Polish Ryebread
For this month’s ABOTM, here are the basics: “We use about 20% pre-fermented rye flour, the rest wheat,” says Paul Marczyk. Pete adds that the loaf follows a classic European style — a blunt cylinder weighing between 1.5–2 kilos (about 3–4 pounds). Both brothers note that it’s made with the same rye starter they’ve used for years, a culture that originated in Poland from rye flour, water, and a touch of honey.
And if family legend is to be believed, that starter actually began in Uncle Staszu’s pants. “He came to this country with three things in his pockets,” Pete says. “Some of his rye starter, a small sack of rye flour, and his recipe for cocktail sauce.” That starter lives on today in both our Polish rye and our Jewish rye.
“Our Polish ryebread is a non-caraway ryebread,” Pete explains — and yes, in Poland it’s one word: ryebread, not two. The brothers have crafted this loaf with intention and tradition.
Our Polish Ryebread is available for pre order and will be available to be picked up starting on Friday 1/23-1/25.
$8.99/each
Market Made Golumpki
Golumpki is a beloved Central European comfort dish made from ground beef and pork, chopped onions, rice, and seasonings, all wrapped snugly in boiled cabbage leaves and baked in a tomato-based sauce. It goes by many names — including the wonderfully accented gołąbki — but around here, we stick with the warm, familiar “golumpki.”
Our Market-Made Golumpki stays true to tradition, combining ground beef, pork sausage, and rice just as it’s meant to be. They come ready to heat and serve, making a cozy, satisfying meal with mashed potatoes, rye bread and butter, and a spoonful of sweet applesauce.
Golumpki are available for pre order and will be available to be picked up starting on Friday 1/23-1/25.
$12.99/each