"In a kitchen framed by big glass windows, a team of bakers turn out zippy za’atar-labneh morning buns and saag-inspired focaccia dressed with braised greens, garam masala, and pickled chiles. These pastries bring together ingredients and influences—of Morocco, India, Denmark, and Bahrain, among others—that might not ordinarily find their way into one treat, and artfully capture their makers’ identities." - ByThe Bon Appétit Staff & Contributors