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Best challah (kosher or not) in the area?

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baronworm Feb 5, 2010 01:32 PM

(FYI to those who might wonder, challah = braided egg bread, akin to brioche, that's a staple of the traditional Jewish sabbath meal every Friday night.)

I think I know the answer to my own question (Fishman's Kosher), but perhaps I'm missing an even better loaf of challah from some other bakery here in the Twin Cities.

I consider the "egg braid" at Rustica is a close second to Fishman's. (they don't call it challah as it's not actually kosher)

The challah from Breadsmith and Yum are both edible but not even close to the wonderful loaf that Fishman's produces.

What say ye?

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  1. g
    getgot211 RE: baronworm Feb 5, 2010 02:51 PM

    I have yet to try Fishman's but Rustica's is the best I have had.

    1. k
      kersie RE: baronworm Feb 5, 2010 06:06 PM

      It Takes the Cake in Minnetonka has amazing challah.

      1 Reply
      1. re: kersie
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        carlos2go RE: kersie Feb 8, 2010 09:52 AM

        I agree with kersie. It Takes the Cake is amazing! Their regular challah is divine, and their chocolate chip (made only on certain days) goes a step beyond.

      2. s
        soupkitten RE: baronworm Feb 10, 2010 10:17 AM

        the wedge bakery does a nice challah (not kosher)

        2 Replies
        1. re: soupkitten
          JulianPantangeli RE: soupkitten Feb 17, 2011 09:04 PM

          Yes, the Wedge is my current favorite. I haven't tried Fishman's, and they're closing soon. Breadsmith I find very bland.

          1. re: JulianPantangeli
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            goyimfromroch RE: JulianPantangeli Sep 2, 2012 10:35 PM

            I got a loaf from the Wedge last week. Surprisingly good considering there is no butter. Slighly sweet so I suspect a bit of honey. Good for snarling and good toasted, I would rank slightly below Kowalskis and FMP in my survey below. Probably a 3.2

        2. NugarifiK RE: baronworm Feb 10, 2010 01:41 PM

          Yum! Kitchen & Bakery makes a great challah loaf. They are also doing heart-shaped loaves through Valentine's Day. Yum! is located on Minnetonka Ave in St. Louis Park.

          1. b
            baronworm RE: baronworm Feb 11, 2010 06:40 PM

            Thanks to those who suggested "It Takes the Cake." I got a fresh challah there today and tried it. I think it's a very very close call, but I give the nod to Fishman's for the better challah.

            It's not clear to me if any of the other respondents above have had a Fishman's challah - if you haven't you really should make a point of stopping by on a Friday (earlier is better, it's not unheard of for them to run out by 2pm...) to try one.

            3 Replies
            1. re: baronworm
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              faith RE: baronworm Feb 11, 2010 09:51 PM

              This is very interesting that Fishman's is getting a tastier product without any dairy products which would normally be in challah. or am I wrong.............is it just eggs, which are allowed at Fishman's? no milk or butter in challah?

              1. re: faith
                weinstein5 RE: faith Feb 12, 2010 06:08 PM

                You can make a dairy challah but typically the Friday night Sabbath meal is meat and those who would want a kosher challah will not mix milk and meat -

                1. re: weinstein5
                  Latinpig RE: weinstein5 Feb 13, 2010 10:36 AM

                  In my experience it is not even close. Fishmans has the best challah in town. Nothing else compares.

            2. b
              baronworm RE: baronworm Feb 16, 2011 01:44 PM

              given the (temporary while they find a new location, perhaps?) closing of Fishman's, my list of favorites now drops to two:

              I still prefer Rustica slightly, for it's excellent flavor and less wonder-bread texture. (this texture also makes it a little less traditional in my opinion)

              If you want an excellent and more "traditional" (see above), then definitely It Takes The Cake.

              If you're desperate, then I say go with Yum or Breadsmith or even Trader Joe's

              (but I must admit, I haven't gotten a challah at Patisserie 46 yet...)

              -----
              Breadsmith
              3939 W 50th St, Minneapolis, MN 55424

              12 Replies
              1. re: baronworm
                AnneInMpls RE: baronworm Feb 16, 2011 03:30 PM

                Nice summary, though depressing news about Fishman's. Have you seen HeavyTable's challah review? They liked Patisserie 46's challah better than Rustica's, but they didn't review It Takes The Cake's version. I'd be interested in your opinion on P46 vs ITTC.

                http://heavytable.com/the-best-and-wo...

