Fall In Love With This Special Valentine’s Brunch

February 9th, 2017

Valentine’s Day is right around the corner, how do you plan on celebrating the one you love? We think there’s no better way to express your love than with a delicious home cooked meal.

Tweet: Celebrate the one you love with a brunch they’ll fall in love with @klostermanbread http://bit.ly/2ghlNTeCelebrate the one you love with a brunch they’ll fall in love with @klostermanbread http://bit.ly/2ghlNTe https://ctt.ec/puX1e

For this special day, we’re serving up a romantic brunch with a French toast recipe that you’ll fall in love with.

Valentine’s Brunch French Toast:


  • 1 carton strawberries
  • ¼ cup sugar
  • 1 tsp. cornstarch
  • 2 eggs
  • ½ cup milk
  • 1 tsp. vanilla extract
  • 4 slices of Klosterman White Bread
  • 2 tbsp. butter
  • Confectioner’s sugar

In a saucepan, add chopped strawberries, sugar, lemon and cornstarch. Cook over medium heat for 15 minutes or until the strawberries are cooked and soft. Let this mixture cool before blitzing with a hand blender.

For the French toast, whisk together eggs, milk and vanilla in a large bowl. Transfer 1/3 of the mixture into another bowl and add a drop of red food coloring, if you’d like. With a heart shaped cookie cutter, cut shapes out of your bread slices. Dunk your bread slices into the egg mixture and the heart cut outs in the pink egg mixture. Cook the bread in a frying pan over medium heat until both sides are golden brown. Before serving your French toast, drizzle the strawberry puree on top and dust with sugar.


One French toast recipe just not enough? Then pay our Pinterest page a visit and check out our board dedicated to our favorite French toast recipes!

There’s Magic in the (Bread) Making

November 19th, 2010

Magic, thanks to my dad, has been a part of Klosterman Bakery family for a long time, which is why we are so proud to celebrate this recent recognition. Earlier this month, the New England Magic Collectors Association awarded my dad, Kenneth Klosterman, the distinction of being Guest of Honor at their annual conference for his extensive magic collection.

Dad’s magic collection began at the tender age of nine, when he bought his first magic trick. By 12, he was pulling gigs as a birthday party magician for neighborhood kids. As a young man working days at the family bakery, he moonlighted – along with his assistant Judy, my mom – as a professional magician working in area hospitals, children’s homes and community events bringing joy and bafflement to audiences in Cincinnati and across the country.

After dad became President of Klosterman Bakery , he changed his focus from magic performances to collecting magic. Dad has amassed a fantastical arrangement of magic books, posters and items that used to belong to the likes of Houdini and Copperfield! These all live side-by-side in Salon de Magie, his underground museum. My dad still loves to perform and bring magic to everyone – he always said it was important to share. Have you seen Abracadabra before or seen my dad perform in and around the community? Please spread the magic and post your story if so!

Growing up in a home that was a blend of magic and family business, I noticed similarities between the two. As I, myself started working for Klosterman Bakery, I found that magic’s showmanship, teamwork and precision could easily be applied in business, too. Dad, thanks for putting the magic in Klosterman Bakery and in our family … we’re proud of you!

From our family to yours,
Kim Klosterman

30 Days of Sandwiches

November 1st, 2010

collageMy family has traveled all over the world looking for new ideas we can bring home to our customers. In Germany we found the 1/2 loaf idea, in France, packaging. Of course we have to eat when we are in other countries, if you are like me, a good sandwich is a treat. With this in mind, we have decided to bring some of those interesting sandwiches ideas to you.

November is National Bread Month, and with a little help from the Klosterman family bakery, we look forward to sharing some of our favorite sandwich recipes with you. Check out a new sandwich everyday on Facebook, designed by one of our many Klosterman family team members … And let us know what you think! Whether it’s a bocadillo, a panini or a PB&J, it’s time to get your sandwich on.

