The Bread Room 834 Chestnut Street

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

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.

traditional kouign amann dusted in fig leaf sugar

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.

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

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

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

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

Rotating seasonal mini tarts with buttery pastry dough - ask about today's flavor!

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

Brown butter pecan filling on a shortbread crust.

Zucchini, walnut and orange marmalade tea cake. A seasonal (and vegan!) classic.

Gluten free--rich and fudgy flourless chocolate cake with toasted milk whipped cream topping.

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.

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

A petite sourdough boule packed with fresh rosemary and briny olives.

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.

September's bread of the month! A long, twisted baguette in a classic French style.

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

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

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

Rotating seasonal mini tarts with buttery pastry dough - ask about today's flavor!

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

A classic oatmeal cookie with plump currants and warm spices.

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.

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.

ask about our rotating flavor.

100% Pennsylvania sourced whole grain hearth loaf. Hearty and flavorful, slightly sour.

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

A petite sourdough boule packed with fresh rosemary and briny olives.

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 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.

traditional kouign amann dusted in fig leaf sugar

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