Montclair Bread Company and its owner, Rachel Crampsey, have won TV show competitions for their amazing donuts and now their production is going to switch into high gear. They celebrated the opening of their new production baking space today by having an open house and we stopped by.
It was also Stollen Day for MBCo which meant that we got to try fresh hot stollen samples as well as donuts and Stumptown coffee. It was a rare treat to try stollen fresh out of the oven since it’s usually allowed to cool down and stiffen up a little bit. Right out of the oven, it was soft and tender. The orange and currant flavors were also intensified by the heat of the oven.
They have been baking in the new building on Label Street in Montclair for about a month now. They have three or four workers during the week baking all day and on the weekend production ramps up to include up to seven bakers.
The new facility will mainly be closed to the public since it’s where the majority of the baking will be done. But, they’re planning on having baking-themed parties and cooking classes in the large open space at the front of the building. I can’t wait to take some of those classes!
The delicious stollen goes on sale tomorrow at their retail location on Walnut Street in Montclair. You owe it to yourself to try this great traditional holiday bread!
Check out all the pictures from our visit to Montclair Bread Company’s new baking operation:
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about the author: Alice Magdziak
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