Uri Scheft does not live by Breads alone.
Scheft, the force behind NYC’s Breads Bakery and Tel Aviv’s Lehamim Bakery, was born in Israel to Danish parents, educated in Denmark and trained in France.
He’s incorporated these influences — Middle Eastern, European and American — into his own edible creations, and now he’s compiled a collection of recipes into a book, “Breaking Breads,” released last week ($35, Artisan).
“The book is a way for me to pass on my knowledge,” Scheft says. The final product serves as an extensive baking manual that pays homage to Israel’s melting-pot culture. It includes recipes for treats from chocolate-laced babka and triangle-shaped hamantaschen to Moroccan sfinge donuts.
A connoisseur of baked goods himself, Scheft also knows the best spots where world travelers can enjoy local delicacies.
Below, a look at his recommendations and their must-have items.Conditori La Glace, Denmark
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Founded in 1870, Copenhagen’s La Glace is the oldest bakery in Denmark (Skoubogade 3). With ceiling and picture moldings, its space is a sight to behold. La Glace’s sportskage — or “sports cake” in English, made with a macaroon bottom, caramelized choux pastry, crushed nougats and whipped cream — is also beautiful. “It’s their most famous cake,” Scheft says. And he would know — he used to work there.Tartine Bakery & Cafe, San Francisco
The best spots always have the longest queues. Case in point: San Francisco’s Tartine, helmed by James Beard-winning couple Chad Robertson and Elisabeth Prueitt (600 Guerrero St.). “The line can last an hour to get in,” Scheft says. If you’ve got time, wait to snag a loaf of their sourdough bread, their most “outstanding” offering, which has a spongy texture and a lovely layering of flavors.Du Pain et Des Idées, France
Paris, a city regarded for its picture-perfect confections, is home to Du Pain et Des Idées, which dates back to 1889 (34 Rue Yves Toudic). “It’s a very inspiring place,” says Scheft. That’s because its baker, Christophe Vasseur, crafts traditional French staples with a twist. Think croissants flavored with rose water or matcha tea. Scheft’s favorite: fougasse bread, typically baked with rosemary, that Vasseur spices up with cumin seeds.Patisserie Masmoudi, Tunisia
Marzipan is more common in northern Europe than northern Africa, but Masmoudi — a Tunisian patisserie chain — incorporates it masterfully into its treats. “When you go inside this shop, you have a hundred varieties,” says Scheft, including bite-sized sweets topped with pistachios and almonds. “Each one is like a work of art.” They inspired him to create his own version, which appears in the cookbook.Le Moulin, Israel
“Strudel is such a big part of Israeli culture that even the ‘@’ sign in an e-mail address is called the ‘strudel,’ ” for its rolled-up shape, Scheft writes in his book. And that includes the apple variety. Scheft points to a dish made by baker Moti Haimovich at Tel Aviv’s Le Moulin as a standout (Bograshov 72). “It’s extraordinary,” Scheft tells The Post, and that’s because Haimovich uses “fresh ingredients — always.”Revello Camogli, Italy
Focaccia bread is an Italian specialty, but outside Genoa, Revello Camogli serves up a must-have interpretation called “la focaccia di Recco” (Via Garibaldi 183, Camogli). Baked in a pizza oven with paper-thin dough and cheese, the result is a crispy yet gooey bite. Scheft first tried it on a trip 20 years ago and says, “It was the first time I wanted to kiss somebody’s hands.”Piekarnia Mojego Taty, Poland
“It’s the best rye bread I’ve ever eaten,” Scheft says of the loaf baked by Piekarnia Mojego Taty in Krakow (Beera Meiselsa 6). But more than its flavor and texture, the bread contains a big serving of nostalgia. The slice remind Scheft of the ones his grandmother enjoyed and shared with him. He says: “This is how it’s supposed to be.”