Why Rye?

Toasted, grilled or piled high with meat, rye bread has held pride of place in the deli world. With its dense, springy crumb, thin crust, and definitive caraway flavor, rye stands up to just about anything you pile on. Sadly, most commercial rye breads actually contain very little rye flour, and the starters that give rye its requisite tang? Most of those are now coming out of a can or are hurried along, leaving not nearly enough time for great flavor to develop.

Let us introduce you to our distinct rye personalities…

Bowery
The Bowery is an area in Manhattan where many Eastern European immigrants settled at the turn of the century. Bowery residents have a reputation for being rough, tough and able to withstand anything. That’s our rye – 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.

Jewish
This is a true rye with over 65% rye flour, whole caraway seeds, slight sour taste, dense crumb and thin crust.

Kulbok
Our darkest rye, this pumpernickel loaf is named for the Lithuanian grandmother of our Executive Baker, Mike Green. Anna Kulbok was a very interesting and resourceful woman; ask Mike about her sometime. Meanwhile, enjoy our traditional pumpernickel made with wheat and rye flours, ground caraway and the tang of a natural starter.