In this installment
Sour Cream Coffee Cake
Jewish Rye Bread
Sour Cream Coffee Cake
A Zingerman’s classic and perennially our most popular gift: rich, moist Sour Cream Coffee Cake made with organic flour, loaded with Indonesian cinnamon and toasted walnuts, baked in a traditional bundt pan. It’s very impressive and extremely delicious. And it lasts…in theory a week or two on the counter, but I’ve never seen one survive that long.
Jewish Rye Bread
Traditional Jewish Rye Bread is uncommon these days. We’re one of the last folks baking the real deal in America. This is rye like they ate in Eastern Europe, made with plenty of rye flour (believe it or not, most “rye bread” sold in America contains very little rye flour), a natural sour rye starter (not the usual canned shortcuts) and lots of time to let the dough develop. The wheat flour we use is organic, too. Great for morning toast, it’s also the bread of sandwiches. Obviously.