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Hammonton, New Jersey is home to the highest concentration of Sicilians in the U.S., which made the city a natural namesake for our version of the ancestral bread of Sicily. Durum wheat and semolina flours, plus lots of toasted sesame seeds yield a loaf with fine crumb and thin crust.
Hours
CRUST is open seven days a week and almost every day during the year.
Bakery and Restaurant hours are…
Sunday – Thursday 7:00 a.m. – 9:00 p.m.
Friday & Saturday 7:00 a.m. – 10:00 p.m.
Click for Directions
Store your un-sliced bread on the counter, cut side down, for 2-3 days. Storing the loaf in plastic is fine, but it will soften the crust. Our bread can be frozen. Just double bag the loaf in plastic and freeze for up to a month.
Ready to eat? Pre-heat oven to 350 degrees. Remove bread from the freezer and take off the plastic bags. Place the frozen loaf directly on the oven rack and bake for about 40 minutes. Remove the loaf from the oven and let it rest for a few minutes before slicing.
Water, durum flour (milled wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), sesame seeds, semolina flour (coarse durum wheat), sea salt, fresh yeast
The following allergens may be IN THE PRODUCT: wheat, gluten. The following allergens are handled IN THE MANUFACTURING FACILITY: wheat, gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts (walnuts, pecans, hazelnuts, almonds, Macadamia nuts, pistachios), fish (tuna)
Our breads are all-natural, made without preservatives, artificial flavors or colors. This product does not contain GMO ingredients.
