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Al Cohen's famous rye bread bakery—the Cohen family first started baking rye bread in Warsaw, Poland during the 1620s. They were known for baking delicious pumpernickel rye bread. Their recipe was handed down from generation to generation, and when Joseph Cohen came to America in 1888, he became the first man to bake pumpernickel rye bread in Buffalo. In 1936, his son Albert opened his own bakery and continued his father's legacy using only the finest ingredients to make his delicious rye breads and rolls.
Albert's success led him to move his bakery in 1941 to a larger site—its present location—at 1132 Broadway at the Broadway Market. Eventually, Albert passed on his old world recipe and baking skills to his son Paul who, in time, handed down those traditions still another generation to his own son Henry. Henry carried on until 1994 when he sold the business to his co-worker John Blando and Mark DiDomencio who now continue to carry on the rich tradition of the Cohen family.
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