Today we’d like to introduce you to Julia Hewitt.
Hi Julia, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I’ve been an event planner/coordinator for roughly the past 20+ years, and then the pandemic hit! Baking helped me deal with the stressors of canceled weddings and events. I started on my journey to create an edible Gluten Free Challah because three years ago, I was diagnosed with Hashimotos disease and discovered that I was allergic to gluten and wheat. Three long years without a Gluten Free challah is a lot of time for someone who LOVES challah. And so the process began. Scouring the internet for every possible iteration of Gluten Free Challah and/or anyone who sold it. Trying every single flour blend that claimed to produce that light, fluffy, doughy bread of my childhood. And so I began, testing and reading. I now own every book on Bread baking. I just needed to know everything I could with regards to baking bread.
I have always loved baking but, baking edible gluten free bread became an obsession. I must say that in my journey to create my Gluten free challah my garbage can was very well fed. Then, one day, I happened upon a recipe in the Jewish Journal that touted itself as being the best gluten free challah. I saw that author recommended Steve’s Gluten Free Blend from Authentic Foods. This was the light bulb moment that propelled me further. I immediately ordered and started to play in the kitchen. I looked at every single recipe for challah both Gluten Full and Gluten Free comparing similarities and differences and went to work to create my recipe.
Each and every time I completed a challah, my son would schlep from West Hollywood to sample the challah. He just happens to have a great palate that I can trust. My son is not allergic to gluten and he nit-picked every crumb. So with much frustration and a very happy trash can I continued the good fight till my child asked the question any GF baker dreams of hearing: “This is gluten free? No way! You need to sell this!”
And thus the creation of Momala’s Gluten Free Bake Shop. The name came from my Grandmother whose name for me was her little Momala. I got my baking chops from her and my Aunt Dottie and so to honor her, I named my business Momalas. BTW my maternal Grandfathers’ (her husband) family were bakers in Poland, so in a way I am keeping the tradition of my heritage.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Hmm. That’s a tough one. I think I faced more challenges than struggles. My greatest challenge is that I work in an original 1950’s apartment-sized kitchen with an original O’Keefe and Merritt oven whose capacity is not the greatest. I also struggle from lack of counter space. But, my good friend Doug, the contractor helped me reconfigure some special challenges and with the ability to purchase some free-standing metal counters, I turned my kitchen into a fairly usable space. I still have to juggle a bit on bake day. It’s a good thing I love puzzling.
Another challenge I faced in this time span has been supply chain issues due to Covid – But after some initial issues and many, many conversations with my suppliers, I believe progress is occurring.
My real challenge or I should say struggle is that I have to bake late at night and in the early early morning hours when the only people awake are crazy bakers. Since I do love my sleep, being deprived of it has been something I have had to learn to accept, lol.
My biggest obstacle is probably my mind. I know I am not alone in this one. But, not having any formal training definitely keeps me awake many a night.
We’ve been impressed with Momala’s Gluten Free Bakery, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
My business is considered to be a small-batch Artisan bakery niched in Gluten Free bread, more specifically Challah and recently added Babka. I make all my items to order. My customers DM me via either Facebook or Instagram and once paid, they get on my weekly bake schedule. I am probably known for my Challah but I think my Babka is starting to gain momentum.
I think that what may set me apart is that I am a small-batch micro-bakery that has concentrated in Challah. I produce a product that is made fresh to order and delivered to your door in time for the Sabbath. I am phasing delivery out when a very lovely bakery, Diamond’s Bakery on Fairfax approached me and offered a spot in their bakery case for my items.
I want my readers to know that I am not a formally trained baker. I learned to bake from my Grandmother and by reading and learning about food. Additionally, I get contacted all the time regarding a lot of allergies and I want to help people who can’t have gluten and dairy and… the list is endless in their journey to find a Challah that they can not only eat but enjoy! Since Challah is center stage at every holiday and Friday night dinner, it brings me joy to create something that someone else wants to eat. I guess my sense of pride comes from my customers loving what I do.
Any big plans?
Eventually, I would like to find a food truck, RV or something similar and turn it into a freestanding kitchen in my driveway. Additionally, I love to play in the kitchen and be creative. So I would like to add more items to my line.
My daughter and I are working on a treatment or 2 for a reality show, but I can’t say anything about that.
Pricing:
- Challah are $16.00 each
- Challah Rolls are $4.00 with a minimum purchase of 6
- Babka are $25 each
Contact Info:
- Email: juliaannhewitt@gmail.com
- Instagram: https://www.instagram.com/momalasgf
- Facebook: https://www.facebook.com/momalasgf
Image Credits:
Joelle Martinec from Ginger Sole Photography