From our family to yours,
Kim Klosterman

Old World V. New World: Recipes I Make

October 28th, 2010

cinciryeWith Thanksgiving only weeks away, we’re often drawn to foods that are reserved for special occasions. Growing up in a family of gourmet enthusiasts, I tend to associate the coming of the holidays with the aromas of artisan breads, spices and sumptuous toppings – something that would tempt me away from any activity or game as a child. In the Klosterman household, special occasions always involve paying tribute to our heritage with classic recipes perfected by our ancestors. Below is an old world Klosterman family favorite for you and yours to enjoy.

Cuban Toasty

  • 1 slice Leftover pork roast, thin
  • 1 slice Ham
  • 1 slice Pepperjack or jack cheese
  • 2 slices Dill pickle, thin
  • 1 tsp. Mustard
  • 1 tsp. Mayonnaise
  • 2 slices Klosterman Cincinnati Rye Bread

Place pork roast, ham, cheese and dill pickle onto bread. Spread mustard and thinly coat outside of bread slices with mayo and place mayo side down in a skillet or on griddle over medium heat. Weight with another heavy pan on top of sandwich (a cast-iron skillet works great or use a Panini Press if you have one). Grill until each side is caramel brown and cheese has melted.

From our family to yours,
Kim Klosterman

What’s For Breakfast?

October 25th, 2010

100wheat“All happiness depends on a leisurely breakfast.” – John Gunther

Breakfast has long been a Klosterman cornerstone for bread-based meals. Today’s task is taking the time to enjoy it leisurely. This is a family ideal on which we were raised and hope to pass on to you and your family. With a little inspiration, ordinary French Toast can become extraordinary simply by replacing a daily white bread with a Whole Grain Wheat bread. Given the opportunity to prepare the night before, try your hand at this special Sunday Morning – a Klosterman family favorite passed on through the years.

Sunday Morning Soufflé

  • 1 1/2 lb. Mild sausage
  • 9 Eggs, slightly beaten
  • 3 cup Milk
  • 1 1/2 tsp. Mustard
  • 1 tsp. Salt
  • 3 slices Klosterman Whole Wheat Half Loaf, cut in 1/4-inch cubes
  • 1 1/2 cup Cheddar cheese, grated

Preheat oven to 350°. Brown crumbled sausage in a sauce pan over medium heat and drain. Combine eggs, milk, mustard and salt in a mixing bowl, then stir in bread, sausage and cheese. Pour into a greased 13x9x2 baking pan, then cover and refrigerate overnight. Bake uncovered for one hour and serve.

From our family to yours,
Kim Klosterman

Artisanal Bread Baking: My Life in the Big Kitchen

October 12th, 2010

I remember my grandpa helping me make my first loaf of handmade bread for my fourth grade science project. He taught me, “bread is a living thing, affected by temperature, moisture and handling” – that “listening to the dough is the most important thing in making a good loaf.” He said, “if you listen hard enough. It will speak to you.” Our bakers do that today … adjusting formulas on a hot day, or when it’s raining to coax the best loaf they can …

Growing up watching my grandfather work dough into innovative artisan bread, I remember being told that if I wanted to be an expert in artisan bread like the rest of the family, I would need to keep in mind a few key things. For example, have patience and take pride in each loaf you create. Those instructions come naturally to me but what truly sticks with me today are the secrets to kneading a ball of dough into a beautiful, artisan masterpiece. My three step process is as follows:

  1. Down & Away – Strong, regular kneading – pushing down and forward – creates a necessary, even texture. (Working the dough side by side in comfortable silence has always been one of my fondest memories.)
  2. Rise & Shine – Continue kneading until the dough looks completely smooth, then set aside to let it rise until it has nearly doubled in size. (The waiting was excruciating when I was younger!)
  3. Shape Up – Choose and form the shape of the loaf. For artisan bread, my childhood favorite was making braided loaves – divide dough into thirds and intertwine.

I enjoyed artisan bread baking so much then and still do … try it with your family and I’m sure you’ll feel the same.

