Sundown on Friday, September 15, marks the start of Rosh Hashanah, the two-day celebration of the Jewish New Year. The egg bread called challah is a traditional part of the festive holiday meal, as are apples dipped in honey and bakery treats such as honey cake and rugelach — signifying a sweet start for the new year.
You’re on your own with the apples and honey, but we’ve got some suggestions on where to get the rest, including gluten-free versions.
A few notes for the uninitiated:
- The challah that is traditionally eaten for the Friday night Sabbath meal is oblong and braided, but for Rosh Hashanah it’s round and often studded with raisins or other fruit. There are many theories about the shape; chabad.org says: “The round challahs have no end, symbolizing (and actualizing) our wish for a year in which life and blessings continue without end.”
- The term “challah bread” is redundant — kind of like saying “baguette bread.”
- Challah is properly pronounced with a hard, guttural “ch” (which is difficult for many people of all religions to manage).
Shana Tovah to all!
Beyond Bread
421 W. Ina Rd. · 3026 N. Campbell Ave. · 6260 E. Speedway Blvd.
Beyond Bread sells plain, traditionally shaped challah every Friday, but for the holiday all the stores will stock up with round challahs in plain, raisin, sesame, and poppy seed varieties, along with honey cake — my favorite way to eat honey and apples — and apricot rugelach.
For more information, visit beyondbread.com.
Dedicated. A Gluten-Free Bakery & Coffee Shop
4500 E. Speedway Blvd. #41
This gluten-free bakery and coffee shop offers a full menu of Rosh Hashanah-related baked goods but here’s the catch: You’ve got to order by noon on Wednesday, September 13. Options include plain and raisin round challahs; apricot pecan, date nut, and prickly pear (!) rugelach; honeycake; and apple amaretto cake. If you can’t order in time, you can pick up cream puffs and eclairs at the bakery, no small consolation prize.
For more information, visit dedicatedgf.com.
Gourmet Girls Gluten Free Bakery/Bistro
5845 N. Oracle Rd.
This gluten-free bakery and bistro keeps cinnamon-raisin challah in their freezer, perfect for defrosting when needed.
For more information, visit gourmetgirlsglutenfree.com.
Jewish Community Center
3800 E. River Rd.
On Thursday and Friday, the various stations of the JCC — reception desk, fitness center, Cafe at the J — will offer round challahs. They sell out fairly quickly, so get a move on (hey, this is an exercise facility after all).
For more information, visit tucsonjcc.org.
Mona’s Danish Bakery
4777 E. Sunrise Dr. #113
Mona’s is selling both regular and round challah for the holiday. No other Jewish-related baked goods are featured, but the cinnamon apple kringle is absolutely in the spirit of Rosh Hashanah.
For more information, visit monasdanishbakery.com.
Nadines Bakery
4553 E. Broadway Blvd.
The only kosher bakery in Tucson, Nadines gears up for the holiday with an abundance of Rosh Hashanah-related baked goods: plain and raisin round challahs, honey cake, sponge cake, rugelach, mandel bread, bobka…oh my! They’re available in the bakery on Thursday and Friday, but it’s a good idea to order in advance.
For more information, follow Nadines Bakery on Facebook.
Village Bakehouse
7882 N. Oracle Rd.
Grab your phone and put in your order: The Village Bakehouse’s special holiday menu offers raisin, poppy, and sesame round challah, cinnamon, chocolate, and raspberry rugelach (all with walnuts), honey cake, and a variety of cookies.
For more information, visit villagebakehouse.com.
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Article written by:
Edie Jarolim
More about EdieBorn and raised in Brooklyn, Edie Jarolim was a guidebook editor at Fodor’s and Frommer’s in New York and Rough Guides in London before moving to Tucson and becoming a freelance writer and editor.
She is the author of four travel guides, including Arizona for Dummies; one dog guide; and a semi-racy memoir. Her articles about food and travel have appeared in National Geographic Traveler, Sunset, Travel + Leisure, and The Wall Street Journal, among other national outlets.
Food-related occupations run in her family. Her great uncle was Sigmund Freud’s butcher in Vienna. As a result of exploring this meaty connection, she has become an expert in a rare Jewish deli specialty called rolled beef.
