Product details
Pumpernickel is a dense, dark rye bread with a traditional Germanic heritage, and this loaf is loaded with plump California raisins. The Upper Crust raisin pumpernickel recipe was brought to them by Henry Freid, the former head baker at the Claremont Diner in Montclair, NJ, who eventually retired and moved to California where he worked with The Upper Crust for several years.
Raisin pumpernickel pairs very well with cold cuts, soft ripened cheeses, soups and salads. Each 20-ounce loaf is made with plump California raisins, high-protein unbleached wheat flour, water, rye flour, pumpernickel flour, whole caraway seed, caramel color, malt powder, yeast, salt, ground caraway.
All of their products are hand-cut and hand-formed, so we ask that you excuse any irregularities or inconsistencies in your unique loaf. Not certified organic.About the producer
For more than 30 years, this family-owned-and-operated bakery has been producing small-batch baked goods in the local, slow food tradition. Their bakery has been located in Davis, California since 1986.
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