All-Organic Grains in Zingerman’s Bakehouse Roadhouse Bread

January 17, 2019 Zingerman's Bakehouse

It’s only been a week since we introduced you to our new mill, but we’re already going full steam ahead and have milled over 300 pounds of organic rye that we’ve sourced from Breslin Farms, a father-and-daughter operation focused on biodiversity and sustainability in northern Illinois.

A Beloved Bread, Updated to Be Even Better

January 15, 2019 Zingerman's Bakehouse

We have already been making a great (if we do say so ourselves) Vollkornbrot (Vollk 1.0) that our guests have come to love and appreciate over the years. But part of the Zingerman’s ethos is “constant improvement,” and we believed this bread could be revised to have improved flavor and texture.