Abadir's

Light fare and pastry. Inspired by Egyption flavor, baked in a Southern kitchen. Based in historic Gr

06/20/2026

these summer sandwiches are bright, bold and so beautiful. packed so thick with veggies and legumes, sauces and flavor.

not to mention, the bread turned out extra, extra fluffy today.

the early summer sando combo—

thinly sliced blistered then marinated zucchini + lightly pickled thinly sliced cucumbers + a thick chickpea and fermented garlic smash + “ranch”-esque sauce with lots of dill and chives + house-mustard + fresh picked basil leaves + char roasted onion.

might have overpacked the sandwiches, but that’s ok. y’all deserve something wholesome, hearty and delicious this weekend and every weekend. we all do.

hope y’all enjoy eating them as much as i enjoyed making them! shoutout to everyone who put in a preorder. i appreciate y’all very much.

also, shoutout to connor and suzie for smashing those chickpeas. they are perfect.

06/18/2026

just a little reminder that it’s preorder pickup weekend, so swing by OKRA HOUSE on friday (6/19) or Punch Love Coffee, taxidermy, and foot massage. on saturday (6/20) to grab your bag(s) of eats!

now look at these gorgeous maamoul just waiting for a little sugar dusting. this batch turned out extra lovely.

06/16/2026

every time i plate a meal like this for myself, i can’t help but imagine plating it for someone else. for many mouths of many humans at my cute little cafe.

i think about how lovely it is, and how i wish i could witness someone else enjoying it too. it’s my nature, this love for feeding others. i can’t help myself.

i still envision having the capacity to feed people on a (semi) regular basis, a space where we can come together and connect over food and memories and stories. where we can delight in the abundance of each season.

this would be such a beautiful summer plate on my menu, don’t you think? it’s so simple and so nourishing.

eggplants, cucumbers, tomatoes and basil all fresh from my garden garden. homemade labneh and sourdough bread with bits of fermented garlic.

and as i sit here eating it, i can attest that it’s not just instagram pretty. this food *actually* tastes good.

for now, it’s so nice to treat myself to a beautiful peaceful meal, one where i’m all alone in the comfort of my own home while theo takes his midday nap and the rain patters outside my kitchen window.

roasted eggplant + ras el hanout chickpeas & onions + blistered tomatoes + thick homemade labneh + olive oil

06/11/2026

bringing back an old school treat from many moons ago, this time with a recipe upgrade.

been thinking about tahini blondies, so i’m making them one (of two!) special treats for june orders.

a bakery classic, but make it with tahini. they’re sweet, but not that sugar crash make your teeth ache kinda sweet. a little savory. cakey with a chewy, dense center. pools of chocolate melted right into the batter.

there are still a handful available for preorders, which close THIS WEEKEND, so if you wanna order, head on over to the website and get yours in!

>> pickup for june is the 19th (greensboro) and 20th (birmingham).

06/09/2026

in case you missed the news, preorders opened this morning. (well…actually *secretly* over the weekend, but somehow some of y’all figured that out.)

blueberry coriander mini cakes, salted tahini blondes, a really really really fresh sandwich, a super special dip. it’s a pretty delightful menu, if i do say so myself.

now help me spread the word. please and thank you.

06/08/2026

made some strawberry galettes. the only thing missing as that sticky pistachio crunch on top, so just imagine that for the complete look.

oh, by the way. PREORDERS FOR JUNE ARE OPEN! and you only have this week to get orders in, so head on over to the website to check out the menu for the month.

these little beauties are on the menu—roasted chilton county strawberries + tahini almond frangipane + honey rose syrup + pistachio rose crunch.

june pickup dates:

- FRIDAY, JUNE 19th — .house / GREENSBORO
- SATURDAY, JUNE 20th — / BIRMINGHAM

thank y’all so much!

06/05/2026

hi and good morning. apologies for the short notice, but i just wanted to let y’all know that i’ll be opening up preorders for june sooner than planned.

like real soon.

like maybe this evening or maybe on monday.

because this month is filling up quickly and i need to lock down the drop-off weekend, which will be june 19th + 20th!

just needed y’all to know. i promise to update you as soon as the menu drops, ok? ok. cool.

06/02/2026

leading a demo tomorrow and i decided to bring back one of my most favorite treats and a very old recipe to share with the class.

maamoul done right with ghee and butter and finely ground semolina. a beloved cookie all across egypt and the middle east.

we’re doing the classic date filled version—date paste, rose water, spice.

it’s been so long since i’ve played with this recipe, so i had to get a proper feel for it and of course we had to taste test to make sure it was just right.

06/01/2026

last week in the kitchen was lots of fun, kinda hot and super energizing, even with a few little mishaps/kitchen re-dos mixed in.

sandos turned out so vibrant! the strawberry bars were perfectly jammy and toasty. galettes were gorgeous, if i do say so myself. and those crackers are my new favorite thing.

• smoky roasted carrot + fresh herbs + fluffy preserved lemon white bean dip + pickled beets + farm lettuce + fermented garlic sourdough
• strawberry jam bars with chilton county strawberries
• last summer blueberry galettes with cornflower
• gluten-free chickpea crackers topped with flaky salt and house-dukkah
• everyone’s favorite sourdough with sesame and fermented garlic
• sandwich progress
• strawberry almond cornmeal coconut honey cakes for the mini cake of the month

dropping june’s preorder menu real soon. like sooner than usual. like maybe this friday? will report back with more details real soon.

in the meantime, tell me what you enjoyed most on the may menu!

05/30/2026

just dropped off your bags of good eats ! swing by any time before they close today (saturday).

thanks so much for supporting this endeavor! next month’s menu drops in a few weeks.

featured item—kale basil (nut free/dairy free) pesto white bean dip! super bold, hearty and green. if you ordered some chickpea crackers + dip, congrats! you scored a delightful combo for the weekend.

Address

902 Whelan Street
Greensboro, AL
36744

Website

http://www.abadirs.com/

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