From the age of 13 on, O'Ryan worked in machine shops, fascinated by the moving parts and specialized functions. Just days before his 21st birthday, O'Ryan immigrated to the United States, landing in Minnesota where he worked his way through school, ultimately earning a diploma in machining and working for a company that allowed employees to tinker with their own projects on off hours.
O'Ryan's inventive nature took on a particular challenge: To create a machine that could produce the breads he craved, with consistent quality and the authentic flavors of home. For more than two years, O'Ryan and his friend Jerome Guettler toyed with different designs and constructions, finally landing on a machine that provides exactly what he was hoping for: Soft, sour-tinged injera and savory/sweet hambasha that even his mother approved of.
O'Ryan's inventive nature took on a particular challenge: To create a machine that could produce the breads he craved, with consistent quality and the authentic flavors of home. For more than two years, O'Ryan and his friend Jerome Guettler toyed with different designs and constructions, finally landing on a machine that provides exactly what he was hoping for: Soft, sour-tinged injera and savory/sweet hambasha that even his mother approved of.
Reviews (3)
Feneti Bar
Jul 28, 2021
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Alexander Warren
Jul 08, 2020
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Roberto Russo
Jan 09, 2019
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The owner runs the store and he Francisco is very friendly . He has homemade Injera and other pastries like himbasha is a special leavened bread “much like a soft fluffy pizza crust,” made with flour and a touch of little or none sugar. Injera a thin, round traditionally ERitrean/somali/Ethiopian flatbread prepared by fermenting batter made from teff flour and others.
