Who We Are
We are Sherif and Nadine Farag, and the Elephantine Bakery is our dream. How we got here is a journey with twists, turns, and heaps of serendipity. The short version is this: Nadine rebelled first. After earning a Masters and completing one year of doctoral studies in global health, both at Harvard, she left to delve into her passion: the art of dress, where she writes about why and how fashion matters. A short while later, living in New York City, and working in management consulting at McKinsey & Company, Sherif too started asking the big questions: what matters, what is success?
The Elephantine Bakery is our collective answer. It is an endeavor that we believe in, one that reflects our deepest values: good food, a beautiful setting, the nurturing of community, and the art of living well.
Born and raised on the Seacoast, Sherif is a graduate of Ferandi in Paris, where he studied bread and viennoiserie under the mentorship of Didier Chaput.
For the longer version, come by the Elephantine and we’ll tell you over a cup of coffee.
The Elephantine Bakery
Bread is ancient. 4,000 years ago, on Elephantine Island in the Nile River, a bakery stood. Millenia later, we are still baking bread, still eating it. A testament to the fundamental place bread occupies in the human experience. For thousands of years, bread has mattered. Human beings have gathered around it, shared it, broken it. It has fed and nourished and sustained human life.
We are inspired by this history, by the timelessness of bread. Elephantine Bakery is an artisanal bakeshop serving fine breads and pastries on the New Hampshire Seacoast. We are trained in the French tradition, but our curiosity and tastes are informed by the diverse and dynamic countries that border the Mediterranean Sea.
We believe in making slow food, honoring the craft, and using exceptional ingredients. We make our bread and pastries using traditional techniques, and most of what we do is by hand. Everything at the bakery is made on site, from scratch, daily. We don’t intend for this to ever change.
We believe food is an experience, one shaped by the space you’re eating in and the music you hear and the intention of those making and serving your food.
If we had a guiding principle it would be this: the only things worth doing are those done well.