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To prepare our traditional Pumpernickel loaf, coarsely ground whole grain rye flour is gently infused with molasses, resulting in a bread that is both slightly sweet and slightly sour. The interior is dense and hearty in texture with a thick, chewy crust. Serve alongside your favorite soup for a perfect way to warm up on a cold winter evening, or pair it with cream cheese, smoked salmon, and thinly sliced tomato. You won’t believe how those flavors marry!


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