> Bread & Pastry
> Jewish Breads
Since Zingerman's Bakehouse opened in 1992, we've been turning out traditional Jewish ryes made the same way they were a century ago. They're made with lots of rye flour (which is surprisingly uncommon in most "rye" breads) and a natural sour starter, not a canned shortcut. All the little steps add up and make for huge flavor.
The loaves ship great, freeze superbly, and, with a little time in the oven, come out tasting like they just left our Bakehouse.
If you are not pleased with any aspect of your order, please let us know. We'll quickly replace it or refund your hard earned cash. Read more about our guarantee.