From our family to yours,
Kim Klosterman

Life Is In The Ingredients

October 5th, 2010

Autumn has returned, bringing with it warm thoughts of family, food and life overall … what’s not to like? Our lives are made up of what we put into it – life is in the ingredients, so to speak. Growing up in a family of bakers, we believe the same is true for bread. This quote is a terrific illustration of the Klosterman mentality:

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning

The variety of flavors, textures and even aromas in bread add up to a myriad of delicious ingredient combinations that make each meal just a little more healthy; that much more special; even more enjoyable. In addition to enjoying a scrumptious sandwich, enjoy knowing what’s behind the bread. After all, if ingredients make the bread (and life), then there should be more than just a dash of quality. Here are four “Ah-Ha’s” for more health and life in every bite:

  1. Whole Grain – When you think “whole grains”, picture oat, barley or maize – a few examples of cereal grains. Cereal grains, unlike refined grains, are outright healthy in that they help manage diabetes and can lower the risk of heart disease, hypertension and obesity.
  2. European Harvest 100% Wheat – Wheat bread, another good-for-you cereal grain, is loaded with vitamins A and E, magnesium and protein. Put simply, these wheat bread ingredients promote positive kidney, gallbladder and digestion health.
  3. Light Rye – Light rye, as well as dark rye, contains a surplus of lignans which are cancer-fighters. When it’s this easy (and tasty) to help ward off cancer, just go with it!
  4. Honey Buns – Honey Breads are rich in thiamin, also known as Vitamin B1. Although it doesn’t get the credit and attention it deserves, B1 is a terrific supplement for preventing or slowing down the effects of Alzheimer’s Disease.

Back to School Brown Bag Fun

August 27th, 2010

It’s that time of year again – school is back in session. So many transitions, albeit familiar, are underway to help kids ease back into school; shopping for new clothes, checking items off the supplies list, packing lunches … If both you and the kids are getting tired of the same old lunch routine, why not mix it up! Little tweaks to humdrum school lunches can add an element of fun and interest, for both brown bag packer and eater.

Start with the sandwich. Instead of the classic white bread, introduce your child to something new. There are a multitude of often-overlooked elements that can take one bite from boring to brilliant, such as grain, color, loaf, size, texture, scent and of course, flavor. Rye bread is an excellent option that immediately grabs attention – and it’s loaded with health benefits, too. To make lunch easy, here are three ways to help you become a perfect packer.

3 Steps To Becoming A Sandwich Superstar:

1. Reach for Cincinnati Dark Rye
2. Mix Up the Mustard – Instead of Yellow, use honey or Dijon
3. Say Cheese – Spread a thin layer of cream cheese on one slice of rye.

Summer Vacation, Klosterman-Style

June 14th, 2010

The bells have rung; the school doors have been thrown open to release cheering, delighted kids to the freedom that is summer vacation. It’s the perfect time for family outings, and don’t forget to bring lunch with you!

You may not have to make your kids’ brown-bag lunches for another few months, but that doesn’t mean bread is out. Sandwiches and dinner rolls are still as yummy as ever, and they’re perfect for those family excursions. Try tuna salad on our delicious home-style wheat bread; it’s sure to be a hit!

From our family to yours,
Kim Klosterman

Dog Days of Summer

June 7th, 2010

Summer is coming and the heat is on, but we hope you’re staying cool. A perfect way to beat the heat and enjoy summer with your kids is by taking a trip to the pool. Don’t forget to pack a few light snacks that are heat friendly. Avoid feasting on the snack bar’s unhealthy options and bring some pre-made sandwiches, cut into quarters for quick and easy meals. Keep in mind that some condiments, such as mayonnaise, spoil easily.

Also, with temperatures climbing, June can mean sunburns and dehydration, so remember to re-apply that sunscreen every hour, drink plenty of water and make sure your kids do the same!

From our family to yours,
Kim Klosterman


4760 Paddock Road
Cincinnati, Ohio 45229


© 2015 Klosterman Baking Company