Food

Thanksgiving Comes Early — and Just in Time

Clockwise from bottom left, Breads Bakery babka pie, pumpkin cheese cake, pumpkin dinner rolls and autumn loaf. Image by Liza Schoenfein

By Liza Schoenfein November 10, 2016

It’s rare that I walk into the Forward offices and don’t see animated faces and hear lively conversation. But on Wednesday morning, after a long, stressful night of watching and covering the election returns, the Forward staff was quiet; editors and writers sat bleary eyed and pale before computer screens, or moved slowly to and from the coffee machine in the pantry, zombie-like.

Then someone mentioned that a large box had just arrived for me. Inside, it turned out, were a variety of goodies from Breads Bakery, a preview of what the Breads team would be turning out for Thanksgiving.

There was a chocolate babka pie and a pumpkin cheesecake, as well as a crusty round bread called an autumn loaf, studded with nuts and dried fruit, and a tray of pumpkin dinner rolls, shiny with a maple glaze. After snapping the image above I put everything back into the box and carried it out to the big open area where a number of editors sit together. I spread the word: The Breads fairy had come.

People began to stir, then even grin. Soon there was a bit of tentative oohing and ahhing. I think for a moment or two we forgot about politics, focusing instead on procuring pieces of those beautifully made sweet and savory confections.

Everything does not work out the way you hope and expect — and then there are times when the unexpected takes the form of a much needed, even spirit-lifting treat. For that, I’m thankful.

Breads’ Thanksgiving menu, which also includes pumpkin quiche, apple, pecan and pumpkin pies, a special challah and an apple-cranberry tart, is available from Breads Bakery starting November 11.

Liza Schoenfein is food editor of the Forward. Contact her at [email protected] and on Twitter, @lifedeathdinner

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.

This is a great time to support independent Jewish journalism, because every dollar goes twice as far.

— Rachel Fishman Feddersen, Publisher and CEO