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Who makes the best Challah in Montreal?

I'm curious, who makes the best challah in the city? I was spoiled in Vancouver by a small bakery on west 41st run by a chinese couple who made fantastic challah. I am still searching here in Montreal.

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  1. There's always the Kosher bakeries on Victoria, in the 6000 address range on down to Jean-Talon. Cheskie seems to be another favourite as well, although I find theirs a bit dry and am much more partial to their rugelach. However, your mentioning that the best you found in Vancouver was made by a Chinese couple leads me to make a heretical suggestion: Cavallaro (4865 Sherbrooke just west of Victoria). My family has always ordered our challahs there for high holidays, and they are always sold out well before the end of the day whenever I go. Tony, the Italian gentleman who runs the show, just seems to have a knack for creating the most perfect moist, eggy and sweet iteration I've found.

    1. Ooohhh, I am a Cheskie's fan. I don't find it dry, as mtb suggests. But that being said I haven't tried mtb's Cavallaro suggestion!

      1. From last year:
        Best challah in Montreal and/or Laval?
        http://chowhound.chow.com/topics/395979

        1. As mentioned in the post that Carswell linked to and to reiterate, I love the braided challah from Atlantique (CDN x Queen Mary). It is on the sweeter side but has a very dense cake-like texture. It reminds me of the challah my bubby used to make on special occasions. Last time I bought one frin Atlantique, it did not make it home and was ripped apart and eaten in big hunks in the car. The also tend to run out early but I believe they bake them daily. Moh ... are you listening? I have eaten Cheskies challah but find that it tends to be a bit too well done for my liking. And the last raisin challah from Cheskies left me wondering where the raisins were! Now Cheskies Russian babka, that's another story.!

          3 Replies
          1. re: RhondaB

            If you're lucky enough to snag a table at Fuchsia on one of the weekends they decide to make Challah for brunch, prepare yourself for yeasted beauty. Recently, a friend and I enjoyed an aubergine ragout over rosemary polenta with a vivid baby greens & purple cabbage salad, accompanied by challah, which emerged from the kitchen in an arm-length towel-wrapped basket for diners to tug steamy chunks from. Memorable, though made problematic by two factors: 1) the challah isn't produced (as far as I know) on a schedule, so you can't plan to get it, and 2) since it's a communal loaf making the rounds of the café, you can't just sit and eat the whole loaf, which is, of course, what we all wish to do.

              1. re: williej

                Here's their site:

                http://www.epiceriefleur.com/

                They spell it "Fuchsia."

                -----
                fuchsia epicerie fleur
                4050 Avenue Coloniale, Montreal, QC H2W, CA

          2. Bought my challah at Cheskie's this week. Very nice.