BRAID Story continued...

The smell and taste of a freshly made Challah bread shared with family and friends leaves a lasting impression, one my son didn’t have (or remember). But shortly after, Covid hit, and like so many others I lost my job, giving me oodles of extra time on my hands. I was determined to make my own Challah bread every Friday for the Jewish Sabbath.  

The experience of perfecting my Challah recipe felt like it had a life of its own. I baked every day and gave them to family, neighbors and friends to enjoy and for their feedback. I received rave reviews and was encouraged to bake professionally. Soon I settled in to bake Challah and deliver to families who wanted them for Shabbat as well as my [SCV] community at large who just wanted them because they are delicious! I am touched by how many appreciate the unique experience that Challah provides. 

“There is something profoundly satisfying about sharing a meal. Eating together, breaking bread together, is one of the oldest and most fundamentally unifying of human experiences.”  – Barbara Coloroso

Baking bread was not my goal, but has become my calling. – Lisa


BASIC INGREDIENTS Flour, sugar, eggs, yeast, canola oil, honey, Himalayan salt

SHELF LIFE Freshly made challah can stay at room temperature for 2-3 days.

To Freeze: Wrap each loaf in plastic wrap, then foil wrap. Place in freezer bag.

ALLERGENS Challah made using shared equipment. May contain tree nuts, soy, milk.