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Good to Great Challah in Southern Westchester. Where?

laylag Dec 24, 2008 06:51 AM

ISO a bakery with excellent challahs within 20 minutes of Mmk/Rye. II love Kneaded Bread but not sure if they make challah and sometimes places run out too so need a back up. Does anyone have a solid, consistently reliable rec with sufficient supply so as not to run out by mid-day even on a Friday or a holiday?


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  1. d
    dolores RE: laylag Dec 24, 2008 06:53 AM

    Heisler's in New Rochelle or White Plains bakery in WP.

    2 Replies
    1. re: dolores
      Sra. Swanky RE: dolores Dec 24, 2008 07:06 AM

      LOL!! Hey dolores! We must've commented back at the exact same time!
      We should be spokeswomen for Heisler's!! :o) Hope you're having a wonderful holiday.

      1. re: Sra. Swanky
        dolores RE: Sra. Swanky Dec 24, 2008 07:11 AM

        Hi Sra. Swanky -- as you may have noticed, I love my sweets and when a bakery is stil excellent, like Heisler's or Chester Heights, I give them my support. Harrison and Rye are okay, with WP behind them both, but imo, Heisler's has it all.

        I wish you a happy holiday as well.

    2. Sra. Swanky RE: laylag Dec 24, 2008 06:54 AM

      Give Heisler's Bakery in New Rochelle (on North Ave) a call. They have great challahs and other Kosher goods.

      (914) 235-8201

      1. v
        VFresser RE: laylag Dec 24, 2008 07:03 AM

        Enrico's Pastries in downtown Hartsdale makes a superb challah -- I buy mine there every week, and he usually has a good supply. I've often gone in at 5pm on my way home from work and still scored one. Joe, the owner, is from the Bronx, where he has his original business with his father (I've had long conversations with him -- he is a hoot). He picked up all kinds of recipes from a Bronx Jewish baker years ago, and he is serious about his Jewish sideline to the Italian pastries assortment. In fact, I just put in an order for a whole bunch of his potato latkes ( 80 cents apiece) to feed my DH's large and hungry family on Friday. They are the next best thing to making my own.
        He also makes an insanely good challah bread pudding. And my DH vouches for his black and whites -- DH is a Bronx boy, and such things are important to him.

        14 Replies
        1. re: VFresser
          intrepid RE: VFresser Dec 26, 2008 05:40 AM

          agree about enricos, also kneaded bread does have challah its good,

          1. re: intrepid
            RawTunaFan RE: intrepid Dec 26, 2008 05:16 PM

            I think Kneaded Bread has the best challah.

            1. re: RawTunaFan
              intrepid RE: RawTunaFan Dec 29, 2008 05:59 AM

              i do both kneaded bread, and enricos, enricos is far superior, kneaded bread, too doughy and less taste, and poor outer crust compared to enricos

              1. re: intrepid
                dolores RE: intrepid Dec 29, 2008 06:20 AM

                I still haven't gotten to Enrico's -- I understand they have lobster claws?

                Have you been to Heisler's or WP Bakery, intrepid? How does their challah compare to Enrico's?

                1. re: dolores
                  intrepid RE: dolores Dec 29, 2008 06:43 AM

                  have not been to heislers or wp, i like enricos owner is italian, with bronx/jewish bakery training/back group, good pedigree.. whats lobster claws?? thx

                  1. re: intrepid
                    dolores RE: intrepid Dec 29, 2008 06:54 AM

                    A lobster tail, sorry, is a large sfogliatelle with a filling of pastry cream. I first had these from a pastry shop in Mount Vernon on Gramatan Ave. and they are simply wonderful, if you like very rich stuff, as I do.

                    1. re: dolores
                      laylag RE: dolores Dec 29, 2008 08:29 AM

                      DoIores, Isn't the dough/pastry on a sfogliatelle and a lobster tail completely different? In my experience the lobster tail is a much lighter almost or maybe a mache choux (sp?)/cream puffy type of pastry and the sfogliatelle, when made right (Veneiro's!) is a crispy, flaky, layered creation with a touch of "chew" to it.

                      1. re: laylag
                        dolores RE: laylag Dec 29, 2008 08:43 AM

                        Not any lobster tail that I've had. It is basically a large sfogliatelle, hence the 'lobster tail' shape, pumped full of pastry cream.

                        See this:

                        "Happened to be on Arthur Ave yesterday and stopped in to Morrone's on your recommendation. We bought a cannoli, a small lobster tail (my favorite, which is basically a cream or custard filled sfogliatelle-style pastry shaped liked its namesake)and one classic large sfogliatelle."

                        from here:


                        1. re: dolores
                          laylag RE: dolores Dec 29, 2008 11:54 AM

                          I imagine I haven't experienced a good one then. Love sfogiatelle but didn't like the one lobster tail I had a long time ago (not from Veniero's). Also, that one didn't have custard but a lot of whipped cream and I don't care much for whipped cream. Guess I'll give the lobster tail another go if from a really good place.

                          1. re: laylag
                            dolores RE: laylag Dec 29, 2008 12:16 PM

                            IF they haven't changed, and I wish I can remember their name, but the pastry shop on Gramatan Ave. in Mount Vernon fills theirs with pastry cream, maybe mixed with ricotta.

                            A mouthful of whipped cream? Ewww, not even something I would like.

                            1. re: dolores
                              rolise RE: dolores Dec 30, 2008 09:39 AM

                              Fleetwood Bakery. Located on Gramatan Avenue between Broad and Grand Streets. Their canollis are good too and they make the best cookies. They also bake Challah since the kosher bakery went out of business but I have not tried it.

                          2. re: dolores
                            laylag RE: dolores Dec 29, 2008 12:17 PM

                            Hey Dolores, just for fun I explored a bit as I have always wondered how the dough for sfogliatelle was made and had a thought about trying to make at home. Found this at epicurious... Rather mind-blowing actually. I guess I will continue to buy them (and lobster tails) at Veniero's and will have to get over to Enrico's too.

                            1. re: laylag
                              dolores RE: laylag Dec 29, 2008 12:33 PM

                              I know! I had looked into that once and jumped right back out. Reminds me of the one and only attempt at strudel my mother and I made ages ago. Comical, it was. I'll try to find out the name of the place in Mount Vernon.

                              1. re: dolores
                                dolores RE: dolores Dec 29, 2008 01:43 PM

                                laylag, the name of the bakery is Fleetwood Pastry Shop on Gramatan Ave. in Mount Vernon.

          2. j
            Jon1856 RE: laylag Dec 29, 2008 08:39 PM

            On a wim, I did a search on Westchester Magazine's site and found:

            And this from their main site:

            And this from the NYT's:

            1 Reply
            1. re: Jon1856
              dolores RE: Jon1856 Dec 30, 2008 01:27 AM

              Jackson and Wheeler? I'd rather give my money to a proven bakery like Heisler's or Enrico's than to a second rate restaurant.

              Then again, reviews are only as good as their reviewers.

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