Challah, Dessert Challah and Fresh Dough
Order Form for Black Friday, November 25th

*BLACK FRIDAY SPECIAL* Orders of $25 or more will get 10% off your order.
(Wait for order confirmation before submitting payment to receive discount if applies)

Fill out the form below to place your order for freshly made
- Challah dough (dough for two challot)
- Pizza dough (dough for three 15-inch pizzas - you can make them smaller at your home)
- Baked Challah

Orders will be available for PICK-UP only on Friday afternoon at my home in Ambler.

You will: Separate and roll out challah dough, braid, add desired toppings, egg wash and bake. (Complete directions emailed with order confirmation.)
You will: Roll out pizza dough into circles, add sauce, cheese and desired toppings. (I cook my pizza at 500 degrees but every oven is different). For the best crust, cook pizza in an oven set to 450-500 degrees.

COST: Challah - $10.00 per batch (yields two challot)
            Baked Challah - $19.00 per order (two challot)
            Dessert Challah - $13.00 per loaf (one challah)
            Pizza Dough - $16.00 per order (three dough balls)

Payment is through Venmo (Eric-Berger-27), PayPal (paypal.me/eberger427  --  send as "friends and family" to avoid fees) or Apple Pay
Only pre-paid orders will be fulfilled.

Orders must be in by Thursday morning at 10:00am for Friday pick-up. Dough and Challah may be frozen if needed.
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Email *
Name *
Cell Number *
Number of Challah Dough Batches (enough for 2 challot): $10 *
Baked and Ready to Eat Challah (2 loaves per order) Choice of Flavors (You can mix and match): Plain, Sesame, Funfetti, Everything Bagel Seasoning, Cinnamon Sugar $19 - LIMITED QUANTITIES *
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Baked and Ready to Eat Dessert Challah (1 loaf per order) Choices are nutella stuffed, nutella & oreo, or oreo funfetti $13- LIMITED QUANTITIES *
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Number of Pizza Dough Batches at $16 each (each batch makes three 15-inch pizzas) *
Special Instructions or Other Comments
Payment Method: Venmo, PayPal or Apple Pay *
Venmo or PayPal username or email *
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