Al Cohen's famous rye bread bakery. The Cohen family first started baking rye bread the 1620's in Warsaw, Poland. They were known for baking delicious pumpernickel rye bread. This recipe was handed down from generation to generation and when Joseph Cohen came to America in 1888, he was the first man to bake pumpernickel rye bread in Buffalo. In 1936, his son Albert opened his own bakery and continued his father's legacy using only the finest ingredients to make his delicious rye breads and rolls. Albert's success led him in 1941, to move the bakery to a larger site - its present location at 1132 Broadway at the Broadway Market. Eventually, Albert passed on the old world recipe and baking skills to his son Paul who, in time, handed down those traditions still another generation to his own son Henry. Henry carried on until 1994 when he sold the business to his co-worker John Blando and Mark DiDomencio who now continue to carry on the rich tradition of the Cohen family.
Enriched Bleached Flour (Wheat Flour, Malt Barley Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Rye Flour, Yeast, Salt, Spices, Calcium Propionate (a Preservative), Vegetable Shortening (Partially Hydrogenated Soybean, Cottonseed, and/or Canola Oils), Sugar, Acetic Acid, Mono-Diglycerides, Lactic Acid, Guar Gum, Corm Syrup Solids, Enzyme, Natural Flavors, Soy Oil.