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Welcome Shabbat into your home with these beautiful, one-of-a-kind ceramic creations. Kiddush cups, Challah plates, Natla (washing cup), Shabbat Candle holders and more.


And while there's no doubt in our minds that Kiddush Cups and Shabbat candles are important, a Shabbat night would never be complete without Challah, which is the softest, fluffiest bread, traditionally made only for Shabbat.


Here's one of our favourite recipes for Challah. Shabbat Shalom!

Recipe for Challah:


"The pure, simple, unadorned word challah means “a loaf of bread.” However, in halachic terms the word challah has a very specific definition, and colloquially it came to mean a certain type of bread thousands of years later.

The halachic definition of challah entails separating a section of dough from your kneading and giving it to a kohen. This piece of dough is called “challah.” [chabad.orgallah.htm]

  • 1 Kg Plain (All purpose) Flour (6 2/3 cups) plus 1/2 cup extra

  • 500 ml warm water (2 cups)

  • 6 teaspoons dried yeast (18 g or 3 sachets)

  • 170 grams Caster (Superfine) Sugar (3/4 cup)

  • 1 1/2 tablespoons salt

  • 2  eggs beaten

  • 125 ml vegetable oil (1/2 cup)

  • 1  egg beaten, for glazing

  •   poppy or sesame seeds

  1. Put 1 kg of the flour in a large bowl. Make a large well in the flour and add the warm water. Add the yeast and 1⁄2 cup of the sugar, stirring the yeast and water in the well until combined. Set aside for 15 minutes, or until the yeast is foamy.

  2. Add the salt and remaining sugar to the well and mix. Wait another 5–10 minutes for the mixture to foam again.

  3. Add the eggs and oil and mix with a wooden spoon. Gradually incorporate the flour in the bowl into the egg mixture in the well. Once combined, tip onto a floured surface and knead. If the dough is too sticky, slowly add the extra flour. Knead for 10 minutes until you have a smooth, slightly sticky dough, adding a little more flour if needed.

  4. Place in a large oiled bowl and cover with a tea towel. Set aside in a warm place and allow the dough to rise until it has doubled in bulk (2–3 hours).

  5. When the dough has risen, divide it into two equal pieces. Shape each piece into a plaited loaf.

  6. Preheat the oven to 180°C/350°F. Place the loaves on a lined baking tray and allow them to rise for at least 30 minutes and up to 1 hour.

  7. Brush with the egg wash and sprinkle with the seeds. Bake for 45 minutes, or until golden in colour. Remove from the tray and allow to cool.    []

Art is literacy of the heart

-Elliot Eisner

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