People come to Taron Bakery for two things: lahmajune and spicy cheese beorek. You’ll see old married couples ordering anywhere from one to a dozen flatbreads—less spicy than others around town, but soft and meaty—to stack and eat at the tables outside, with at least one beorek on each table. Imagine a turnover made from bread dough wrapped around stretchy Armenian cheese and studded with bits of jalapeño and red pepper.