Montclair Bread Company has a new look, expanded offerings, longer hours and award-winning baker Rachel Crampsey, who took over the ovens at the beloved Walnut Street specialty bakery in May from former owners Sally and Will Reinhardt, who returned to Australia.
The popular carrot muffins and veggie pizzas remain, but Crampsey is now offering croissants, baguettes, sourdough loaves, challah rolls, and specialty breads such as ‘Currant Seeduction,’ a whole grain bread embedded with currants, flax, sesame, sunflower and pumpkin seeds.” Rachel’s “Currant Seeduction” bread received the Grand Prize in the 2011 America’s Best Raisin Bread Contest. New sandwiches at the bakery include cilantro pesto with granny smith apples and queso fresco as well as tomato, basil pesto and mozzarella on foccacia and gluten-free wraps.
Crampsey grew up working side-by-side with her grandmother decorating cakes in her business in Maryland. She supported herself in college as an entrepreneur selling her original “vegan cowboy cookies.” When she traded in her previous career as a French teacher for a toque, Rachel fell in love with “soulfulness” involved in bread baking while studying at the Culinary Institute of America. She worked with Daniel Leader at Bread Alone while a student at CIA, and after graduating, her career included positions such as production manager at Amy’s Bread in NYC and research and development specialist for Tribeca Oven, an artisan bread company in Secaucus.
A community partnership formed to support the Crampseys’ purchase of the bakery from the Reinhardts who owned and operated the store for 19 years. The additional partners are Montclair residents Kelli and Tom DeFlora, Kelly and Joe McDonald, Kathy Walsh and Todd Flynn; and Michael Richman, of New York.
Starting June 1st, bakery hours will be Tuesday-Friday 6am-7pm, Saturday 7am-5pm and Sunday 9am-2pm. Visit online at
The Montclair Bread Company or in person at 113 Walnut Street.