Silver Bell Bakery was opened back in 1882 in Williamsburg by a young immigrant from Lithuania. He quickly became known for his light and dark Lithuanian bread made using a unique sour recipe. Through all these years bakery had changed location and upgraded equipment multiple times. The only thing which stays the same for all these years is original recipes that were refined to perfection. It takes skill, time, and labor of love to bake a great loaf of bread. Today we hold true to these values.
The true glory of silver bell bakery is rye bread baked onto the crust. Their sizes range from little one-pound loaves to giant 12-pounders. Both the light and dark ryes have glossy, chewy crusts and dense crumb with a lovely mouthfeel. They're equally good with butter and jam or as a base for a thick smear of liverwurst.
Another goody made by Silver Bell Bakery is our signature babka. They come in multiple flavors and are perfect for a holiday special as well as for an everyday snack.
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