A Yom Kippur Challah

Anyone who has had a good Challah knows that you don’t need an excuse for a pillow-y soft, eggy slice of the cake-like bread. But if there’s one thing us Jews knows, it’s food, and how to create holidays based around food (or the absence thereof). Rosh Hashanah and Yom Kippur, the Jewish New Year…

There are good bagels, and then there are Litibaker bagels

(tl;dr No recipe today, but tips on how to use ‘Baked Soda’ to make every bread more delicious, and teaser for a special bagel-related announcement soon) If you’re reading this, you probably know that I’m a lawyer by training. I have zero professional baking experience or training. So I’m generally not one to brag about…

You don’t need to be a zombie to eat this brain…

Well, it’s not actually a brain, but it sort of looks like one, doesn’t it? A few weeks ago, I was browsing one of my favourite food blogs slash instagrams and came upon their description of this odd bread addition they call ‘Dutch Crunch’. Essentially, it’s a yeast/rice flour mixture which adds some texture and visual…

What’s next?

This being my first foray into food blogging, I’m interested to see what ‘the internet’ wants to read about. Send me an email, write a comment, or like my photos on Instagram to let me know what you’d like to see next!