The way we make bread, the dough rests overnight. This means we either have to throw a lot away, which I refuse doing, or not everything is always available.Our Rye is a bit of an outlier, it needs about 20 hours of rest to develop it's full flavor, that's why we only bake it once a week on Saturday. but if your order isn't in by 7pm the prior day I can not guarantee supply. If you order ahead, it is guaranteed. Thank you for understanding.
One of our oldest and most traditional breads. Based on our family heirloom sour, very distinct in taste due to a considerable amount of carraway seeds. It sports a wet and heavy crumb, keeps fresh for a extended time. There are two kinds of people. They either love or hate this bread. It has been called “the best rye I have ever tasted” and “what on Earth is wrong with you to put carraway in a rye”. Specially within Germany the practice of using caraway in Rye bread changes from bakery to bakery and town to town. We do. If you ask my very nicely and order at least 2 loaves I can do some loaves without rye. This is pre order exclusive and I can not do it for a single loaf. It pairs well with everything that has a strong character, strong cheeses, real black forest ham, I love it with a STRONG Honey (google Walt the Swarmbuster and take a day to visit him, I dare you).
The rye can be frozen (changes the crumb a little) but I personally would not re-bake it. It weighs in at 850gr raw and is available Thrusday through Friday on pre order with a small chance of same day pick up availability. Available sliced or untouched.
Please keep in mind that guaranteed available for our next business day is 7pm the prior day. If you place the order past that point, there is no guarantee we can supply.