KnitWit Posted June 14, 2012 Share Posted June 14, 2012 Okay, for some reason, our supplier is having difficulty finding a good dark rye that is not paper thin for our deli. He HAS found a REALLY NICE, thick, very fresh (tastes homemade) light rye. There are two choices, one has a bit of a stronger rye taste than the other. In the interim, we've been picking up loaves from the store, one dark, one light. Everyone, of course, chooses the dark rye. My question: Does the color of your rye bread make or break the sandwich more than the taste *to you*? We have a deli and most of our business is carry out or catering to people who are eating as they drive back to work OR eating at their desk in the office. We'd REALLY like to provide a bread that is NOT going to fall apart. Thoughts? We really need to place an order TODAY. (I know, I know...Pastrami and Rye is ALWAYS on dark rye...) Quote Link to comment Share on other sites More sharing options...
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