In Focus

Best Kept
Secret

PHIL JACOBS

Editor

0

kay, so you've heard the
cliche, "Best Kept Secret"
before. This time, we really
have one for you. Only,
judging from the line that forms at
about 10:30 Thursday nights, the
word is getting out.
That's when people from all over
the community come to buy fresh .
challahs for Shabbat. Sometimes the
challahs are so fresh, customers wait a
few moments for the cake-like bread
to cool.
And the smells. Short of the
Sabbath itself, nothing can lift one's
soul higher than the warm, wonderful
aroma of baked challah.

9/26
1997

86

4001101.

i.,0111111.0011101,

Kerry Silver, manager of Bagels
Plus on Lincoln, at Greenfield, start-
ed offering the challahs last Rosh
Hashanah.
"It sort of was the best kept
secret," said Silver. "Even people liv-
ing around the corner from us didn't
know."
The store has now quadrupled the
number of challahs it makes for
Shabbat: some 750 challahs per week.
"The number one thing we hear is
that's not a bakery-style challah.
There's a bakery-style challah and a
home-style challah. People literally
stop us on the street, telling us they're
fantastic, they're great.
"For us, the best part is that this is
something we enjoy. It's a labor of
love."