The Bread Room 834 Chestnut Street

Classic and delicious.

A croissant-muffin hybrid filled with earthy black sesame pastry cream and dried tart cherries.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

A farm egg baked over savory tomatoes and peppers, topped with fresh herbs.

A crown-shaped laminated pastry dusted in sugar. "kween a-mon"

Croissant with a squiggle pattern on top, filled with a chocolate paste and topped with cocoa powder. Contains gluten, dairy, eggs, and almonds.

Our croissant dough filled with sweet cream cheese and tart rhubarb jam, glazed with syrup.

A savory snail shaped croissant with spinach, feta, scallion, red pepper flakes, dill, leeks and onion.

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 slice of brioche toasted with chocolate and hazelnut paste.

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

Made with fresh and candied ginger, glazed in carrot icing.

Braided and twisted brioche layered with cardamom butter and brushed with cardamom syrup.

Pull-apart style sticky bun with rich cinnamon and sugar glaze.

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

Individual quiche with asparagus, chives and goat cheese.

Flakey and savory with bacon, cheddar and scallions.

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

Earl Grey spiced tea cake with burnt honey whipped cream and tart cherries.

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.

Airy and chewy, baked in an individual cast iron skillet. Flavors rotate.

100% naturally leavened, slightly sour baked in a pullman pan. 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.

100% Pennsylvania sourced dark whole grain hearth loaf. Hearty and flavorful, slightly sour. Extra large miche shape.

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

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

Naturally leavened using only our sourdough culture and locally sourced whole grain spelt flour. Slightly nutty with a thin crust and a fluffy, airy interior .

Rustic sourdough perfect for snacking. 100% naturally leavened and hand-cut to resemble a leaf.

Our June bread of the month! A rustic sourdough from the town of Genzano, just south of Rome. Deeply caramelized, dark crust with a pronounced bitterness dusted in bran, with a creamy, moist, tender interior. Slightly sour and complex. Great for dipping in olive oil, aside pasta or bruschetta.

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.

Sourdough focaccia topped with Perrystead Dairy Real Philly Schmear, Dill Cured Salmon, Cucumber, Capers, Everything Spice + Sumac

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

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

Classic and delicious.

Made with fresh and candied ginger, glazed in carrot icing.

Braided and twisted brioche layered with cardamom butter and brushed with cardamom syrup.

Pull-apart style sticky bun with rich cinnamon and sugar glaze.

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

Savory danish with dill fromage blanc, everything spice, pickled red onion and briny capers.

A crown-shaped laminated pastry dusted in sugar. "kween a-mon"

"s" shaped laminated croissant filled with earthy matcha pastry cream.

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

Individual quiche with asparagus, chives and goat cheese.

A classic oatmeal cookie with plump currants and warm spices.

Flakey and savory with bacon, cheddar and scallions.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

A farm egg baked over savory tomatoes and peppers, topped with fresh herbs.

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.

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

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.

Airy and chewy, baked in an individual cast iron skillet. Flavors rotate.

100% naturally leavened, slightly sour baked in a pullman pan. 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.

ask about our rotating flavor.

100% Pennsylvania sourced dark whole grain hearth loaf. Hearty and flavorful, slightly sour. Extra large miche shape.

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

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

Naturally leavened using only our sourdough culture and locally sourced whole grain spelt flour. Slightly nutty with a thin crust and a fluffy, airy interior .

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

Classic and delicious.

"s" shaped laminated croissant filled with earthy matcha pastry cream.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

A farm egg baked over savory tomatoes and peppers, topped with fresh herbs.

A crown-shaped laminated pastry dusted in sugar. "kween a-mon"