A pair of hobby-now-professional bakers helms the operation, which runs in the kitchen of Temple Chai in north Phoenix. Sharon Salomon and Benita Sonabend have decades of experience baking challah. Strangely, before meeting they both had separately baked from the same recipe.
That recipe comes from Norene Gilletz, whom Salomon describes as "the most prolific kosher cookbook writer in Canada." The two laugh about the coincidence. "There's a million recipes for challah," Sonabend says. "We have perfected the one we use."
Like just about any food, all challah are not created equal.
Salomon decries the state of store-bought challah, waxing on the virtues of "burnished" homemade challah with some bite on the crust and softness within. "Our challah will never be a yellow rubber band challah that comes out of a plastic bag," she says.
She's right. For one, their challah is filled.
A base of standard challahs will be available for order year-round. These will include plain, everything, and chocolate chip versions.
Each challah loaf costs $7.50. You place orders ahead of time and score the goods at one of Challahday-az's various pickup locations. For more on flavors, ordering, and pickup spots, head to Challahday-az's website.