The New Challahs on the Block


With Rosh Hashanah comes the eternal question: Which challah can do justice to your holiday table?

Living in New York, one has no lack of options. In fact, there may be too many choices. There are, of course, the beautiful, glossy loaves from traditional bakeries that have stood the test of time, but there are an increasing number of new generation bakeries preparing artisan challahs, too. Do these new bakeries on the block stand up to the classics?

To help you find the best challah this holiday — and to satisfy our own curiosity — the Forward staff hosted a challah taste test, with special guests Andrew Coe, bread columnist at Serious Eats; Forward ingredients columnist Leah Koenig, and The Gefilteria co-founder Jeffrey Yoskowitz. We sampled six challahs from new-generation bakeries, taking into account texture, flavor and crust. Read on to find out which challah was crowned king.

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Did that unreliable guest fail to bring the cake? No problem. This challah can double as dessert. With a texture that’s tender and moist, almost like brioche, and a crust sprinkled with pearl sugar, this one is for lovers of all things sweet. A resounding “yum” from our tasters.