Faq
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Can I buy your products online?
You can buy some of our products at Fresh Direct and on Instacart.
I'm interested in a job at Brooklyn Bred, who should I contact?
Please see our Careers page for a list of current job openings.
Are your products Gluten-Free?
Not yet. However, we are working on a new line of Gluten-free products.
Do you use lard in making your breads?
No, the only fats used in our facility are vegetable oils.
How can I tell what the expiration or use-by date is?
You can find the expiration/use by date printed on the front of the packaging or on the sticker applied on the bag.
I bought a Brooklyn Bred product and the bread is moldy. What should I do?
Please inform your grocery store and contact our Customer Service.
I can't find a store that sells your products. Can you ship it to my home?
Unfortunately, we do not ship our products to consumers directly.
Where can I buy your bread?
Please check our Where to Buy page.
What allergens are present in your facility?
We store and use Wheat, Soy, Sesame, and Milk, but these ingredients aren't present in all of our items. For specific information please check the ingredient list on the back of the packaging and on the individual product pages on the website.
What is the right process to keep your bread?
Bread has to be kept at room temperature. Do not refrigerate. If you don't expect to eat your bread in the next 2 days place it in the freezer to preserve the quality of the bread.
Are your products Vegan?
Yes, our pizza crusts, buns and lavash roll-ups are all Vegan.
Are your products Plant Based?
Yes, our pizza crusts, buns and lavash roll-ups are all Plant Based.
Are your products Kosher?
Yes, our pizza crusts, buns and lavash roll-ups are OU Kosher Parve. We also have several pizza crusts that are PAS Yisroel certified.
What is an enzyme?
There are several different kinds of enzymes. Many naturally occur in our bodies to aid in digestion and many are derived from plants, fruits and microorganisms. In our bread the enzymes we add are a natural way to aid in fermentation, improve dough structure and volume, and maintain the quality of the bread once it is baked.