In 1922, Abraham Puni, the son of a Polish family of bakers, immigrated to Israel. Abraham and his wife, Fruma, settled in Jaffa and established a simple bread bakery. After the 1929 Massacres, the couple decided to flee slightly northwards to Tel Aviv and moved to the Florentine neighborhood. The family started baking bourekas for the Bulgarian, Greek and Turkish neighbors and after a series of trials in the home kitchen they achieved the recipe that still accompanies Puni Bourekas today – small, oil-free bourekas with plenty of filling. Abraham and Fruma's son, Moshe, continued in their footsteps and now his sons and daughters are following his. Despite almost a hundred years of baking, the original recipe of Ambraham and his son, Moshe, is still kept in the family and used to make bourekas, cakes and pastries from quality ingredients.