atwater's

Bread

Rip it. Tear it. Eat it. Bread is isn’t just bread. At least not Atwater’s homemade bread! When we began in 1999 our bakery made only one kind of sourdough wheat bread. We sold this bread at farmers’ markets in the Baltimore, Virginia and DC areas. Our one loaf turned into several unique loaves and inspired our line of sandwiches, soups, salads and pastries.  

Our bread line now features different varieties of naturally leavened and yeasted bread and even a gluten-free loaf! While the loaves themselves have changed over the years, our mission and methods have not.

The bread crew works long hours throughout the night to ensure we bring fresh bread to our customers. Our bread team ensures traditional and wholesome bread, from the first egg cracked to the final pull from the oven.  We’ve put the kneads of our bread in the hands of Mike and his team. Each member has their own specialty and job. Mike leads to ensure each hand-rolled loaf is prepared to perfection.

Mike plays a crucial role for Atwater’s. Our bread is the foundation of our menu. His hard work and persistence are key to the success of Atwater’s.

Bread is scaled and mixed daily before being shaped by hand and baked in our hearth ovens. The majority of our bread is Vegan, meaning they are dairy and egg free! Our bread is served alongside our soup and used as the foundation of our unique sandwiches. Our bread is so special to us, we even use it to prepare croutons for our soups. No crumb left behind!

Throughout the year, we offer seasonal featured bread. Keep your eye out for jalapeno cheddar, cranberry pecan, or Irish soda bread! These breads only last for a few weeks; so when you see them, give them a try on a sandwich or take a loaf home!

Our bread is always fresh, always homemade, and always Atwater’s.