hotels for a couple of years he moved on to work for the Concorde Group where he helped open Model Milk, Double Zero Pizza and National Beer Hall. After working with the Concorde Group for almost 2 years the moved on to work with Sidewalk Citizen Bakery in March of 2012. He currently still works at the bakery and he also teaches a variety of cooking classes at the Paintbox Lodge in Canmore.

KYLIE WARD: Park General Manager   In 2004 Kylie received her Bachelor of Design from AUArts and promptly moved to New York to pursue costume design and dabble in music. This led her to Vancouver where she worked five years as senior graphic designer at an art publishing house. In 2013 Kylie discovered a passion for homeopathy and moved home to Calgary to study full time at the Western College of Homeopathic Medicine, she graduated in 2019. Since 2014, she has been dedicated to the growth and development of Sidewalk Citizen.

KYLIE WARD: Park General Manager

In 2004 Kylie received her Bachelor of Design from AUArts and promptly moved to New York to pursue costume design and dabble in music. This led her to Vancouver where she worked five years as senior graphic designer at an art publishing house. In 2013 Kylie discovered a passion for homeopathy and moved home to Calgary to study full time at the Western College of Homeopathic Medicine, she graduated in 2019. Since 2014, she has been dedicated to the growth and development of Sidewalk Citizen.