The Bread Room 834 Chestnut Street

A croissant-muffin hybrid filled with earthy black sesame pastry cream and dried tart cherries.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

Croissant with a squiggle pattern on top, filled with a chocolate paste and topped with cocoa powder. Contains gluten, dairy, and eggs.

A savory snail shaped croissant with spinach, feta, scallion, red pepper flakes, dill, leeks and onion.

flakey croissant dough brushed with fermented black garlic butter and finished with parmesan + chives (black garlic is rich, sweet, and full of umami with notes of molasses and balsamic vinegar)

traditional kouign amann dusted in fig leaf sugar

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.

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!

Dark chocolate with a touch of flakey sea salt

Individual quiche with goat cheese, chives and dill.

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

Classic toasted rice crispy bar with tahini, sesame, buckwheat + brown butter

Highlighting Castle Valley Mill's whole wheat flour, light and citrusy honey cake scented with dried chamomile, and topped with whipped creme fraiche and fresh fruit.

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.

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.

Baked in a pullman pan, this seeded loaf is made with local whole grain flour, as well as a crunchy mixture of oats, rye chops, kasha, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, millet and nigella 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.

Our June bread of the month! A rustic sourdough from the town of Genzano, just south of Rome. Deeply caramelized, dark crust with a pronounced bitterness dusted in bran, with a creamy, moist, tender interior. Slightly sour and complex. Great for dipping in olive oil, aside pasta or bruschetta.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Shredded chicken thigh with black lime, kewpie mayonnaise, chili crisp, green cabbage, pickled carrots + cilantro on our ciabatta roll.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Benne miso roasted mushrooms, pickled trumpet mushrooms, fresh mozzarella, pepper relish, basil + greens on our seeded hoagie roll.

Layers of thinly sliced coppa, ham, salami + pistachio mortadella with provolone, roasted peppers and spicy olive spread on sesame focaccia. Available by the half or whole.

Smoked Lancaster County turkey breast, pesto fromage blanc, lettuce, cucumber, sprouts and back pepper on seeded pullman bread.

Gorgeous local heirloom tomatoes + basil with brown butter mayonnaise on focaccia.

Inspired by our Kneehigh Farm CSA share: roasted beets + carrots with pistachio, feta + balsamic

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!

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.

"s" shaped laminated croissant filled with earthy matcha pastry cream.

Individual quiche with goat cheese, chives and dill.

A classic oatmeal cookie with plump currants and warm spices.

Dark chocolate with a touch of flakey sea salt

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.

Shredded chicken thigh with black lime, kewpie mayonnaise, chili crisp, green cabbage, pickled carrots + cilantro on our ciabatta roll.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Benne miso roasted mushrooms, pickled trumpet mushrooms, fresh mozzarella, pepper relish, basil + greens on our seeded hoagie roll.

Layers of thinly sliced coppa, ham, salami + pistachio mortadella with provolone, roasted peppers and spicy olive spread on sesame focaccia. Available by the half or whole.

Smoked Lancaster County turkey breast, pesto fromage blanc, lettuce, cucumber, sprouts and back pepper on seeded pullman bread.

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.

ask about our rotating flavor.

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.

Baked in a pullman pan, this seeded loaf is made with local whole grain flour, as well as a crunchy mixture of oats, rye chops, kasha, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, millet and nigella 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 .

"s" shaped laminated croissant filled with earthy matcha pastry cream.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.