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NGREDIENTS Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Eggs, Expeller Pressed Canola Oil, Honey, Sea Salt and Yeast.
Challah is braided egg bread. Its sweet flavor is derived from the use of honey. Although it traditionally was eaten on the sabbath, it has become an everyday bread loved by all ages. It is great with butter and jam, makes a mean grilled cheese sandwich and a delicious french toast. And, of course, it’s Kosher Pareve.
In 1984 Semifreddi’s opened the doors to a 450-square-foot bakery in Kensington, California with one sourdough recipe, four products and a commitment to bake and deliver world class, hand-made bread daily. We now utilize over 25 different recipes and bake more than 50 different breads and pastries. In a typical week, we bake around 190,000 loaves of bread and 40,000 pastries and cookies, at our “world” headquarters in Alameda. By the way, “our world” is the San Francisco Bay Area. Baking is our passion. Providing you with the freshest and highest quality breads and pastries at a reasonable price is our goal. We search the world for the finest ingredients; fennel from India, sesame from India and Central America, poppy seeds from Australia and the Netherlands, cinnamon from Indonesia, vanilla from Madagascar, and flour milled in Oaktown (Wurd!). We are and always will be self-proclaimed bread and pastry nerds. Tom, Michael & Barbara
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