10/12/2026
Stop in Tuesday's and Friday's to get the fresh Salt Rising Bread. Senior Citizen day is every Tuesday - Save 10% for age 60+
Salt Rising Bread, is a dense, white bread that develops its delicious cheesy flavor from a unique fermentation process. It is thought to have first been made by pioneer women in the early 1800s in the United States. As commercial yeast was not available prior to the 1860’s, bread-makers would alternatively create a mixture of either cornmeal or potatoes to make their own rising agent. It is believed that pioneer women then set their “starter” in a bed of heated rock salt, which often was kept in a salt box next to the hearth fire (thus the name “Salt Rising”) to maintain the required warmth. In the morning, they would use this liquid, known as a “raisin” to leaven their bread dough. (Information provided by Rising Creek Bakery, Mt. Morris, PA)
When the Grahams took over the bakery they could get the "salt rising starter" which was a culture that would make the bread. At the time they started the bakery they got the starter from Roland Industries in St Louis MO and then the man who made the culture (he was very old) decided to retire and Roland’s sold the recipe to a Bakery in Virginia. They have since gone out of business so they can't get the culture anymore.
They then started experimenting with the cornmeal and milk starter and have been working on it ever since. They still can't get the old fashioned cheesy taste back, but keep working on it. Many people who pass by the Cuba Cheese Shoppe often tell us they remember that distinct "smelly socks" smell when the bread was baking. Because that specific culture can't be obtained anymore, the bread does not have that strong smell or taste.
Angelica Bakery
