Hi! I’m Stephanie Breneman, baker/owner of Abendessen Bread. I lived in Germany for a voluntary service year in 2007 and then went back for a semester abroad in 2010. In Germany, the evening meal was almost always a hearty loaf of bread with lots of different toppings to put on it. I fell in love with all the bread and crusty rolls.

In 2012 I had a crazy idea to use my German to translate recipes and bake bread. Abendessen Bread was born.

In the spring of 2019 I set a goal to make more nutritious and flavorful bread. I purchased a grain mill and started using organic grain and flour. For most things I make, a percentage of whole grain flour goes into every loaf, up to 100%. Flour is milled fresh each time I bake; it goes from mill to mixing bowl.

I really enjoy trying different types of grains and working with naturally leavened breads, but I make commercial yeast breads as well.

I am registered with and inspected by The Pennsylvania department of Agriculture.