From litigator to challah baker

Hagemeier is in her kitchen, occasionally opening the oven to poke into what’s cooking. 
 “Just to make sure there’s nothing raw,” she says. Hagemeier is hovering over yet another batch of what some have called “Denver’s Best Challah.” She stares intently through the oven window, and admits she could watch the final stages of her baking process for hours. “It’s captivating,” Luisa says. “It’s like magic.” Hagemeier has had affection for challah since she was young. Growing up in New York’s Upper West Side and always close to a bakery, it was a family tradition that her parents would faithfully come home from work on a Friday night with a fresh challah for Shabbat. “In the old days, probably in Eastern Europe, bread was […]