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Balthazar Bakery Englewood

NJ Bakery
NYC Bakery
Wholesale

Baguette
Brioche
Ciabatta
Cranberry-Pecan
Dinner Rolls
Focaccia
Heritage Wheat
Multigrain
Pain de Campagne
Olive
Pain au Levain
Pain de Mie
Pain de Seigle
Potato-Onion
Pullmans and Pan Loaves
Sandwich Buns
Seed Bread
Nordic Rye

Breads

Dinner Rolls

Petit Pain
Baby Baguette
Levain Dinner Roll
Levain Clam Roll
Potato-Onion Navette
Olive Roll
Multigrain
Cranberry-Pecan
Brioche
Brioche Button

Baguette

Crusty and moist with open irregular crumb, leavened with a sponge made from a piece of the previous day’s dough.
Brioche

Ethereal yeasted “cake” rich with butter
Ciabatta

Crusty with irregular crumb, open webbing and subtle sour notes
Cranberry-Pecan

Full of fruit, roasted pecans and maple syrup, resulting in mahogany colored crust—sweet and slightly bitter
Dinner Rolls

Small rolls for when a single serving is just the thing.
Focaccia

Dimpled flatbread flooded with olive oil and sea salt or also topped with herbs
Heritage Wheat

Older varieties of Magog and Oland wheat from Maine Grains Mill provide long flavors and good keeping
Multigrain

Honeyed wheat bread loaded with seeds—sweetness balanced with sourdough
Pain de Campagne

Our newest off-white levain, designed as table bread for restaurant service. (Welcome back, Pastis!) This bread is moist and open, and it’s a great keeper.
Olive

Dark and chewy with whole Kalamata olives
Pain au Levain

Our lightest sourdough with a deep golden crust and a fairly even crumb, especially those baked in tins
Pain de Mie

Fine-textured milk bread with tender crust, baked in lidded pullmans or as burger and sandwich rolls
Pain de Seigle

Our “miche” made of rye, wheat and beer, baked dark
Potato-Onion

Roast potatoes and slow-cooked onions in the dough yield a moist loaf with a chestnut-colored crust
Pullmans and Pan Loaves

We bake Pullman and smaller panned loaves, some with lids and others with domed tops. All are available sliced in two thicknesses, or horizontally.
Sandwich Buns

Rolls for sandwiches, burgers, and panini.
Seed Bread

Abundant seeds both inside and out, create a nutty-tasting and nutritious bread
Nordic Rye

Inspired by the smørrebrød of Denmark, this dense loaf is designed to be sliced thin and used as the base of open-faced sandwiches. It’s our first commercial release to use a mash of old bread as one of the ingredients—an old European recycling tradition which brings deep flavor.

(telephone) 201.503.9717 info@balthazarbakery.com

Mon-Fri 7am-6pm \ Sat 8am-5pm \ Sun 8am-3pm