The Bread Room 834 Chestnut Street

Classic and delicious.

A classic, but made better. Filled with frangipane, coated in slivered almonds, and dusted with powdered sugar.

A croissant-muffin hybrid filled with earthy black sesame pastry cream and tart cherry + lime jam.

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

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

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)

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.

Tender corn muffin studded with fresh blueberries, scented with lavender, and topped with a cornmeal crumble.

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

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.

Brown butter pecan filling on a shortbread crust.

Bolted wheat blondie with sesame semolina ice cream and nectarine swirl.

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.

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.

old world style rye with caraway seeds and a pleasant sourness. Dark and hearty, baked in a loaf pan. Perfect for sandwiches (reubens!), toast and breadcrumbs.

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.

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.

Sprouted rye and oat porridge topped with nigella seeds. Baked in a loaf pan for easy sandwich slicing. Our avocado toast bread!

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 whole grain hearth loaf. Hearty and flavorful, slightly sour.

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

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 .

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.

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.

Classic and delicious.

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

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

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.

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

Seasonal fruit jam and sweet oat crumble.

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.

old world style rye with caraway seeds and a pleasant sourness. Dark and hearty, baked in a loaf pan. Perfect for sandwiches (reubens!), toast and breadcrumbs.

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.

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.

Sprouted rye and oat porridge topped with nigella seeds. Baked in a loaf pan for easy sandwich slicing. Our avocado toast bread!

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 whole grain hearth loaf. Hearty and flavorful, slightly sour.

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

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.

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

Classic and delicious.

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

A classic, but made better. Filled with frangipane, coated in slivered almonds, and dusted with powdered sugar.

A croissant-muffin hybrid filled with earthy black sesame pastry cream and tart cherry + lime jam.

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

Tender corn muffin studded with fresh blueberries, scented with lavender, and topped with a cornmeal crumble.