Living Bread Opens in Rutherford, NJ Using Stone-Milled Grains, Slow Fermentation

Living Bread has opened a brick-and-mortar micro-bakery at 19 Franklin Place (rear), Rutherford, NJ 07070 that stone-mills its own organic wheat, rye and specialty grains and focuses on long fermentation and hearth-baked loaves. The shop operates as a small artisanal bakery with a limited production model and an online ordering presence under the Instagram handle living.bread.bakery and the site living.bread.bakery.

The owner, described in local coverage as originally from Ukraine, built the bakery around a cultural view of bread as essential; Boozyburbs summarized that the owner “grew up in a culture where bread is treated as sacred and says real, long‑fermented bread was difficult to find locally, often requiring trips to Brooklyn for a quality loaf.” Living Bread’s website frames the work in similarly direct terms: “Each loaf is carefully handcrafted and hearth‑baked, resulting in bread with depth of flavor, character, and integrity.”

On-site milling is central to the bakery’s pitch. Living Bread states “We stone‑mill our own wheat, rye, and specialty grains, honoring traditional methods that respect both the ingredient and the process.” Boozyburbs framed the practice bluntly: “This isn’t your average bread counter” and noted that in-house milling is “, a rare practice that allows complete control over flavor, freshness, and integrity.” The bakery also promotes slow fermentation and traditional methods, saying its production is “Rooted in ancient, time‑tested sourdough practices, our bread is made slowly, intuitively, and honestly.”

The product mix combines classic loaves and rotating specials. The online shop lists Country Sourdough at $10.00 USD and a Sourdough Sandwich topped with seeds at $10.00 USD; snapshots of the shop show those items marked “Sold out” for some Saturday pickup listings. Instagram promoted a Valentine’s week special as “Dark Chocolate/ Cherry Sourdough. Made with our organic freshly milled flour, Premium Dark Chocolate, Dried cherries. Available tomorrow (Wednesday) 10-3pm and Saturday February 14th. 19 Franklin Pl (rear) Rutherford, NJ #valentinesday #sourdough #rutherford.” Other items listed on the site include Sourdough Fougasse (green olive; roasted garlic and bacon), Swedish Cardamom Buns, fig/walnut scones with maple glaze, and sourdough cookies in cherry, almond and chocolate.

Living Bread has structured access around pre-orders and limited walk-in supply. The shop instructs visitors to “Scroll down for the bread pre orders.” and notes plainly, “Even if bread is sold out online, please stop by the bakery. We bake a lot more bread than what’s listed online. Additional loaves are available for walk-in customers, while supplies last.” Operating days are stated as Wednesdays and Saturdays; multiple posts and a pickup listing specify windows “from 10am to 3pm,” including a Saturday, Feb 21 pickup from 10am to 3pm at 19 Franklin Place.

The bakery’s Instagram activity shows local enthusiasm; a captured post line reads “181 24 January 9,” and commenter nikki_bogues wrote “Congratulations & wishing you all good things! 👏❤️❤️❤️” while iaroshenko.n posted “Very cool! Congratulations! Good luck!🔥🔥🔥❤️❤️❤️.” On-site logistics include the clear parking directive: “Please do not park in the numbered tenant parking spots.”

Living Bread presents production as intentionally limited by design: “Our commitment to traditional, hands‑on baking naturally limits our output, but it lets us stay true to the grain and the process.” The bakery closes its public description with a final, plain promise of method and intent: “Real bread, made the way it should be, from grain to loaf.”