Classic Challah
$12.00A soft, golden six-strand braid with a tender crumb. Lovely as is, even better as French toast. Ingredients: wheat flour, water, eggs, honey, oil, yeast, salt.
Little Loaf is a small-batch home bakery. Pre-order challah and sweet bakes for the next bake day, then get them shipped or meet up locally.
A short menu, baked fresh for each bake day.
Each bake day has an order cutoff and a set number of spots. Once they're gone, that bake is full.
Everything is mixed, braided and baked for that day's orders. Nothing sits on a shelf.
Pick US shipping at a flat rate, or a local meetup that we arrange with you after you order.
Add your phone number at checkout if you'd like a text when your order is ready. It's optional.
Anything else? Email hello@littleloaf.shop.
Little Loaf is an online bakery with no shop front. Orders are shipped within the US or handed over at a local meetup.
Choose Local meetup at checkout. After your order is in, we'll get in touch to agree a time and place that works for both of us.
Shipping is a flat rate within the US, shown at checkout. Orders ship after their bake day so they arrive as fresh as possible.
Email us before the bake day's order cutoff and we'll change or cancel it. After the cutoff your order is already being baked.
Each item's page lists its ingredients. If you have an allergy, email us before ordering and we'll tell you exactly what goes into it.
No. You can check out as a guest. Signing in with Google lets you see your past orders in one place.
A soft, golden six-strand braid with a tender crumb. Lovely as is, even better as French toast. Ingredients: wheat flour, water, eggs, honey, oil, yeast, salt.
Our classic braid finished with an egg wash and a generous coat of toasted sesame. Ingredients: wheat flour, water, eggs, honey, oil, sesame, yeast, salt.
Each strand rolled in cinnamon sugar before braiding, so every slice has a swirl. Ingredients: wheat flour, water, eggs, sugar, honey, oil, butter, cinnamon, yeast, salt.
Next bake day
Saturday, October 31
Later bake day
Wednesday, November 4
Later bake day
Saturday, November 7
1 of 3 bake days