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Bake Challah with Roan Parrish

by Roan Parrish

My holiday romance, The Remaking of Corbin Wale, began with a challah. I don’t remember why I was thinking about challah poolside in Phoenix, Arizona, a few years ago, but I was. It was a cousin’s wedding and I was sipping a drink in the shade at the hotel restaurant—remember hotels and restaurants? I was thinking about braided challah and magic and one of my favorite books, Practical Magic, by Alice Hoffman, and the story of a bakery romance where characters have to break a curse to fall in love was born.

Throughout The Remaking of Corbin Wale, Alex Barrow, a baker in Ann Arbor, Michigan, bakes cookies, cakes, breads, pies, and everything else that will make your mouth water as you read. Corbin Wale, an artist, sits at a small table in the bakery by himself, and draws. Their love story is as cozy and delicious as that bakery; as individual and strange as Corbin himself.

The comment I got most often while people were reading the book? “I want to eat all the baked goods!” So, to prepare you for a cozy evening curled up with The Remaking of Corbin Wale, you should probably bake challah with me! After all, you’ll really long for a snack once you get to those bakery scenes.

Download the recipe from my website HERE, or by clicking the button below, and get The Remaking of Corbin Wale in all formats HERE, or by clicking on the cover!

Challah Lessons with Roan

Join Roan as she walks us through her process for making Challah, and talks about The Remaking of Corbin Wale. Plus, scroll down to see a pic of the finished product! (Editor’s note: they look yummy, and the Book+Main team would like Roan to please make this a series!)

The Final Result

*wipes drool* Does yours look as good as this? We certainly hope so! We’d love for you to share your results in comments, so feel free to let us know all about your experience baking Roan’s Challah—and reading The Remaking of Corbin Wale.

Oh, and if you’d like to taste test the book—sadly, the Challah is not something we can offer a taste of—then here’s a BITE for you! Enjoy!

About Roan Parrish

Roan Parrish lives in Philadelphia, where she is gradually attempting to write love stories in every genre.


When not writing, she can usually be found cutting her friends’ hair, meandering through whatever city she’s in while listening to torch songs and melodic death metal, or cooking overly elaborate meals. She loves bonfires, winter beaches, minor chord harmonies, and self-tattooing. One time she may or may not have baked a six-layer chocolate cake and then thrown it out the window in a fit of pique.

Find Roan online at roanparrish.com and be sure to follow Roan on Book+Main @RoanParrish.

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2 Replies to “Bake Challah with Roan Parrish”

Patricia

What kind of flour do you use? Bread, all purpose, enriched or what? Thanks so much.

hi, patricia! i use all purpose flour and it works great. you can play around with flour mixtures if you like—replacing one cup of all purpose flour with oat flour or whole wheat flour is also delicious. happy baking!

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