Hammerbacher Bakery

Some people might get upset that this story is written.

Those who already know Hammerbacher like to keep it for themselves. It’s the best bakery in South Jersey — hands down — and doesn’t operate like other bakeries … or any other business for that matter.

Tucked on a back road in Egg Harbor City inside a building with no business sign, Hammerbacher doesn’t have a phone or a website, it’s open only three days a week for 10 total hours, and its hours are different every day.

For two years, Hammerbacher has been the best — and worst — kept secret in South Jersey. If you don’t get there early enough, there’s a very good chance you will miss out on some of their artisan breads, their aptly named Sin Buns or the knish that would shame most New York delis.

 Paul and Lauren Erbacher would have it no other way. The husband-and-wife team that previously excelled at The Avenue — a neighborhood bar known for its craft beer, brown liquor and creative comfort food menu — is redefining the way people think about a bakery, producing small-batch goods, both sweet and savory, that are as inventive as they are delicious.

 “At The Avenue, we did our own baking, dessert making and bread baking anyway, so it has always been something we did,” Lauren says. “Neither of us wanted to do another restaurant and commit to a menu that we would be obligated to every day. That is the antithesis of what we wanted to do. So in between projects, we started to bake more and realized it gave us the freedom to provide sustenance the way we wanted to.”

“The food industry tends to cater to the least common denominator,” Paul adds. “Everyone from distribution companies to suppliers to equipment manufacturers make it easy. Everything is built around the financial opportunity as opposed to actual technique and culinary ability. And the bakery seems like one of the last few places to hide. The truth is we never called ourselves a bakery, we just happen to be providing food and baking a lot of it.”

 Walking into Hammerbacher is an experience in itself. Head through the side entrance and you feel like you may have walked in the wrong door, as you will immediately see the Erbachers working in their kitchen. But don’t fret, their work space doubles as their market, where items are gorgeously displayed on butcher block tables, cutting boards and bread racks.

“People often say our stuff is artisanal, but we don’t see it that way because that implies we are artists,” Paul says. “We are more craftspeople who provide a culinary service. Just because we have some artisanal approaches doesn’t make us artists. Yes, we make everything from scratch and locally source as much as possible to responsibly prepare food, but we see ourselves more as technicians and craftspeople.”

Complete article continues at
http://www.pressofatlanticcity.com/attheshore/dining/with-food-that-has-customers-lining-up-hammerbacher-is-south/article_b3b91125-418e-522e-8404-922879c7eb38.html

Hammerbacher

Where: 40 Boston Ave., Egg Harbor City
When: Open 11 a.m. to 3 p.m. Wednesdays; 3 to 6 p.m. Fridays; 10 a.m. to 1 p.m. Saturdays
How much: Prices vary daily but breads generally range in price from $1 to $6; soups, knish and hummus $5; cookies, macarons 50 cents to $2; Sin Buns $6; brownies $4; babka $8; bread pudding $5
Services: Major credit cards accepted. Disabled access through main entrance. No liquor license. Takeout only.
More info: Go to Hammerbacher on Facebook
Between you and me: Hammerbacher Owners Paul and Lauren Erbacher are very involved in the community, working with schools on “eaticational” programs to show students how easy it is to manipulate food and how fun working with food can be. They also work with AtlantiCare’s sustainability programs.