 From the 1950s, mass-produced bread replaced these loaves and standard, government subsidized loaves known as "leḥem aḥid" became mostly available until the 1980s, when specialized bakeries again began producing rich sourdough breads in the European tradition, and breads in a Mediterranean style with accents such as olives, cheese, herbs or sun-dried tomatoes.A large variety of breads is now available from bakeries and cafes.Challah bread is widely purchased or prepared for the Shabbat.