Challah of a Good Time

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Juliette Javaheri, founder of Challicious, is a musician who loves to bake. A professional violinist and violist by day, she bakes — and occasionally sells — spectacularly beautiful and delicious challah to a lucky few.

“I’ve always loved cooking, but never baked much. I grew up in a family with Sephardic roots, so for us, Shabbat dinners meant pita bread, not challah,” Javaheri said. “I had tasted plenty of store-bought challah over the years, but it was nothing special.”

Last September, Javaheri moved to Philadelphia, where she teaches music and plays violin with the Philly Pops Orchestra and viola with the Pennsylvania Ballet Orchestra. In her limited spare time, she bakes challah.


“I do it for fun, honestly. I bake at a very small scale, I don’t operate a commercial kitchen or anything,” she said. “But when people taste my challah they often ask if they can buy some — and I’m more than happy to bake for them. I like to try new recipes, share with new friends, and connect with other bakers and chefs from around the world on Instagram for inspiration.”

She rarely buys bread anymore and her plain challah is a staple in her home, as “breakfast is often a slice of plain challah with cream cheese and lox.” She uses it for sandwiches and, when the loaves get old (which is rare, because it doesn’t last), she makes French toast. And, of course, a fresh loaf graces her weekly Shabbat table.

Javaheri gets creative, too. Sometimes, she’ll make a whole wheat challah, or a black-and-white challah, elaborately decorated with poppy and sesame seeds. For dessert or brunch, a favorite is marzipan and chocolate chip challah.

Her bread is always dairy-free. Small loaves sell for $10, large are $15 and the specialty loaves are a bit more depending upon ingredients.

For more information about Challicious, email phillychallah@gmail.com or visit:

facebook.com/phillychallah

instagram.com/challicious_phillychallah

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