The smell of freshly baked bread wafts through Hannah’s Bretzel, a downtown
Chicago restaurant where the ovens are lined with rows of pretzel bread loaves
that are sold on their own and used to make sandwiches filled with hams, cheeses
and other gourmet ingredients.
“It’s just soft and salty,” says customer Stephanie Klein, who ordered an
Italian Parma ham sandwich on the bread during a recent lunch hour and visits
about three times a month. “I’m big on a soft, good tasting bread.”
Twist this: Baking experts say pretzel bread – a cousin of the ubiquitously
popular crispy, salted snack – is growing in popularity, popping up on menus and
in sandwich orders from California bakeries to New York restaurants.
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The Associated Press
