The sandwich rye you’ve been looking for.

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.