The Bread Room 834 Chestnut Street

A croissant-muffin hybrid filled with pomegranate jelly and yuzu curd, topped with fresh pomegranate arils.

flakey croissant dough brushed with fermented black garlic butter and finished with parmesan + chives (black garlic is rich, sweet, and full of umami with notes of molasses and balsamic vinegar)

traditional kouign amann dusted in fig leaf sugar

a layered treat with a bay leaf caramel tucked away on the bottom, topped with apple butter mousse, poached apple, and candied pumpkin seeds

A classic oatmeal cookie with plump currants and warm spices.

Chewy sesame seed cookie with tahini, miso, brown sugar and a touch of flaky salt.

rich and buttery cookie with toasted almonds and lemon zest.

Rich brown butter and whole grain buckwheat bring a classic chocolate chip cookie to a new level.

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.

A grown-up version of your favorite breakfast. Ask about today's filling!

Baked donut with seasonal glaze. Ask about today's flavors!

Dark chocolate with a touch of flakey sea salt

Seasonal fruit jam and sweet oat crumble.

Flakey and savory buttermilk biscuit with Parmesan, basil, rosemary and chives.

Classic toasted rice crispy bar with tahini, sesame, buckwheat + brown butter

A classic bready cinnamon bun with cream cheese icing.

Highlighting Castle Valley Mill's whole wheat flour, light and citrusy honey cake scented with dried chamomile, and topped with whipped creme fraiche and fresh fruit.

The best slice of cake you've ever had.

This style of bread originates from 1800’s New England and is made with a cracked corn porridge and dark molasses. Dense, moist, and chewy with a thick crunchy crust, this makes a great addition to your usual bread rotation.

Hearty everything-seeded batard studded with sharp white cheddar cheese and black pepper. The perfect accompaniment to tomato soup!

100% naturally leavened, slightly sour with a crisp dark crust. It’s wholly versatile and great for sandwiches, toast, bread boards and more. Made from a blend of locally milled flours and local malted wheat.

Naturally leavened using only our sourdough culture and locally sourced whole grain spelt flour. Cut to resemble a stalk of wheat and coated with sesame seeds.

Baked in a pullman pan, this seeded loaf is made with local whole grain flour, as well as a crunchy mixture of oats, rye chops, kasha, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, millet and nigella seeds

Country sourdough coated in flax, pumpkin, sesame, sunflower and poppy seed for incredible texture. Best slathered with good butter.

semolina sourdough boule with a touch of honey coated in sesame seeds

Seasonally topped focaccia by the slice.

Our hearty sprouted rye + oat porridge bread spread with creamy avocado and topped with fresh herbs, pickled carrot, radish and everything spice.

The best way to experience High Street Breads! A selection of our favorites, served with cultured butter + jam.

Our take on a continental european breakfast: toast, cultured butter, fruit preserves, four leaf clover cheddar, jammy egg.

Freshly baked sourdough roll coated in flax, sesame, poppy, sunflower and pumpkin seeds schmeared with cultured butter and topped with Clover Creek aged cheddar.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Shredded chicken thigh with black lime, kewpie mayonnaise, chili crisp, green cabbage, pickled carrots + cilantro on our ciabatta roll.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Benne miso roasted mushrooms, pickled trumpet mushrooms, fresh mozzarella, pepper relish, basil + greens on our seeded hoagie roll.

Layers of thinly sliced coppa, ham, salami + pistachio mortadella with provolone, roasted peppers and spicy olive spread on sesame focaccia. Available by the half or whole.

Smoked Lancaster County turkey breast, pesto fromage blanc, lettuce, cucumber, sprouts and back pepper on seeded pullman bread.

Sesame seeded hoagie roll with oil poached tuna, white anchovies, black olive spread, jammy egg, roasted peppers + greens.

Freshly baked sourdough roll coated in flax, sesame, poppy, sunflower and pumpkin seeds schmeared with cultured butter and topped with Clover Creek aged cheddar.