                1. re: baronworm
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                  goyimfromroch RE: baronworm Jun 15, 2012 03:08 PM

                  Rustica is good and dense and flavorful. My wife and I make challah from a recipe one of her best friends in college got while going out with a Jewish guy at the time. She (and my wife) are avid bakers. It's uses 3 risings and we use plenty of real butter and make it in loaf pans. It's best toasted, then slathered with a sweet cream butter/marg blend. Crunchy toasted and buttery is the best. I let it rise as long as possible to get a little more "air" into it, but the unprocessed wheat flour gives it a nice coarseness. Our nephews can devour a loaf in one sitting (apiece).

                  I completed a challah quest today with loaves from It Takes The Cake, Patisserie 46, Sun St Breads, and Kowalskis. All are "free form" braids, as is Rustica's. This makes sense as washing out the loaf pans can be quite a chore.

                  So not sure how they will fare in the toaster. There's usually fights over the end pieces from the loaf pan baked challah we make. The ends get the most flaky crust and can hold the most butter/marg blend slathered over them.

                  I'll post the opinions of each after we pig out...

                  1. re: goyimfromroch
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                    baronworm RE: goyimfromroch Jun 16, 2012 09:41 AM

                    I feel like It Takes the Cake has improved their challah even more in the 4 months since I last posted praise in this thread. I'll be interested to read your opinion summary, as I've never had challah from Sun St. or Kowalski's.

                    1. re: baronworm
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                      goyimfromroch RE: baronworm Jun 18, 2012 11:48 AM

                      I'll do a toasted-only review first - although I've sprinkled in some non-toasted, tear-away comments. This does not take into account kosher adherence, just flat out decadent falvor:

                      ITTC (It Takes The Cake) has the best flavor toasted and is most like the challah we make without the flaky crust since no loaf pan is used. Rich and buttery, sweet, get me some milk to go with this...(I am lactose intolerant, but take lactase pills when the occasion arises. So when a food item screams milk to me, that says something).
                      Good non-toasted, tear-away flavor - with Rustica being ever so slightly better and a little denser.

                      Surprisingly, Kowalski's was 2nd most like the challah we make. Dense, flavorful, chewy but just a bit more plain compared to ITTC. Has a good non-toasted flavor also. Get me milk here also...

                      P46 (Patisserie 46) was denser, a bit less sweet, almost sour (in a good way). It didn't taste as well toasted. Good flavor non-toasted. Probably the best balance between flavor and healthiness.

                      Sun St Breads was good, more airy, OK flavor toasted, OK flavor non-toasted.

                      For French Toast:
                      Kowalski's and Sun St were best as they were a little "stiffer". ITTC was almost too decadent for French Toast. I was too stuffed to try the P46 as French Toast although it seems like it would work also.

                      So if I needed some challah for road food (no toaster available) - ITTC and Rustica would be my choice for different reasons. ITTC just for flat out flavor, Rustica for a little denser, chewier but still very good tasting bread.

                      I'll have to make a side trip over to St Paul for Faces Mears Park - I suppose I have to get there at exactly 11:05am to have a chance at getting a loaf?

                      Another note: ITTC took reserved me a loaf for the next day so pre-orders are possible.

                      Please remember, this is a non-kosher review. I'm into flavor, I make my own challah when I am in an ambitious mood, but I need a way to get a quick fix...

                      1. re: goyimfromroch
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                        baronworm RE: goyimfromroch Jun 18, 2012 01:28 PM

                        thank you for the detailed write-up. It is a skilled challah taster who knows the important distinction that must be made between a toasted slice and a "raw" tear-away piece.

                        In our household we rarely get past the latter approach - we call that tear-away a "snarl" of challah. ("hey pass me a snarl, will ya?" :-)

                    2. re: goyimfromroch
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                      sandylc RE: goyimfromroch Jun 16, 2012 10:08 AM

                      Why margarine? Unless you are kosher, which you are not (note the butter in the dough), it seems terrible to use margarine on these breads!

                      1. re: sandylc
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                        goyimfromroch RE: sandylc Jun 18, 2012 11:25 AM

                        Yikes! Take it easy, it's a butter margerine blend - Country Morning Blend. It has some sweet creamery butter in it. I used to use it for the bread itself but can't get sticks in Rochester anymore. I also use tub butter with sweet cream also - but you know ya' got to cut down on the fat and cholesteral somewhere...

