3-Loaf Bread Box

Hammonton Round

Hammonton, New Jersey is home to the highest concentration of Sicilians in the U.S., making it a natural namesake for this ancestral bread of Sicily. Durum wheat, semolina flours and lots of toasted sesame seeds yield a loaf with fine crumb and thin crust.

City White

When families started relocating from rural areas into cities, commercial yeast became more readily available and revolutionized America’s traditions of home bread baking. Meet our City White… Crust’s classic Italian white bread made with cake yeast and a natural starter.

Bowery Rye

Bowery residents have a reputation for being rough, tough and able to withstand anything. That’s our Bowery Rye Bread – ready for a challenge and heaps of corned beef. This is a true rye, with over 50% rye flour, a slight sour taste, dense crumb and thin crust.

Saskatoon Batard

In honor of our owner’s family roots in rugged Saskatoon, Canada, our best-selling whole-grain loaf is made with rye, oat and wheat grains, plus whole flax, pumpkin, sunflower and sesame seeds. Dense and nutty, it makes the best slice of toast in town.

104 Sourdough

Though sourdough originated in San Francisco, every sourdough starter has a flavor unique to the environment in which it’s made. In this case, it’s 104 West Caroline Street in Fenton, MI! Each loaf is a testament to bread-making patience and craftsmanship.

Downtown Brown

This rustic loaf features a substantial delicious crust and a soft interior… definitely a favorite of our customers looking for whole wheat satisfaction. It’s made with coarse wheat flour, a bit of rye flour, natural starter and rolled in coarse wheat flour before baking.