Award-Winning Lost Bread Co. Debuts Lost Bread Pizza In Rittenhouse

Lost Bread Rittenhouse (2218 Walnut St.) announces the debut of Lost Bread pizza, new dinner service, expanded days of operation, more delicious baked goods, and local beer to go. Owner/Baker Alex Bois and FCM Hospitality Owner Avram Hornik opened the company's first brick and mortar location earlier this year with limited hours for breakfast and lunch. Now that warm weather has arrived and the sidewalk cafe is open, look for the much-anticipated debut of Lost Bread pizza, made with the same artisan precision and attention to detail as the bakery's bagels, breads and cookies. With the addition of pizza, comes new days of operation and dinner service hours five nights a week. New hours starting immediately will be Monday and Tuesday, 7:00am to 2:00pm, Wednesday to Friday, 7:00am to 9:00pm, and Saturdays and Sundays, from 8:00am to 9:00pm. Pizza will be available 4:00pm to 9:00pm, with pizza bagels available 2:00pm to 4:00pm. While visiting Lost Bread, look for the addition of pizza bagels using Lost Bread's famous bagels, plus look for their famous pretzel shortbread cookies, bake your own cookie kits and dog bones for a crunchy treat for your furry friend. Additionally, Lost Bread Rittenhouse has also added local brews from Deer Creek, Love City, Two Locals Brewing and Mainstay Independent Brewing. All food and drink can all be enjoyed outside on the sidewalk and street cafe, or they are available to go. Pizza is also available for delivery through their online ordering portal, Square. For more information about Lost Bread Co., and to place your order in advance, visit www.LostBreadCo.com/rittenhousecafe.

Lost Bread pizza is brought to you by Alex Bois, the James Beard Award-nominated baker behind Lost Bread Co. and the company’s famous Pretzel Shortbread Cookies. When asked what makes his pizza stand out, Bois said the exclusive use of freshly milled flour will set it apart from other pizzas. With all the flavor from freshly milled grains, the crust becomes the main focus as the famed baker and his team looked to explore additions to the menu.

“The crust is one of the best parts of our pizza,” said Bois. “Instead of the crust serving as a handle for the rest of the slice, patrons can expect uniquely shaped rectangle shaped pizzas to highlight and utilize the crust in its entirety. We don't want the crust to be thrown away like many pies. We want patrons to savor each bite of the crust as much as their very first bite of the pie.”

For the debut of the pizza, look for around 10 alternating varieties that will change with the availability of seasonal produce. Each pie is meant for one individual and costs between $10 and $15. On top of standards like Classic and Pepperoni, look for Pork and Rabe, Shrooms and Cheese, Shrooms and Greens, Greens and Cheese, and Tutti Rooty (vegan). The spring menu selection will regularly feature wildcrafted vegetables such as ramps, nettles and chanterelles on the variety aptly named the Wild Pizza. The menu will consistently include items perfect for aficionados of classic, cheesy pies, as well as pies for meat lovers and for veggie-forward eaters. Lost Bread Co. will continue to work with and support local suppliers for the pizza launch to bring the best the region has to offer to patron’s plates. Current local suppliers include Third Wheel Cheese, Heavy Metal Sausage, Adrian's Garden, and Mycopolitan Mushrooms.

“We're using the best local, rather than imported, ingredients to create a Philly-specific style of Lost Bread pizza," said Bois. "Our innovative, crispy crust is topped with the best sourced produce our team can find from local purveyors. For a must-try pizza, my personal favorite of the moment is the Pork and Rabe, which is topped with a fennel sausage, charred broccoli rabe, funky aged Galen's Good Old cheese, with a zippy red sauce. It's a great Philadelphia pie that is a great example of everything we are aiming for with our pizza launch."

While daily pizza service will be 4:00pm to 9:00pm Wednesdays to Sundays, Lost Bread also adds other delicious items to the menu. To bridge the gap between morning and lunch service and pizza dinner hours, patrons can look forward to the addition of pizza bagels, a personal favorite for partner Avram Hornik of FCM Hospitality. He said, “What I love most is that we are doing bagels in the morning, pizza at night, but there is a window in between that we only sell pizza bagels. My elementary school self is thrilled that a place will be open for 2 hours a day that only sells pizza bagels."

On top of pizza and pizza bagels, new and expanded menu offerings at Lost Bread Rittenhouse since it opened include the addition of bake your own cookie kits and dog bones for a crunchy treat for your furry friend. Also new to the menu is the addition of local brews from Deer Creek, Love City, Two Locals Brewing and Mainstay Independent Brewing. Two Locals Brewing and Mainstay Independent Brewing are both made at FCM Hospitality's Craft Hall, where Lost Bread Co. has its main bakery and headquarters.

New hours starting immediately, will be Monday and Tuesday, from 7:00am to 2:00pm, Wednesday to Friday, from 7:00am to 9:00pm, and Saturdays and Sundays, from 8:00am to 9:00pm. A limited afternoon menu of pizza bagels, snacks, treats and beverages is available for 2:00pm to 4:00pm Wednesdays to Sundays. Pizza is available between 4:00pm and 9:00pm on Wednesdays to Sundays.

