For best results, bake within 24 hours and keep refrigerated.

Yes. Freeze as soon as possible after delivery. When ready to use:

1. Thaw overnight in the refrigerator.
2. Let rest 30–45 minutes at room temperature.
3. Continue with shaping and baking instructions.

For best results, we recommend baking fresh within 24 hours.

No. The dough is prepared and ready for shaping, making it easy and fun for beginners.

Most customers spend about 30–60 minutes shaping, baking, and enjoying their challah.

Approximately 4–6 people.

We deliver throughout Salt Lake County and Park City. Join the launch list with your ZIP code — we're rolling out neighborhoods based on demand.

We deliver on Fridays — fresh challah and Bake Boxes ready for the weekend.

Order by Wednesday for that week's Friday delivery. Orders placed after Wednesday are scheduled for the following Friday.

Classic Challah is a traditional plain braid — golden, soft, and perfect for any table. Sweet Challah is lightly sweet with rich chocolate swirled inside.

Keep baked challah in an airtight bag or wrapped at room temperature for up to 2–3 days. For longer storage, slice and freeze in a zip bag for up to a month.

Wrap slices or a whole loaf in foil and warm in a 300°F oven for 8–10 minutes. Or toast individual slices for a crisp exterior.

Baked challah is best within 2–3 days. Before it goes stale, try:

1. French toast or challah bread pudding
2. Grilled cheese or panini
3. Homemade croutons or breadcrumbs
4. Freeze sliced loaf in a zip bag for up to a month

Day-old challah soaks up custard beautifully — don't toss it too soon.