Remember Broyt Baking? During the pandemic, Mitch Furman’s loaves of challah and babka turned into a word-of-mouth sensation. Fans still talk about his caramel apple challah, garlic chive parmesan loaves and the pretzel challah that regularly sold out. Even after the bakery closed in 2022, Furman’s breads held a special place in the local food memory.
Now Furman is back — not with a storefront, but with challah classes at Kitchen Conservatory in Rock Hill, right next door to Carl’s Drive-In. The hands-on workshops bring back the same spirit of Broyt, teaching home bakers how to knead, braid and bake loaves worthy of a Shabbat table.
From Broyt Baking to the classroom
Furman’s story began in 2020 with a home oven and a lot of extra time. Broyt Baking grew from a cottage operation into a beloved local brand, known for loaves that were both beautiful and rich with flavor. “We set out to produce the most delicious challah we could make by starting with premium ingredients and following that up with the perfect process to get fluffy loaves,” Furman said.
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When the bakery closed, many assumed that chapter was over. Instead, Furman chose to channel his passion into teaching. The challah classes at Kitchen Conservatory let him continue the Broyt tradition in a more personal way — passing along the techniques that made his breads stand out.
A new way to learn challah baking
His upcoming class, “House of the Rising Bun and Braided Breads,” is set for Sun., Oct. 19, from 5 to 7:30 p.m. For $65 per person, students will learn how to handle yeast doughs, master braiding and even bake brioche buns. Furman says the Conservatory crowd is a little different than synagogue groups he’s taught in the past — curious home cooks who want to bring fresh bread to their own tables.
Carrying on the Broyt spirit
For Furman, challah has always been more than bread. He recalls his U City childhood filled with warm loaves at Shabbos dinners, and that memory continues to inspire his baking. Teaching others keeps that spirit alive. “It’s a beautiful bread to make, and sharing it with others is the best part,” he said.
How to join the class
Classes are held at Kitchen Conservatory, 8021 Clayton Road, Rock Hill. Registration is available online at Kitchen Conservatory’s website, and spots tend to sell out quickly.
