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> 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.