The San Francisco Bay Area has one of the largest Jewish populations in North America. But unlike communities in places like New York, Chicago, Los Angeles and Toronto, it has no identifiably Jewish neighborhoods filled with Jewish bakeries, butchers, delis and food shops.
The lucky few who live near one of the local Jewish bakeries can stop by to pick up their bread. But for everyone else, supermarkets and even the front desks of Jewish community centers and synagogue nursery schools are the way to get the good stuff, thanks to challah distribution networks around the city.
With the High Holidays fast approaching, store shelves (and those front desks) will soon be stocked with round challahs with raisins and other treats. Here is a taste of five different plain loaves popular with Jewish residents of the Bay Area. Prices range from $2.99 to $6.75 per challah.
“It is so wrong for a deli customer to be served a knish that’s been put in a microwave,” lamented Michael Siegel, a successful San Francisco chef who is poised to open his own new Jewish deli in late January. At his place, almost everything will be made from scratch. “It’s time to bring the pride and love back into deli food,” Siegel said.
The first-time restaurateur takes making a good, fresh knish very seriously. In fact, his deli will be called Shorty Goldstein’s as a tribute to his great-grandmother, whose excellent knish recipe Siegel uses. The moniker is a combination of the great-grandmother’s nickname (she barely reached 4’10”), and her maiden name.
Inspired by new delis like Mile End in New York, Siegel, 33, decided to leave his position as chef de cuisine at Betelnut, a contemporary Asian cuisine restaurant, to join in San Francisco’s Jewish deli revival. “We have a large Jewish population in the Bay Area,” Siegel noted. “There’s a demand and a niche for good, slow-food Jewish deli. Wise Sons beat me to it and proved the point, which serves as motivation for me.”