hand-crafted and naturally leavened breads
Once upon a time, each neighborhood had its own bread bakery. Residents would visit to pick up loaves of their favorite freshly baked breads. The intoxicating scent, the crackling crust, the chewy crumb...The baker knew his customers' names, and vice versa. We aim to recreate this old-world experience for our community.
Bread consists of five simple ingredients: flour, water, salt, yeast, and time. Our naturally leavened breads are fermented slowly to extract the most flavor and nutrition possible. Our tools are simple: a mixer, an oven, and baker's hands.
We're Franziska (Franzi) and Stephen. We moved to Collingswood in 2013. When not at the bakery, you may spot us walking our sometimes feisty and often lazy Lhasa Apso named Ludi, short for Ludwig van Beethoven.
A country loaf made from a blend of white wheat and whole rye flours. It is leavened naturally by yeast present in Collingswood's atmosphere. Dough weight is 700g.
Rustic and crusty. This naturally leavened bread gets its earthy flavor from a high percentage of whole grain wheat flour and a coating of oats. Dough weight is 700g.
This traditional German bread is loaded with toasted sunflower seeds and beautifully textured chopped rye. The flavor of the loaf is further enhanced with a coating of raw sunflower seeds which toast during the bake. Dough weight is 750g.
No two loaves are alike. These large round sourdough ryes are distinct in their naturally occurring patterns in the crust. A high percentage of whole grain rye flour, an "old-bread" soaker, and house-ground "Brotgewuerz" (bread spices) are hallmarks of German bread-baking tradition. Dough weight is 1000g.
The Hausbrot is a great everyday sourdough rye bread made with medium rye flour that is milder in flavor. If you are new to rye breads, this is an excellent starting point. Dough weight is 750g.
This German sourdough rye is full of nutritious and flavorful flaxseeds, which are soaked overnight before being incorporated into the dough. Flaxseeds are a source of Omega-3 fatty acids, lignans, and fiber. Dough weight is 750g.
Rugbrod is a dense sourdough rye originating from Denmark. The bread provides exceptional nutrition through whole dark rye flour, cracked (in-house) grains, and seeds. Rugbrod is often thinly sliced and served as the foundation for Smorrebrod, hearty open-faced sandwiches topped with butter, fish, meat, or cheese. Dough weight is 800g.
This southern France brioche substitutes olive oil and honey for the traditional butter and sugar. It is formed Nanterre style.
We make "old-school" bagels - shaped by hand, retarded overnight, and boiled to get an irresistible chew. Plain, sesame, poppy, and everything.
Bialys were brought to America by Jewish bakers of the town of Bialystock in Eastern Poland. The center is filled with diced onion and poppy seeds. Saturday mornings only.
Traditional German pretzel
Rolls made from our naturally leavened wheat and rye doughs.
Kaiserbroetchen (Kaiser rolls), Zoepfe (braids), and Salzstangerl (salt-caraway sticks) are classic representatives of German and Austrian bread baking. We honor and practice the traditional method of shaping each intricate piece by hand.
A three-layered egg custard that originates from the city of Dresden
Poppy seed cake
Sourdough crust, San Marzano tomatoes, imported mozzarella cheese, fresh basil, extra virgin olive oil. Thursdays only from 5-7pm.
Make your own pizza at home on our all-natural sourdough crust! Dough weight is 350g.
Served on Collingswood Sourdough unless otherwise specified
Turkey or Ham with lettuce, provolone cheese, cucumbers, and mustard
Mozzarella with tomato, fresh basil, lettuce, and balsamic reduction
Farmer's Cheese with dill, lettuce, and sundried tomatoes
Organic peanut buttter, organic strawberry jam
All coffee and espresso bean provided by Revolution Roasters
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Sparkling and still
We love our customers, so feel free to visit during normal business hours.
325 Haddon Ave, Collingswood, New Jersey 08108, United States
Thursdays: 12pm - 7pm
(Margherita Pizza Night from 5-7pm)
Fridays: 7am - 5pm
Saturdays: 7am - 2pm
Sundays: 8am - 11am
(bagels and other small breads only)