The Montclair Bread Company has had some changes since the beloved Will and Sally Reinhardt left. New owner, Rachel Crampsey, has been incredibly smart about keeping favorite items while putting her (delicious) stamp on the bakery. From Baristanet:
The popular carrot muffins and veggie pizzas remain, but Crampsey is now offering croissants, baguettes, sourdough loaves, challah rolls, and specialty breads such as ‘Currant Seeduction,’ a whole grain bread embedded with currants, flax, sesame, sunflower and pumpkin seeds.” Rachel’s “Currant Seeduction” bread received the Grand Prize in the 2011 America’s Best Raisin Bread Contest. New sandwiches at the bakery include cilantro pesto with granny smith apples and queso fresco as well as tomato, basil pesto and mozzarella on foccacia and gluten-free wraps.
For gluten-free folks, there are the pleasures of bread without that hockey puck or sand-in-mouth feeling. And for those who occasionally like a grab-and-go sandwich, it’s perfection. If you haven’t tried The Montclair Bread Co. lately, stop in!