• Cheryl’s rye bread is to die for – only don’t: you’ll miss out on a lightweight, beautifully-infused loaf that you’ll want to gobble up plain, toasted with butter, or used to sandwich-ify roast beef or corned beef & swiss. I did all three, and at the last, was transported to Sardi’s in Times Square.


  • When I received Cheryl’s challah as a gift, I found it so soft, fragrant  and rich that I wanted to wear it. I did refrain sufficiently enough to French toast it, but that was so good that I’m seriously considering threading the rest of the loaf as a necklace.                                                                                                                                     — PD from the East Coast


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and send to me at
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