In our guides
Breakthrough Bakery is Amanda Johansen's sourdough microbakery, licensed under a New Jersey cottage license and a retail food license. Everything is sourdough-based and made from scratch, slow fermented with a 100-year-old starter, with no commercial yeast and no seed oils. Bakes are sold by preorder on set dates, and the bread also turns up at local pop-ups and on the shelves of partner shops.
What’s here
- Made here
- Slow-fermented sourdough loaves · Sourdough pumpkin loaves (fall) · Sourdough bagels · Sourdough cookies: Biscoff, chocolate chip and Nutella
This season
The sourdough pumpkins are back for fall 2026: pumpkin-shaped loaves scored and topped with seeds and spices, headed for partner shop shelves through the season.
Details checked against Breakthrough Bakery’s own site on ; not yet confirmed by the business. Hours change, so check before you go. Spot a mistake? Tell us.