38 | NOVEMBER 5 • 2020 

NOSH

EATS | DRINKS | SWEETS

A

steady stream of 
cars — 189 in the 
first hour alone — 
passed through the Boardwalk 
shopping center parking lot for 
a drive-through open house 
in celebration of Friendship 
Circle’
s recent purchase of 
Dakota Bread Company. The 
organization recently pur-
chased the bakery to train 
young adults with special 
needs by teaching life and job 
skills. 
By the time the three-hour 
event ended, an estimated 
1,200 people had attended the 
Oct. 25 celebration. While the 
West Bloomfield police and a 
handful of volunteers directed 
traffic, some attendees waited 
as long as 20 minutes to partic-
ipate in the free event. 
After driving through a 
large arch of purple and white 
balloons, cars stopped at des-
ignated stations throughout 
the parking lot to receive var-
ious gifts, including challah 

dough to bake at home, craft 
projects, assorted beverages 
and limited-edition Friendship 
Circle souvenirs. Of course, 
what bakery grand opening 
would be complete without 
baked goods? Volunteers gave 
out muffins, sugar cookies and 
chocolate babka. 
Each box of challah dough 
came with instructions on 
braiding and baking challah 
at home. Participants could 
also participate in one of 
three live Zoom challah bak-
ing classes with Chef Hunny 
Khodorkovsky. 
Cheryl Gastwirth of West 
Bloomfield, who volunteers at 
Friendship Circle’
s Life Village, 
baked the challah dough she 
received when she got home. 
“It was doughy and delicious, 
a little bit sweet,
” she said. “It 
tasted great — just like Dakota 
challah always does.
”
Since the organization 
announced the acquisition of 
Dakota Bread, customers have 

had one recurring question, 
whether the challah recipe 
would change. Like a broken 
record, Friendship Circle 
co-founders Levi and Bassie 
Shemtov keep assuring those 
who ask that it will not change. 
All the ingredients, said Bassie 
Shemtov, happened to be 
kosher and will remain exactly 
the same. Notably, not one per-
son asked if the price of a chal-
lah would change. It won’
t. 
“It’
s incredible to see so 
many people out here show-
ing their support,
” said Elliott 
Baum, a Friendship Circle 
board member and owner of 
Blue Ribbon Restaurants, a 
franchisee of Famous Dave’
s. 
“We’
re very excited about 
this new venture. In addition 
to providing training opportu-
nities, we’
re looking to double 
the wholesale and retail side of 
the business.
” 

Copy Editor David Sachs contrib-
uted to this report.

Friendship Circle holds open house 
to welcome customers back.

Dakota Bread
Is Back in Business

JEN LOVY

COURTESY OF CHERYL GASTWIRTH

Cars lined up for 

the Oct. 25 event 

at Dakota Bread.

Cheryl Gastwirth of West 

Bloomfield took a selfie with 

the Dakota Bread challah 

she baked at home.

A Friendship Circle 

volunteer at the 

Oct. 25 event.

Items on 

display at 

Dakota 

Bread.

JEN LOVY CONTRIBUTING WRITER

O’Brien’s Marks 30 
Years in Auburn Hills

It’
s the 30th Stone Crab Season 
for local restaurant O’
Brien’
s 
Crabhouse located in Auburn Hills 
on Opdyke Road.
Owner Dan Dunsky first opened 
O’
Brien’
s Crabhouse 30 years ago 
and has been in the same location 
ever since. Similar to an East Coast 
seafood restaurant, those in the 
know regarding “Stones” can’
t wait 
for fall to begin.
While O’
Brien’
s Crabhouse 
serves all types of delicious fish 
and seafood, Dunsky is very proud 
of his longstanding yearly deliv-
ery of “stones.
” Stones are flown 
in daily and Dunsky brings in 
about 200 pounds per week from 
October through New Year’
s Day. 
“From the dock to our door in 18 
hours,
” Dunsky says.
Dine in and carryout are avail-
able. Information at www.obrien-
scrabhouse.com.

BAKE!, Zingerman’s 
Hands-On Teaching 
Bakery, Goes Virtual
BAKE!, Zingerman’
s hands-on 
teaching bakery, has put its baking 
classes online. Transitioning from 
in-person to virtual class offerings, 
initiated by COVID-19, allows 
home bakers to enjoy personalized 
instruction for all levels in the 
comfort of their own kitchens.
 “Home bakers are tuning in 
everywhere from Israel and India 
to Germany and New Zealand,
” 
said Sara Molinaro, principal 
and lead instructor of BAKE!. 
“
As much as we’
ll always love our 
in-person classes, it’
s been so fun 
to instruct and encourage our stu-
dents virtually.
”
 Before each class, students 
receive a class guide with the 
recipes, a grocery list and a 
Zoom invitation to use when it’
s 
time to log into the virtual class-
room. See a schedule at http://
zcob.me/bakevirtual. 

