ON Thursdays and Fridays especially, work for Maurice Bensimon is a long yellow road of crumbs.
That's when the Danish-born chef and bakers at the Jewish Club crank out around 300 loaves of challah, the traditional Jewish yeast bread.
Served on the Sabbath, holidays and other ceremonial occasions, challah (pronounced hah-lah), is rich in eggs (hence the colour), has a light airy texture and in its classic shape, is usually braided.
Eaten warm, a hunk needs nothing more than greedy fingers.
It makes great toast for breakfast, a good nibble for tea.
Soak a few thick-cut slices overnight in a sweetened milk-egg mixture, and this bread, that can be sprinkled with sesame seed or poppy-seed, makes a delightful baked French toast for Sunday.
What is distinctive about Mr Bensimon's challah and other baked goods, such as breads (rye, sandwich loaf), chocolate cake, savoury turnovers (called borek ), filled sweet rolls (prune or date), tarts, baklava and quiche is that they are all free of dairy products.