Chopped salad with coppa, salami, fresh mozzarella, pickled peppers, red onion, artichoke hearts, romaine + oregano vinaigrette

Tahini caesar dressing, torn sourdough croutons, toasted sesame, kale.

Gem lettuce, olive oil poached tuna, potato, egg, black olives, roasted peppers, dijon vinaigrette.

A grown-up version of your favorite breakfast. Ask about today's filling!

Baked donut with seasonal glaze. Ask about today's flavors!

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.

Malted granola with pepitas, dried cherries, quinoa and oats. Contains gluten and dairy.

Chewy sesame seed cookie with tahini, miso, brown sugar and a touch of flaky salt.

Dark chocolate with a touch of flakey sea salt

Flakey and savory buttermilk biscuit with Parmesan, basil, rosemary and chives.

Seasonal fruit jam and sweet oat crumble.

Shredded chicken thigh with black lime, kewpie mayonnaise, chili crisp, green cabbage, pickled carrots + cilantro on our ciabatta roll.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Benne miso roasted mushrooms, pickled trumpet mushrooms, fresh mozzarella, pepper relish, basil + greens on our seeded hoagie roll.

Layers of thinly sliced coppa, ham, salami + pistachio mortadella with provolone, roasted peppers and spicy olive spread on sesame focaccia. Available by the half or whole.

Smoked Lancaster County turkey breast, pesto fromage blanc, lettuce, cucumber, sprouts and back pepper on seeded pullman bread.

Sesame seeded hoagie roll with oil poached tuna, white anchovies, black olive spread, jammy egg, roasted peppers + greens.

Chopped salad with coppa, salami, fresh mozzarella, pickled peppers, red onion, artichoke hearts, romaine + oregano vinaigrette

Tahini caesar dressing, torn sourdough croutons, toasted sesame, kale.

Gem lettuce, olive oil poached tuna, potato, egg, black olives, roasted peppers, dijon vinaigrette.

Our hearty sprouted rye + oat porridge bread spread with creamy avocado and topped with fresh herbs, pickled carrot, radish and everything spice.

The best way to experience High Street Breads! A selection of our favorites, served with cultured butter + jam.

Our take on a continental european breakfast: toast, cultured butter, fruit preserves, four leaf clover cheddar, jammy egg.

Freshly baked sourdough roll coated in flax, sesame, poppy, sunflower and pumpkin seeds schmeared with cultured butter and topped with Clover Creek aged cheddar.

This style of bread originates from 1800’s New England and is made with a cracked corn porridge and dark molasses. Dense, moist, and chewy with a thick crunchy crust, this makes a great addition to your usual bread rotation.

Hearty everything-seeded batard studded with sharp white cheddar cheese and black pepper. The perfect accompaniment to tomato soup!

100% naturally leavened, slightly sour with a crisp dark crust. It’s wholly versatile and great for sandwiches, toast, bread boards and more. Made from a blend of locally milled flours and local malted wheat.

Naturally leavened using only our sourdough culture and locally sourced whole grain spelt flour. Cut to resemble a stalk of wheat and coated with sesame seeds.

Baked in a pullman pan, this seeded loaf is made with local whole grain flour, as well as a crunchy mixture of oats, rye chops, kasha, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, millet and nigella seeds

Country sourdough coated in flax, pumpkin, sesame, sunflower and poppy seed for incredible texture. Best slathered with good butter.

semolina sourdough boule with a touch of honey coated in sesame seeds

A classic oatmeal cookie with plump currants and warm spices.

Chewy sesame seed cookie with tahini, miso, brown sugar and a touch of flaky salt.

Rich brown butter and whole grain buckwheat bring a classic chocolate chip cookie to a new level.

A croissant-muffin hybrid filled with pomegranate jelly and yuzu curd, topped with fresh pomegranate arils.

traditional kouign amann dusted in fig leaf sugar

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.