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History of MonksBread
When the monks arrived from The Abbey of Gethsemani in the spring of 1951, Br. Sylvester, a baker in the Navy, began baking a wholesome, old fashioned loaf of bread for the community and a few guests. Before long guests and visitors were asking to purchase this unique loaf.
To respond to the demand for bread, now known as Monks' Bread, it was decided to incorporate a small bakery in the new abbey the monks were building. By the spring of 1956 things had progressed to where a large modern bakery was set in operation. Today that bakery, continually upgraded and improved, is still in operation producing five varieties of Monks' Bread: white, whole wheat, raisin, sunflower, and Maple-Cinnamon.
Monks' Bread is a specialty loaf in which only the finest ingredients are used and baked according to the old-fashioned fermentation process.
Presently the monks bake three days a week. The bread is sold to a local distributor for distribution to supermarkets in Western and Central New York. If it is not available in your store you might ask the store manager to carry it. Monks' Bread and other premium products are also available at our Abbey Store at the monastery. |
