Thank you to everyone who has already ordered Bittman’s bread. We’ve been genuinely overwhelmed by the enthusiasm—and by the thoughtful feedback coming in. Please keep sharing your experiences; we’re taking careful notes as we plan the next round.
And if you haven’t ordered yet, don’t worry—we still have a few loaves left. Orders placed by Sunday, 12/21 will arrive in time for New Year’s Day. Or, if you’re still looking for a last-minute gift, a Bittman’s gift card is an easy way to spread a little warmth this holiday season.
Thanks again for being with us on this journey,
Kate + Mark
1. Half Wheat Sourdough
The Bread: The gateway loaf. Made with 50% whole wheat flour and 50% white flour, plus water, starter, and salt. The whole wheat adds substance without compromising the light, elastic texture that makes sourdough so appealing.
The Word: “This is the loaf I keep reaching for.” – Zoe
The Way: French Toast. For two slices: whisk 1 egg with a splash of milk and a pinch of salt. (Optional but excellent: 1/2 teaspoon cinnamon and 1 teaspoon sugar.) Dip, soak, then pan-fry in butter until golden on both sides. Serve however you like.
2. Corn Sourdough
The Bread: The sleeper hit—and Kate’s favorite. A true sourdough made with 30% whole-grain corn, plus 50% whole wheat flour and 20% white flour. Subtly sweet, deeply savory, with a crust dusted in crunchy cornmeal.
The Word: “Unexpected, in the best way.” – Kate
The Way: Keep it simple: toast it. Add butter generously. Let the bread do the talking.
3. Rye Sourdough
The Bread: The loaf Mark is most proud of. Made with 50% rye flour, 30% whole wheat flour, and 20% white flour, it bakes into dense, hearty, and deeply flavorful goodness—especially great for sandwiches.
The Word: “Great taste. Crunchy crust. Soft inside.” – David
The Way: Smoked Salmon Toast. Toast and slice. Spread with cream cheese, then add smoked salmon, lemon, capers, and dill.
4. Whole Wheat Focaccia
The Bread: A revelation: 100% whole wheat focaccia that’s rich, savory, and beautifully textured. Familiar dimples on top, an open and springy crumb inside, and a wheaty flavor that never turns bitter.
The Word: “Didn’t think whole wheat focaccia could be this good.” – Sadie
The Way: Eggplant BLT. Thinly slice eggplant, brush with oil, dust lightly with smoked paprika, and roast until crisp. Layer on sliced focaccia with tomato, arugula, and mayo.
5. Free Ronnybrook Butter
You get free Ronnybrook butter with your first order. It’s the best.