Featured in Joan Nathan’s Jewish Holiday Baker.

Joan Nathan, renowned author of numerous Jewish cookbooks, chose our pumpernickel to write about in her book, The Jewish Holiday Baker, published in 1997. Our old-world style pumpernickel bread is dark and rich. It’s made with organic wheat flour and organic Michigan whole rye flour. I’ll go out on a limb and say it’s probably the best pumpernickel made in America today.