About the Challah Bread
Ingredients:
Organic Wheat Flour, Water, Organic Cane Sugar, Organic Sunflower Oil, Organic Chicken Eggs, Yeast, Syracuse Salt.
Allergen Warning: Contains wheat (gluten) and eggs. Baked in a kitchen that also handles sesame seeds.
Net Weight: 16oz (454g)
85% of the ingredients in this loaf were grown within 200 miles of our bakery.
100% of the ingredients in this bread are organic.
Challah first entered my world in 2017, when our neighbor Naamah brought over a loaf stuffed with goat cheese and pesto. I was blown away by the fluffy, cloud-like nature of the bread, not to mention the beauty of those braided plats baked into their golden rolling hills and valleys. Naamah taught me the recipe that was passed to her from Shannon Sarna, the author of Modern Jewish Baker. Since then, I’ve been making challah for weekend treats, to give as gifts, or to cheer myself up on a sad day.
About Annica Bakery
We're Byrdie & Jared, and we love feeding people. We started baking bread for our kids and friends years ago, but as word got out, the many requests for bread showed us the path we're on now: baking bread full time with freshly milled flour from our friend Thor at Oechsner Farms in Newfield, NY, salt from David and Libby at Syracuse Salt Co., rye from Thor that we malt and mill ourselves, and a wild sourdough starter that a few of our friends have contributed to over the years. We started Anicca Bakery because we believe that everyone should be eating food that nourishes their soul and body, fills the lives it touches with energy, and is an ephemeral, edible work of art. Thanks for supporting our lives and the lives of everyone in the grain-chain that brought this bread into existence!
About the Challah Bread
Ingredients:
Organic Wheat Flour, Water, Organic Cane Sugar, Organic Sunflower Oil, Organic Chicken Eggs, Yeast, Syracuse Salt.
Allergen Warning: Contains wheat (gluten) and eggs. Baked in a kitchen that also handles sesame seeds.
Net Weight: 16oz (454g)
85% of the ingredients in this loaf were grown within 200 miles of our bakery.
100% of the ingredients in this bread are organic.
Challah first entered my world in 2017, when our neighbor Naamah brought over a loaf stuffed with goat cheese and pesto. I was blown away by the fluffy, cloud-like nature of the bread, not to mention the beauty of those braided plats baked into their golden rolling hills and valleys. Naamah taught me the recipe that was passed to her from Shannon Sarna, the author of Modern Jewish Baker. Since then, I’ve been making challah for weekend treats, to give as gifts, or to cheer myself up on a sad day.
About Annica Bakery
We're Byrdie & Jared, and we love feeding people. We started baking bread for our kids and friends years ago, but as word got out, the many requests for bread showed us the path we're on now: baking bread full time with freshly milled flour from our friend Thor at Oechsner Farms in Newfield, NY, salt from David and Libby at Syracuse Salt Co., rye from Thor that we malt and mill ourselves, and a wild sourdough starter that a few of our friends have contributed to over the years. We started Anicca Bakery because we believe that everyone should be eating food that nourishes their soul and body, fills the lives it touches with energy, and is an ephemeral, edible work of art. Thanks for supporting our lives and the lives of everyone in the grain-chain that brought this bread into existence!
