Federal cuts put the sales of sweet, flaky baklava and other Mediterranean foods at risk in Connecticut.
Now, the Jacques Pepin Foundation has stepped in to save the year.
It’s not about tariffs, but rather federal budget cuts to a culinary training program for immigrant and refugee women that had funding eliminated last year.
The Havenly Program, where the women learn to cook and run a cafe, has relied on federal grants for 50 percent of its budget. There is no longer any federal funding for refugee resettlement, so they rely on private donations, its leader said.
They received a $10,000 grant from the Pepin foundation.
“We are really excited. It’s a very needed investment at this time when were losing grant funds,” said Caterina Passoni, co-executive director of Havenly, which operates the training program through their Havenly Cafe in New Haven.
She said the grant is “especially meaningful,” coming from Pepin’s foundation, “because they believe in culinary training as a way to change lives ” and because Pepin is such a noted chef.
Havenly Cafe at 25 Temple St. near the Omni Hotel at Yale in New Haven is a Middle Eastern inspired cafe. Itt sells breakfast wraps, lunches, pastry, coffee and tea in a setting reminiscent of a cozy home in the Middle East. It has hues of blue and orange, and there are couches and tables to seat about 30.
The chef is from Iraq and also lived in Syria and Turkey. Twelve woman from across the world work and train there for six months to acquire transferable skills. Most of the trainees go on to work in the community in dining halls and restaurants.
Passoni said the grant from JPF will be used to expand sales and marketing of their popular baklava and increase selection of breakfast wraps. They also hope to offer more products, expand catering services and become as self-sustainable as possible, Passoni said.
The women wanting a better life come from all over the world: Syria, Afghanistan, Ecuador, and Republic of Congo included.
Guests who put reviews online give the food and the mission high praise. Favorites are the baklava, lentil soup, falafel wraps and Arabic coffee, which one reviewer wrote, “wakes me up like nothing else.”
“What a warm and wholesome vibe, and very authentic Middle Eastern food,” the reviewer also wrote. “It feels good to eat here. The food is delicious and it’s for a good cause.”
Another reviewer wrote that she had passed the place many times walking in New Haven, wondering, and finally tried the cafe.
“The wraps were delicious, and all of the menu items were healthy and nourishing… the baklava was a stand out,” she wrote. “I really loved the space itself. It was super cozy, bright, and inviting.”
Another reviewer wrote: “Havenly isn’t just a café—it’s a mission-driven space rooted in empowerment, culture, and community. From the moment you walk in, you can feel the care behind every detail.”
She advised, “If you’re in New Haven, this spot is an absolute gem.”
Aside from the baklava, sweet treats, Arabic and Turkish coffees and tea, they carry popular falafel and chicken wraps, several bowls, tabbouleh and more
Part of the grant will be used to further market the baklava, a big seller, and often purchased in larger quantities for events.
Passoni said their baklava plant-based, a vegan recipe is “very sweet, very crunchy,” but not as sweet as many others because they don’t use honey, instead opting for a syrup made in-house.
Passoni said the program also builds community among the women, decreases isolation an increases confidence through culinary training. Passoni said “food becomes a pathway to dignity, income, and leadership,” through the program.
The Havenly kitchen in New Haven is one of 20 nationwide receiving a $10,000 grant to benefit their efforts.
In addition to the $10,000 grant, Havenly will receive JPF branded aprons for their students and a group membership to the foundation.
Founded in 2016 by the Pépin family, the JPF strives to enrich lives and strengthen communities through the power of culinary education, according to the group.
Community-based culinary arts training programs are invited to apply to the Jacques Pépin Foundation Grant Program for Community-Based Culinary Arts Training Programs throughout the year. The awards are awarded twice a year – in summer and one in winter. Applications for the Summer Grant Program open this month.