Sydney-based bakery Avner’s has announced its closure following almost two years of ongoing vandalism, intimidation and and antisemitic harassment.

The Surry Hills bakery, which is owned and run by media personality and chef Ed Halmagyi, opened its doors in early 2024.

In a note on the bakery’s doors the business announced its closure.

“One thing has become clear after Sunday’s attack [at Bondi] – it’s no longer possible to make outwardly, publicly, proudly Jewish places and events safe in Australia,” the note read.

“After two years of almost ceaseless antisemitic harassment, vandalism and intimidation directed at our little bakery, we have to be realistic about the threats that exist going forwards. Those concerns are now clearly more pressing and more serious. Even in the wake of this terrorist incident, threats have continued.

“As an open and very public business that operated at all hours, we are unable to ensure the safety of our staff, our customers, our families. And so we have made the only decision available, one that truly breaks our hearts. Avner’s is closed.”

The closure follows an earlier statement that the bakery would be closed for “a little longer as we try to make sense of the awful and mindless violence”.

“Nothing is more important that the safety and well-being of our families, staff and all of you, so we need a little time to process what’s happened and to make sure we’ve done everything possible to guarantee security,” the statement read.

When Avner’s first opened, Ed said he had taken inspiration from a set of recipes from an old notebook that his grandmother had left him. He believed it had been written by his great-great-grandmother, and many of the recipes formed the basis for the products sold in-store including the Transylvanian rye bread.

“The problem is that in the 19th century people didn’t write a cookbook by saying ‘ take 400g of flour and put it in a bowl’. Instead they write things like ‘look for mother’s favourite cup and fill it almost all the way to the top with the flour you made last week, except if it’s been raining’,” he said.

“And people might say that’s not a recipe and it’s like – no, that’s exactly what a recipe is.

“I’m paying homage to the incredible Jewish chefs and cooks that have gone before me.”