Products

This loaf is where old world sourdough craft meets the soft, cloud like tenderness of modern enriched bread. Built on a foundation of tangzhong, a cooked flour and milk paste that locks in moisture, this sandwich loaf stays impossibly soft for days without additives. The tangzhong gives the crumb its signature feathery pull and pillowy bounce — the kind of texture that makes even a simple slice feel luxurious. A sweet starter—fed with raw honey, flour, and water—brings gentle fermentation, mild acidity, and a naturally aromatic sweetness. It’s sourdough without the sharp tang: mellow, fragrant, and deeply flavorful. Once the tangzhong and sweet starter are folded into the main dough, the enrichments take over. Soybean oil, sugar, and milk derived starches create a supple, silky dough that bakes into a golden, ultra soft loaf. Diastatic malt boosts fermentation and browning, giving the crust a warm, toasty color and the crumb a delicate sweetness. The result is a high rise, ultra soft, enriched sourdough sandwich loaf with: • A plush, shreddable crumb • A flexible, bend without breaking slice • A subtle honey kissed aroma • A clean sourdough depth without sourness • Exceptional shelf life thanks to tangzhong It’s the perfect everyday bread: ideal for sandwiches, toast, French toast, grilled cheese, or simply tearing off a warm piece and letting the richness speak for itself.

This Italian Sandwich Loaf is built for structure, flavor, and performance — a baker’s loaf engineered for the perfect slice. It starts with a straightforward, high‑hydration dough enriched just enough to stay tender, but not so much that it loses its backbone. The result is a loaf that stands tall, slices clean, and holds up to anything you stack inside it. A blend of bread flour, olive‑oil‑style fat, and a touch of sugar creates a balanced dough with a soft, even crumb and a thin, golden crust. The hydration keeps the interior moist and open, while the fat lends suppleness and a gentle chew. A whisper of diastatic malt boosts fermentation and browning, giving the loaf its signature warm color and subtle sweetness. Shaped into a long, elegant 13‑inch form, this loaf bakes into a classic Italian profile: smooth sides, rounded shoulders, and a fine‑textured crumb that’s ideal for sandwiches, garlic toast, panini, or slicing thick for French toast. It’s sturdy without being dense, soft without being weak, and flavorful without overshadowing the fillings. This is the everyday Italian loaf elevated — clean ingredients, balanced texture, and a reliable structure that makes it a staple in any kitchen.

A classic, no‑nonsense artisan sourdough built from nothing but flour, water, salt, and time. Naturally leavened with a lively starter and strengthened through gentle folds, this loaf develops deep flavor during a long, cold 24‑hour fermentation. Baked hot in a Dutch oven for maximum spring, it delivers a crackling crust, an open, chewy crumb, and that clean, tangy aroma only true sourdough can offer. Simple ingredients, honest technique, exceptional bread.

These Italian Hoagie Rolls are crafted from the same balanced dough as our Italian Sandwich Loaf, but shaped and finished for the kind of sandwiches Pennsylvania is famous for. Soft yet structured, each roll delivers that unmistakable PA hoagie‑shop feel — the kind of roll that bends without breaking, holds up under heavy fillings, and stays tender all the way through. The dough bakes into a thin, golden crust with a light, even crumb that’s perfect for classic hoagies, grinders, and cheesesteaks. A sprinkle of sesame seeds adds aroma and a gentle crunch, while a cornmeal‑dusted base gives each roll the authentic texture you’d expect from the best shops across Philly and the Lehigh Valley. Whether you’re loading it with sharp provolone and Italian meats, building a proper cheesesteak, or stacking it deli‑style, these rolls deliver the structure, chew, and flavor that define a true Pennsylvania hoagie roll.

These Iron Crust Poppy Seed Hotdog Rolls bring classic Chicago‑style swagger to your table. Soft, rich, and lightly enriched with milk, butter, and egg, they bake into a golden roll with a tender interior and just enough structure to hold a fully loaded dog without falling apart. A glossy egg‑washed crust carries a generous coat of poppy seeds, giving each roll that unmistakable Chicago look and aroma. The dough is mixed for strength, proofed for softness, and shaped into long, even rolls that bake up smooth and uniform — perfect for steamed, grilled, or char‑kissed hotdogs. Whether you’re building a true Chicago dog with neon relish and sport peppers or crafting your own signature creation, these rolls deliver the flavor, texture, and durability that make the whole thing work. Soft bite. Clean chew. Iconic poppy‑seed finish. A proper hotdog deserves a proper roll — this is the one.

These enriched milk buns are built for serious burgers. A silky tangzhong starter gives each bun a soft, cloud light interior while keeping the structure strong enough to hold up to stacked patties, melted cheese, sauces, and toppings. The dough is enriched with milk, butter, and egg for a tender crumb and a rich, lightly sweet flavor that complements — never competes with — the burger. They bake into smooth, golden domes with a glossy egg washed finish and a scattering of sesame seeds. Soft, squishy, and resilient, these buns elevate everything from smashburgers to gourmet builds. Forged at Iron Crust Bakery. Ready for battle at Fat Filly’s.

The Iron Cinnamon Raisin Twist is where comfort meets craft — a soft, enriched loaf braided with intention and loaded with plump raisins that burst with sweetness in every slice. Cinnamon blooms through the dough as it bakes, creating a warm, aromatic swirl that feels like it’s been pulled straight from a hearth. The twist isn’t just for looks. It creates alternating layers of tender crumb and caramelized edges, giving each slice a balance of softness and texture. Lightly sweet, richly scented, and built on a dough that stays moist for days, this loaf is as good toasted with butter as it is eaten straight from the cooling rack. Breakfast, dessert, or a quiet moment in the afternoon — the Iron Cinnamon Raisin Twist brings a little ceremony to all of it. Forged at Iron Crust Bakery with patience, heat, and a steady hand.