Now Inducting into the Challah Fame: Ron Romaner
The Challah Fame is a OneTable series that celebrates someone who loves to make challah (or other delicious food!) and does so as a form of self-care, self-expression, as a business, or for any other reason.
Throughout the pandemic, for most of us, lockdown meant more time at home, and in turn (maybe?!) more opportunities to cook. We got the scoop on how OneTable hosts have used this unusual time to level up and try new recipes and traditions at their Shabbat table. Now, we’re sharing their dishes and stories to celebrate the power of Shabbat during *an unprecedented time* and inducting them into the Challah Fame!
Know someone who needs to be inducted ASAP? Fill this out with the info you have and we’ll be in touch, or send it over to them to complete!
Then, we invite you to make this dish or one of your favorites and tag us @onetableshabbat.
Where do you do your baking?
How did you get into baking challah?
When I moved to Dallas from Jerusalem 28 years ago. There wasn’t a decent Challah to be had, so I set out to correct that situation.
How’d you learn to make challah?
I learned to bake from my grandmother and aunts. My Challah recipe has been years in development.
If your challah is for purchase? Where can it be sold/delivered? (ex: locally, nationwide shipping, etc)
I ship nationally. You may contact me at ronthebaker.com, by email at email@example.com, or on Instagram at ronthebakertx.
What does this ritual/practice add to your week?
Although it’s a business, Challah baking gives me a moment to pause and be grateful for the blessings in my life. The act of “taking Challah” itself is a quiet moment of reflection to ask God’s healing for the sick within our community, and to pray for my children’s well-being. It adds a small glimmer of purpose to my work and I relish the Challah process as my weekly artistic outlet.
What is the most delicious challah you’ve ever made or had? Spare no details!
A cinnamon apple Challah made with butter instead of oil!
If you could make challah with (or give your challah to) anyone in the world, who would it be and why?
My grandmother, who died long before I finally made a great Challah.
Any baking tips or tricks that you’d like to share?
Weigh your ingredients, pay attention to the final dough temperature (75-78°F), King Arthur Flour really makes a difference, and the secret ingredient really is…love!