The Italian and French long loaves are made from a traditional “Bronx Style” formulation. Strict fermentation times and procedures insure we stay close to our roots. All A&M long loaves are hearth baked in a brick oven.Fine cornmeal is used to gently slide the loaves onto the hearth creating a bottom on each and every loaf that has a distinct ,delicious flavor that can not be replicated by any pan baked bread. Once in the oven, The loaves are covered with a layer of steam that makes the shine and insures the crusty exterior. The result is a crusty exterior and a light crumb. Available daily within our distribution network.
We welcome you to enjoy our collection:
Place an Order
Restaraunts, wholesale, and transplanted New Yorkers craving a wedge from the old neighborhood – let’s connect.