Al Cohen's famous Rye Bread Bakery. Delicious enriched. The story of Cohen's bread: The Cohen family first started baking rye bread in 1620's in a village on the outskirts of 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 near the Broadway Market. Eventually, Albert passed on the old world recipes and baking skills to his son Paul who, in time, handed down these 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 DiDomenico who now continued to carry on the rich tradition of the Cohen family. Look for our complete line of rye breads, rolls and specialty breads.
Enriched Unbleached Flour (Wheat Flour, Malt Barley Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soy Oil, Yeast, Salt, Wheat Gluten, Calcium Propionate (A Preservative), Corn Flour, Calcium Sulfate, Diacetyl Tartaric Acid Esters of Mono-Diglycerides (Datem), Corn Starch, Soy Flour, Calcium Stearoyl Lactylate (CSL), Potassium Bromate, Turmeric, Mono-Diglycerides, Enzyme, Ascorbic Acid, Paprika, L-Cysteine, Natural and Artificial Flavor.