New England’s Brown Bread In A Can: Fading Tradition Is Preserved In Chicago

A restaurant in the Chicago area – of all places, says food writer Christopher Borrelli – has New England-style brown bread on its menu. Made with molasses and baked in a can, brown bread was once a staple in New England, but it’s a fading tradition. (Though it is still made by the company that makes B&M Baked Beans.) Nevertheless, the tradition is being well-looked-after at Floriole Café & Bakery, 900 miles west of Portland, Me. The bread is made from an old recipe that features dark blackstrap molasses, buttermilk, and rye flour, baked in a can, sliced, then served with butter and jam. The 28-year-old baker says it’s his “responsibility” to preserve at least some traditions. "I have become very interested in reviving old breads.”