Shout it from the rooftops! We’re super excited…

In the April “Sandwich Issue” of Saveur magazine, Jane and Michael Stern— “two aficionados of traditional Jewish rye”— embark on a quest to “track down the country’s tastiest loaves.”

“America’s very best rye?” they write, “No contest. We found it in Ann Arbor, Michigan…It comes from Zingerman’s Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke.”

Wow! Check it out on newsstands now!