Artfully braided with six strands, these sourdough challahs are wholesome and dairy free. Made with all natural ingredients and organic flour, the very subtly sweetened enriched dough is fully and slowly fermented for over 36 hours. They are all hand crafted and a true labour of love. With an airy crumb, pillowy soft texture, a deep golden, egg washed crust and a wonderful flavour profile, these sourdough challahs have become very popular in my neck of the woods.
Wild garlic differs from common garlic cloves by being more mellow and having a distinct grassy flavour. The raw leaves have a strong pungent smell, but the taste is delicate and sweet. The season for wild garlic is unfortunately very short, so this one is a true special on the menu.
