But to only start in the nineties would discredit the generations of hard work and wholesome food that tread the path before her. Anat’s grandfather worked in a Falafel shop in Egypt as a teenager, on the family journey to Israel. It is here that he learnt the craft and ingredients of the food in its native country Yaman. Then as an adult, he married her grandmother in Israel and had twelve children he needed to support. So once again, he sold Falafel, this time in the streets of Tel Aviv. Anat’s father, in turn, took over her grandfather’s business, and although once upon a time she swore she would never pursue the same path, life had other plans for her.