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Breads Bakery


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This year I made OGs - some filled with apricot, others with prune; gingerbread apricot, and chocolate halvah. They came out spectacularly ugly this year for some reason, but it didn't distract from the taste. 

 

Savory hamentaschen have been the rage for several years. I had some good ones with an olive oil sesame seed dough with a mushroom filling.

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