The Rye Baker

"An instant classic" -- Peter Reinhart
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Antimo Caputo Tipo 00 Rinforzato Flour
Price: $8.95

Approximate analysis (14% moisture): Protein 12.50%, Ash 0.53% Antimo Caputo Tipo 00 Rinforzato flour is a blend of soft European flour that has ... more info



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Antimo Caputo Tipo 00 Pizzeria Flour
Price: $8.95

Approximate analysis (14% moisture): Protein 11.50%, Ash 0.52% Produced in Naples since 1924 from a blend of hard and soft wheats, Antimo Caputo ... more info



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NYB Pure Lemon Extract
Price: $7.95

NYB Pure Lemon Extract is made with 100% natural lemon oil that has been derived from lemon zest and will add a clean, distinctive tang to your baked ... more info



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NYB Whole Spelt Flour
Price: $9.95

Approximate analysis (11% moisture): Protein 14.6%, Ash 1.78% Spelt is one of wheat's oldest ancestors and is thought to be a naturally occurring ... more info



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Polyethylene Bakery Bags
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Keep your baked goods fresh or freeze them in these clear gusseted poly bags. Sold in packages of 100. 6"x4"x15" x1.5mil for single loaves 8"x5"x15" ... more info



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NYB Baker's Parchment
Price: $8.95

Nonstick, heat-resistant surface especially useful for sticky or slack doughs, like ryes and ciabatta, or glazed breads like sticky buns and challah. ... more info

Old-School Bagel Boards - Set of 3

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Old-School Bagel Boards - Set of 3
Price: $29.95

Not only did the old-school bagel bakers roll their bagels by hand; they also used these natural-fiber covered Western red cedar boards for the first ... more info



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2" Boar Bristle Pastry Brush
Price: $3.95

Nothing is softer or more absorbent than bristle. This pastry brush is made up of 2"x2" bleached and sterilized natural boar bristles epoxied to a ... more info



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Imported Linen-Lined Bannetons
Price: $22.95

These imported French willow bannetons have helped generations of bakers produce perfect rustic boules and sell elsewhere for up to $40. The 8"/20cm ... more info



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A Sturdy, Comfortable Bench Knife
Price: $7.95

FEW ITEMS ARE MORE USEFUL for hand kneading, dividing dough and shaping than a bench knife, aka dough scraper. They come in a variety of materials, ... more info





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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.