The Sweet Life Bakery, Vineland, NJ

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Our Breads

Here at The Sweet Life Bakery, we look to the past for the inspiration fr our breads. Using preferments, natural yeasts, a stone hearth oven and plenty of steam give our breads a unique charachtorisitc, bread the way it used to be. Each dough is shaped and loaded by hand into our oven every night, and our bread baker works when everyone else is sleeping to get you the freshest and tastiest bread around.

Everyday Selections

Seeded Italian – Our version of this south Jersey classic. A hearty sesame seed coated crust on the outside, soft and moist inside. This loaf makes nice sandwich bread.
Italian Boule – A round loaf, this simple bread is best shared with a group of friends or family over dinner. Dipped in olive oil, or used for sopping up sauce, this bread will bring the family together.
Baguette – Classic French bread made in the Parisian style, long and slender with a dark crust and chewy interior. Best carried under the arm and eaten by hand by tearing chunks off and slathering with butter.
Foccacia – Italian flatbread, dimpled before baking, brushed with extra virgin olive oil, and sprinkled with sea salt, this bread is enjoyed as a snack or with dinner.
Flavored Foccacia – Rotating special flavors include black olive, sun-dried tomato, and fresh herbs.
Hard Rolls – These simple rolls are perfect for an afternoon snack with fresh butter sandwiched inside. Add a slice of ham or salami and you have the perfcet little sandwich.
Soft Rolls – Enriched with eggs and milk, and topped with poppy and sesame seeds as well as sea salt, these dinner rolls are nice for breakfast with a touch of homemade jam and butter. Or enjoy as a snack anytime of the day!

Daily Selections

Tuesday
Whole Wheat – This bread, made with a 100% whole wheat flour is hearty and delicious, but not too heavy. We think you’ll enjoy this bread as much as we do.

Wednesday
Multi-Grain – Hearty and chewy, you’ll feel more healthy just looking at this bread! Made with sunflower seeds, poppy seeds, sesame seeds, rye flour, whole wheat flour, bread flour, cornmeal, and oats.

Thursday
Sourdough – Also called a pain au levain, this bread is made with 100% natural airborne yeast. Slightly sour and a bit chewy, this bread makes the best toast and eaten with butter is just heavenly.

Friday
Challah – Traditional Jewish braided bread, we use local free range egg yolks to give this bread an amazing color and flavor. Challah makes wonderful French toast or is quite tasty toasted with jam or jelly.

Seeded Rye – Caraway seeds punctuate this rye bread. Slightly sour, with a good rye flavor, this bread is a nice addition to the dinner table.

Saturday
Cinnamon Raisin -Baked in a loaf pan, this bread is swirled with cinnamon, sugar and plump raisins. Topped with a touch of streusel, this bread is the ultimate weekend breakfast bread.

Storing Your Bread

Ideally, bread should be eaten the day that it is baked. Our bread baker comes in at midnight to ensure that your bread is fresh and ready to eat every morning. We do bag the bread in perforated plastic bags to maintin air flow and hygienic standards, so if you intend on keeping it for longer that a day, keep it in the bag with the twist tied tight. To refresh your bread, simply moisten the surface of your loaf with water and place into a 350 or 400 degree oven for 6 – 8 minutes. It’ll be as good as new. Bread is always good sliced and toasted, which is a great way to use slightly stale bread. And if you manage not to eat your bread before it totally stales, bread crumbs can be made and used in your home kitchen!

601 East Landis Avenue
Downtown Vineland, NJ 08360
(856) 692-5353
thesweetlifebakery@verizon.net

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