The BAYT Young Professionals will be hosting an online bake sale for the second days of Succot this year.

Below you will find a list of baked goods for purchase. Orders and payments must be made through the website. Once your order has been received, we will put you in touch with the baker and you can arrange delivery/pickup directly with that individual.

The form for ordering baked goods is below the auction.

The items for sale are:

• 1 dozen banana chocolate chip muffins - by Aliza Kanner
• 1 double layer 8" round carrot cake with cream cheese frosting by Yael Diamond
• 1 pareve chocolate peanut butter frozen dessert by Gemma Goldstein
• 1 dozen chocolate chip cookie squares by Erin Silverman
• 1 quart butternut squash soup by Aliza Fried
• 1 dozen chocolate chip cookies by Aliza Fried
• 1 quart roasted garlic zucchini soup by Lindsay Salmon
• 1 quart mushroom barley soup by Sarah Dukesz
• 1 quart chicken soup by Jenn Diamond
• oreo ripple cake by Ariella Goldstein
• caramel bundt cake by Mindi Banach
• 2 large challahs by Elizabeth Turk
• krispy white chocolate chip cookies by Shoshana Mazin
• 16 cookie crunch brownies by Rebecca Herzig
• Low fat Cinnamon Crumb Cake by Chavi Breitbart
• 1 dozen zebra cookies by Sara Gutenberg
• 1 round blueberry crumble by Tova Segal
• 1 quart squash soup by Lindsay Kochman
• 1 chocolate chip cookie dough ice cream pie (pareve) by Dana Grossman
• 1 dozen chocolate peanut butter squares by Deena Adatto

To order multiple items, you must fill out the form multiple times (sorry about that!).

For any questions, please contact us at baytyp@gmail.com with “bake sale” in the subject line.

Tax receipts will be issued for the maximum amount allowable by law.

Rabbi Korobkin’s kashrut rules:

• All purchased items must be COR or OU kashrus approved
• All cooking must be done by a shomer Shabbos Jew
• We prefer cooking in disposable foil pans whenever possible
• All fresh vegetables must be inspected beforehand for infestation, using COR's rules of inspection (from their website). Especially for leafy vegetables, pre-washed and pre-checked are always preferred.