Reem Assil, along with 8 full- and part-time employees.
After years as a community and labor organizer, Reem Assil was inspired to start her own Arab street food bakery while traveling in the Middle East with her father, who is originally from Syria. In 2014, she was accepted into the competitive food business incubator program La Cocina, and she launched Reem’s as a pop-up in restaurants and farmers markets. Reem’s specialty is a Lebanese street food known as mana’eesh (man’oushe, in the singular), a soft, pizza-like flatbread topped with za’atar and fresh vegetables, cheese, or cured meats. Reem adds her own California twist by using toppings from the local foodshed. By building community and paying her workers a living wage, Reem envisions her man’oushe business as an engine for social and economic change.
Reem’s regularly sources from Taylor Farms, Terra Firma, Jacobs Farms, Eatwell Farm, and Dirty Girl Produce.
Reem’s is made up of a multi-cultural team from the Philippines to Bay Area natives, all with a passion for Arab hospitality.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »