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Community Highlights: Meet Britt Jursik of Challah Back Dough

Today we’d like to introduce you to Britt Jursik.  

Hi Britt, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
Thank you for asking. I am an Ohioan, born and raised. I began my college education in Family and Consumer Sciences at Ursuline College in Pepper Pike, Ohio. The town is predominantly a Jewish community. I recall finishing volleyball games on Fridays and scarfing down a whole loaf of sweet challah bread. I was always down for a meal replacement of Challah and butter. This specific bread was a mystic creation that I could not begin to imagine how it was made. I just knew I loved it. Long story short I finished four years of college, relocated to various states and became a cicerone certified beer server. Malts, grains, and different wheats make a delicious beer but ALSO delicious Bread! I tried so many different bread recipes. It wasn’t until I had my ancestry researched that I found out that I have Jewish lineage. That was when I looked up a challah recipe on the food network and was obsessed about it. I should mention here that I love Jewish culture and food and consider myself agnostic to non practicing of any religion. When the pandemic started and I was out of work I started baking Challah and giving it to my friends that were out of work. With the support of my boyfriend, I took time off and we decided to start a family. When our son was 6 months old I knew I needed to make this a ligament business. I am able to be a mom first and make ends meet with my small business.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
Yeah I’d say so. As a white female in America I know I have been given opportunities that are not available to women of color. I am not very quick to complain about my shortcomings. My mission is to support women of color in business and community. My only employee is a native Southern Ute woman named Julee Groves. She is both professionally business minded and Hard worker. She and I hope to build the business over time. We participate in donation based bread prices if people cannot afford the full price. This money goes back into the community. We support Encircle Together and VOA homeless youth. If I were to do it all over again I would have pursued a loan sooner, established a business and created a community. The most rewarding part about the past year has been the support from various female owned businesses. Lincoln Street Farm, Mims Sourdough, Salt City Kitchen, Sweet Vinyl Bakeshop, Aziza SLC, and Kahve Cafe, just to name a few. These are all female owned businesses in SLC that were started by women of color and/ or the LBGTQ community. I never knew that pressure could make me take a chance. I guess I just needed a pandemic and a 5.7 earthquake to make me start a company. WIth that being said, last week I dropped a ripped bag of 50 pounds of flour in the trunk of my car. That’s a real obstacle.

The supply chain issue is affecting small batch bakers. Flour, butter and eggs have all skyrocketed. I think we have all taken a pay cut. Whoever is reading this should consider purchasing bread, pastries, cupcakes and meals locally. It keeps the money in the city of Salt Lake and not in the banks of big corporations.

Thanks – so what else should our readers know about Challah Back Dough?

Everything I make is made to order. When you go to you will find a variety of 17 breads to choose from. Savory, sweet, chocolatey and pretzel, you know. Salty! My base dough is fermented for 24 hours which allows the gluten to bread down further and the delicious yeast and buttery flavors to develop. I make bread for people with dietary restrictions too. Vegan, Dairy Free and Gluten Sensitive/ Gluten Free (not safe for those with Celiac’s because of potential cross contamination. I am very safe) I absolutely love my Dark Chocolate and Tahini Babka. This bread isn’t too sweet. It is delicious for a quick breakfast or after dinner dessert. My equally favorite bread is Garlic Pretzel Challah. It is a large loaf boiled in baking soda water and topped with pretzel salt. It is fantastic sandwich bread or with melted cheese.

Challah Back Dough is sold on the shelf at
Central 9th Market (161 W. 900 S. SLC) Traditional Challah and Everything Challah

The Neighborhood Hive (2065 E. 2100 S. SLC) Rainbow Challah, Traditional Challah, Everything Challah and Vegan Challah and Bagels

Encircle Café (331 S. 600 E. SLC) Rainbow Challah

When I started this company I wanted to focus on challah and just try various styles of the traditional bread. Some may frown upon it because I have never been Jewish. I stay within the lanes of this style of bread. So I hope you enjoy it as much as I do.

Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I believe that a risk should have a plan. When you can develop a strategy to use a product you can buy in bulk, such as a 50 lb bag of sugar on the raw. It may cost you, but overtime you will use it. It won’t expire if stored properly. That’s a small risk I suppose. SO let’s talk about a big risk. When you are asked by a customer with a specific dietary restriction, vegan, gluten sensitive, dairy free or keto. You must evaluate how much you will spend on ALL of the ingredients in bulk. If you can commit to being frugal for a while for the longevity of this slow moving product, it could pay off. If anyone would like to ask me questions you can send me a DM on Instagram or email me.


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