                      2. re: goyimfromroch
                        k
                        Kldwsp RE: goyimfromroch Jun 18, 2012 11:19 AM

                        Faces Mears Park in downtown Saint Paul does an excellent challah, also challah buns.

                        1. re: Kldwsp
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                          goyimfromroch RE: Kldwsp Jul 8, 2012 04:39 PM

                          OK, So I got a loaf from FMP (Faces Mears Park) in St Paul. It was a little pricey, but was about 30-40% larger than the ones from P46 and Rustica. About 25% bigger than IITC and Kowalski's. On the same day, I also picked up a laof from ITTC and Rustica.

                          So we're comparing FMP, ITTC, and Rustica for flat out flavor (as I do not keep kosher).
                          Let's start out toasted and slathered with butter:
                          - ITTC is still tops here in flavor and texture, hands down. Hopefully, they stick around since when I was surfing the web for their store hours, I noticed that the bakery is up for sale.
                          - Rustica is a close 2nd for toasted and slathered.
                          - FMP was 3rd amongst these three.

                          For "snarling" (un-toasted, tear-away), the order is the same. I just wish I lived or worked closer to ITTC.

                          As far as overall (remember that I am doing Kowalski's, ITTC, and Sun Street from memory):
                          1. ITTC - best flavor and toasted texture. Good snarling flavor.
                          2. Rustica (And I gotta' try the Futi and Nut bread when I'm not loading up with 2-4 loaves of challah). Denser, probably the best for snarling on a road trip.
                          3. Kowalski's and FMP
                          4. P46 (My apologies to you P46 zealots, but the owner won national awards in pastries which along with the tasty looking sandwiches will have me coming back).
                          5. Sun Street (Although I think I saw some kind of figgy rye bread here which looked intriguing. I also loved their baguette carry-out sandwich for lunch and for dinner (I think it's was called) Le Croque.

                          So there you have it. The wife (and I) think our homemade challah is still the best in flavor, texture, snarling. (Love that term - thanks baronworm). I know, we're biased since that's what we've grown up on as many others probably have a fondness for the challah that they grew up on.

                          But we use plenty of butter and probably more sugar/honey than any of the bakeries above. It's just nice to know that when it's too hot to bake, or I just don't feel like devoting a day and a half to doing 3 risings and all that kneading, braiding, egg-washing, and loaf pan cleanup - that I know where to get some pretty darn good challah. (Of course, no choco-chip challah like Amy's bread in NYC...yet).

                          1. re: goyimfromroch
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                            Ummm RE: goyimfromroch Sep 3, 2012 03:26 PM

                            goyimfromroch are you in Rochester (saw reference above?) Any good place here? I think we've tried Trader Joe's, Prescott's (I think? Or was it Gingerbread House?) and Great Harvest, and my fav is Great Harvest. Wonder if there are other places that sell them here too...

                            1. re: Ummm
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                              goyimfromroch RE: Ummm Sep 12, 2012 06:42 PM

                              That's about it...ITTC, Rustica, Kowalski's, FMPark, Wedge Coop,...my top choices in the Twin Cities area.
                              My house in Rochester if I do a batch for Xmas or Easter. Sometimes a summer batch, but since I've found reasonable substitutes in TC area...not as motivated.

                              I want to try the brioche at Patty46 - that's probably where they use the butter...

                              1. re: Ummm
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                                goyimfromroch RE: Ummm Sep 16, 2012 07:16 PM

                                Oh I forgot about Daube's Bakery right by Bicycle Sports off 7th St. They will do pre-orders of challah. I've never done it myself, so don't know pricing. (But Daube's is not cheap, but still very good - they use lots of butter).

                      3. b
                        bohemianclub RE: baronworm Sep 3, 2012 03:51 PM

                        Ya gotta "luv" Byerly's fresh-out-of-the-freezer challah . . . gosh, if only they had a bakery.

                        1 Reply
                        1. re: bohemianclub
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                          sheepy RE: bohemianclub Sep 29, 2012 08:38 PM

                          I get it fresh, unsliced at the St Louis Park Byerlys. I love it.

                        2. b
                          bkmnus RE: baronworm Sep 16, 2012 07:25 PM

                          I grabbed some challah today at the Kingfield market from Sunstreet. The crust was toothy, the inside was nothing short of why you love a good loaf of bread. They only make challah on Fridays, but they had some for todays market, so I was appreciative of that.

                          1 Reply
                          1. re: bkmnus
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                            ChillyDog RE: bkmnus Sep 17, 2012 02:30 AM

                            L'Shana Tova

                            Happy New Year!

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