We can’t imagine a day without good bread. It’s so central to the daily rhythm of our family, in all its many forms—from buns and rolls to bagels and pan loaves.
With all our breads, the one thing that we’re always thinking about is the process—how we get from carefully choosing ingredients to taking that still-warm first bite. The right way is often the slow way, and our parents taught us that good bread takes patience and lots of practice.
“I’ve been passionate about baking for over 20 years. I started as a teenager in my father’s hotel and restaurant in the south of France, where I trained under an older gentlemen who had worked for years at the Parisian bakery Poilâne. Their traditional French sourdough is famous around the world—some restaurants in New York actually fly in Poilâne bread. I learned so much from him about the chemistry of the bread-making process, and creating and developing starters.
“We use Levain culture starter for most of our breads made with whole-wheat flour. We ‘feed’ the starter twice daily to keep sourness in check. That gives the bread a natural softness, which acts as a natural preservative. It’s important to all of us here to honor that traditional artisan process—from mixing and shaping to resting and, finally, baking.”
— Pascal Ginepio, Master Bread Baker, at Schwartz Brothers since 2011
Our authentic bagels are perfect with your favorite schmear and a cup of coffee. The lineup includes Plain, Sesame, Jalapeno, Ancient Grains and Seeds, Cranberry Orange, and Everything.
Whether the crowning touch on your burger or a delicious accompaniment to dinner you’ll love our Butterflake, Sourdough, and Potato Rosemary varieties.
Our Organic Bagel Chips are mixed in small batches and twice baked to achieve the perfect crispy crunch. Perfect to pair with dips or cheese. Our organic croutons are great for salads, soups or snacking right out of the container!
We don’t take any shortcuts when making our traditional hand-braided Challah loaf. This rich, slightly sweet loaf made with organic wheat flour and organic eggs has with a shiny, golden crust, pillowy-soft interior and is gently egg washed before baking.
