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The Pretzel In The Rye $4

A twist on the traditional southern German pretzel where I use 20% rye flour in addition to bread flour; and a decent dose of caraway seeds inside and out. Soft & chewy texture - not unlike a New York Rye bread in pretzel form. Not to be considered a meal; but a snack.

pre-order for pick up via

Later Event: September 20
Pretzel Making Class