July 30, 2015: Double-Baked

Back in the late 1930s, when Al Langer had a deli in Palm Springs, he had to ship his bread from Los Angeles bakeries. He discovered that by baking it again for a short period of time, the crust would become even more, well, crustier, and the inside would be warm and delicious. We continue this tradition today with double-baked rye. Enjoy it on your favorite sandwich today.