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, moist, and full of flavor. It’s made with the same detailed process and organic rye sour as its cousin, our famous Jewish rye bread and then we garnish it on top with some cracked rye. Enjoy a slice with Zingerman’s Creamery cream cheese and your favorite smoked fish. This bread elevates all your toast creations and sandwich works of art. Turn those ends into some bold croutons for your salad.
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