The Bread Room

the Bread Room is taking a light-filled space with 14-foot ceilings and expansive windows at 834 Chestnut St., to the left of the Franklin’s entrance. The Bread Room will offer more than 20 viennoiseries and baked goods, a rotating selection of cruller flavors, and morning buns scented with cardamom and brown butter. On the savory side will be baked egg fromage Danishes, pastrami Reuben rye croissants, and sandwiches such as muffalettas on sesame focaccia or cold roast sirloin with horseradish cream and watercress on a rustic roll.

The Bread Room will also feature a daily house-milled local grain miche (sold by the pound) and a rotating lineup of High Street’s whole-grain sourdough loaves.

In the evenings, the bakery will become a workshop and event space, hosting baking classes several nights a week, including “Sourdough 101,” lamination technique, and pizza-making, a favorite from sister concept High Street.