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Crust is the key to fresh-baked bread and when it’s crafted just right, it’s simply outstanding.” “For me, great bread truly makes a sandwich. Broad Street, Westfield, 73 – Union County residents have loved Bovella’s fresh-baked creations – including their ciabatta, French semolina, seven-grain, and traditional Tuscan boules - for more than 60 years. “Our olive loaf is also very popular, as are our baguettes because they pair well with many dinner entrées,” shared customer service representative Brian Buldo. “What a simple thing that brings so much joy.”īovella’s Pastry Shop (101 E. Francisco’s favorite part of the fresh-baked bread experience? “I’m a bread lover and I love its crispiness and crust, especially with some fresh butter,” he said. The bakery is adamant about using only the best and freshest ingredients in its recipes and allowing basic elements such as sugar and salt to act as natural preservatives “because bread wasn’t meant to stay for weeks,” he said. Union Ave, Bound Brook, 73 – as the current owner of this more than 30-year-old bakery, co-owner and manager Pedro Francisco is passionate about their fresh baked bread. “We have great Italian, French semolina, wheat, rye, and brioche, which is a big seller,” he said. “Customers also love our scala and round, family-style panella bread, which is an oblong Italian bread that’s great for slicing.” READ: Wait-worthy sandwich shops in Central Jersey “I like to eat it plain right out of the oven, hot and fresh.”

Though customers find them all delicious, “my favorite is our French bread,” Zaki added.

Sipos’ Bakery (365 Smith St., Perth Amboy, 73 – a landmark in Perth Amboy since the 1970s but under the ownership of its current family since 1996, “we have French, Italian, rye, and a special potato bread made with fresh, hand-peeled potatoes that’s large and puffy and has a crispy crust,” said general manager Danny Zaki. “Great bread is about the quality ingredients you use as well as the care you take in the mix and the time you allow to prove the dough and let it rise,” Marcial said about the keys to their success. We recently asked our readers to share their favorite sources of fresh-baked bread in Central Jersey and were overwhelmed by the response we received from bread lovers throughout the area.įollowing are some of our readers’ top picks….did yours make the list?īridgewater Bakery (150 Adamsville Road North, Bridgewater, 90 – owned by veteran baker Edgar Marcial and his wife Alba, who also own Salomon’s Bakery in Manalapan, the 10-year-old Bridgewater Bakery has amassed a legion of loyal fans who swoon over the shop’s freshly-baked Italian bread, challah, and rye bread (in flavors from plain to onion, marble, black Russian, and pumpernickel), priced from $3.60-$5 for a loaf. Whether Italian, French, rye, or wheat by the loaf, roll, baguette or slice, fresh-baked bread enjoyed warm out of the oven is the stuff life is made of and there’s a variety of delicious options to suit every taker’s palate. Many people believe that one can’t live by bread alone, but for scores of Central Jerseyans, fresh-baked bread is a simple pleasure they can’t live without.