Zingerman's Bakehouse: Image Gallery

Challah was the great treat of the week of European Jews in the 19th and early 20th century living in poverty. After a week getting by on herring and rye crusts, they eagerly awaited the Sabbath challah with the rich, luxurious, saffron colored braids. Made with real eggs, lots of clover honey, cold pressed corn oil, and a mahogany colored crust dusted with sesame or poppy seeds if you'd like.