Food at Lost Bread Rittenhouse is served packaged for takeout. Patrons can pick-up their food and beer, or enjoy it outside in the casual streetery and limited sidewalk cafe. Pizza and select food items are also available for delivery through their online ordering portal, Square. Indoor seating is not scheduled to be added at this time, due to the current COVID-19 pandemic. Ordering ahead for pick-up or delivery is welcome by visiting www.lostbreadco.com/rittenhousecafe. Follow @lostbreadco on social media and visit www.lostbreadco.com for more information.

LOST BREAD RITTENHOUSE

Lost Bread Co. opened its first brick-and-mortar cafe in the Rittenhouse Square West neighborhood in January of 2021 for breakfast and lunch service. The menu opened with and continues to offer sandwiches, bagels baked fresh on-site throughout the day, and seasonal sides from produce grown by progressive local farms. To complement the bagels, lox and cream cheese is made in-house, using the former from Hudson Valley Fisheries sustainably raised steelhead trout. Lancaster County dairy with a touch of goat's milk for added funk makes for a richly flavored base cream cheese for flavors like Charred Scallion & Lime and Honey Miso.

With the cafe came a new line of whole grain pastries, including buttery, fresh wheat croissants and a signature smoked potato knish from pastry chef Lex Ridgeway, a veteran of Lost Bread who previously led the pastry department for the White Dog Cafe. Other notable items include the return of the Waffle Egg Pocket-- a grainy rendition of a Korean street food that features a soft farm egg enrobed in a maple kissed batter--as well as the launch of a new, vegan-friendly flavor of Lost Bread’s legendary pretzel shortbread cookies: toasted coconut.The packaged cookies, cream cheeses, and other pantry staples like Lost’s own line of house-milled flours are available for purchase, along with a selection of grocery items drawn from the region’s farms. Eggs from Lapp’s Farmette, prized for their absurdly rich yolks, will feature on the menu as well as be available in retail packs.

When asked about what makes the Lost Bread bagel and other baked goods so delicious and special, Hornik said, "Alex baked me the best bagel I've ever had - and not in the ordinary bagel way. It is the only bagel made with freshly milled local flour, which improves the taste, texture and depth of flavor in a new way that we are excited to introduce to our patrons."

On top of the new brick and mortar location, as of this year, home cooks can bake like Lost Bread in their own kitchens. The bakery has expanded its product line to include grains and house-milled flours, which are available for retail purchase and at Lost’s farmers’ market stands. Lost Bread’s lively sourdough culture, born from and fed with local grains, will also be shared for free (as culture is meant to be!) Flours, as well as Lost’s famous pretzel shortbread cookies and the bakery’s print zine, can also be purchased for shipping nationwide from the Lost Bread website, which also features techniques and recipes for getting the most out of these fresh, flavorful, easy-to-use products.

Wholesale grains and flours will be available to restaurants and bakeries in the region. Interested parties can email info@lostbreadco.com for more information.

Lost Bread Rittenhouse is located at 2218 Walnut Street, directly next to FCM Hospitality's Rosy's Taco Bar. Lost Bread's main bakery and headquarters is located at FCM Hospitality's Craft Hall, which is also home to Mainstay Independent Brewing. Lost Bread Co. is a partnership between FCM Hospitality's Avram Hornik and award-winning baker Alex Bois. Look for additional brick and mortar locations for Lost Bread to be announced in the near future.

ABOUT LOST BREAD CO.

Guiding Principles - We’re about making good bread - the kind that provides a sturdy canvas for your meal, nourishes, and tastes great. We respect and fairly compensate the bakers, porters, packers, drivers and retail workers who make our bread and get it into your hands. We are committed to exploring a lost culinary heritage of thrifty ingenuity, donating or re-purposing excess bread to keep it out of the landfill. We do our best to ensure that the resources exchanged to run the bakery support our local economy.

Sourcing - We preserve the vitality of local, organic grain by milling fresh flour on our New American Stone Mill. Besides our organic bread flour, all of the grain we use is grown and processed in the mid-Atlantic without the use of glyphosates or other practices that are detrimental to life on our planet at large.

Year-round, sweet cream and milk, sugar beets, and Yukon gold potatoes from around Lancaster County add flavor to our doughs. Seasonally, we highlight treats like concord grapes and fresh Jersey cranberries, tossed with maple syrup and roasted until they pop. Instead of olive oil shipped from thousands of miles away, we use flavorful regionally grown and produced sunflower, canola, and hemp oils. We our proud to join our dedicated suppliers in celebrating the vibrant foods around us

ABOUT FCM HOSPITALITY

FCM Hospitality is a Philadelphia-based hospitality and entertainment company, managing bars, restaurants and seasonal pop-ups throughout the region. The company is owned by Avram Hornik, a leader with more than 20 years in the hospitality industry, who has developed some the city’s most popular permanent and temporary venues such as Morgan's Pier, Concourse Dance Bar, Harper’s Garden, Rosy’s Taco Bar, Lola’s Garden Ardmore, and Parks on Tap. For more information about FCM Hospitality, visit fcmhospitality.com or call 215.568.1616.