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New 2017 Audi A4 2.0T Quattro Premium Lease

mo*
$ 399 36
mo. lease

Naomi Elberg shows
off some of her
sufganiyot-challot.

$2,320 due at signing

MSRP $40,850

Magna Society

Audi Sylvania

5570 Monroe St. | Sylvania, OH
www.sylvaniaaudi.com

*Based on MSRP of $40,850 (incluiding destination charges). $2,320 due at signing, plus taxes, title, options & dealer
charges. $0 security deposit. For qualified customers who lease through AFS. Lessee responsible for 25¢/mi. over
30,000 miles. Subject to credit approval. See Audi Sylvania for complete details. Offer expires 12/31/16
2121960



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DESIGNS IN DECORATOR WOOD & LAMINATES, LTD.

Chanukah Combo

Local baker concocts
special treats,
blending challah
and doughnuts.

Rochel Burstyn | Contributing Writer

F

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or people deliberating between
a crusty slice of gourmet chal-
lah or a jelly doughnut this
Chanukah, the solution is simple:
Check out Naomi Elberg of Southfield’s
two-in-one sufganiya-challah.
The creator of home-based TGIS
(which, depending on the season,
stands for Thank God Its Shabbos,
summer or sufganiyot-time) first
became interested in baking chal-
lah during her volunteer hours for
the weekly challah sale that ben-
efits the Early Childhood Center at
Farber (Akiva) Hebrew Day School in
Southfield. Elberg rolled out the dough
Friday mornings at 7 a.m. from 2011
to 2013 and, during that time, learned
from her fellow volunteers, who had
extensive baking experience.
Around the same time, the Montreal
transplant began reading blogs, watch-
ing YouTube clips and experimenting
with online challah recipes. Her first
unsuccessful attempts were nixed
immediately by her taste-testers, hus-

Elberg makes an array of yummy
doughnut flavors.

band, Josh, and sons Jonathan, now
11, Jordan, now 9, and Noah, now
6. Eventually, she discovered what
worked and even ventured into atypi-
cal gourmet-flavored challahs.
“I look through fancy dessert cook-
books and, if a topping looks good,
I think ‘How can I get that in a chal-
lah?’” said Elberg, who created an
unusual, highly popular American
Barbeque challah topped with bar-
beque sauce, French-fried onions,
seasoning salt and smoked paprika for
July 4.
In May 2011, after enrolling their
boys in summer camps, Naomi
hesitantly posted the idea of selling
challahs on Facebook and was pleas-
antly surprised to immediately receive
orders, which she started filling on the
last day of school. She’s been busy bak-
ing ever since.
Word spread, aided by her ador-

continued on page 18

14 December 22 • 2016

