I came for the bread and a waft of yeasty aroma hit me as soon as I opened the door to Bread of Life, a bakery that opened last month.
Co-owner Justin Urich was in the kitchen sprinkling sugar on challah dough while telling a customer sitting nearby that the bread is great for French toast. He then placed the tray in the oven.
If you’ve read my column long enough, you know I mentally teleport myself to Paris regularly and one of my trips is into a boulangerie, where breads are made on the premises. That’s what I was expecting from a business with ‘bread’ in its name. I was a little disappointed that I didn’t see shelves bulging with a variety of bread; it offered three types and had plenty of merch.
But my frustration was erased once the mother-in-law soon gave me a tour of the goodies in the display and the family history behind some of the creations.
Justin and his wife and bakery co-owner, Krissy, enjoyed baking growing up. Justin spent time in the kitchen learning techniques from his grandmother. The family moved to the area nearly 10 years ago from Pittsburgh. They started baking for friends and family out of their home and the business grew.
“A storefront was the next logical step,” Krissy said.
The bakery with its open kitchen offers braided Italian, challah and 4th Generation bread. The owners plan to offer more once they get settled. (Sweet!) It also had brownies, cookies (honey oat, chocolate chip, thumbprint), biscotti (white chocolate cranberry, double chocolate espresso, almond and more), cupcakes and cinnamon rolls.
I ordered a cinnamon roll ($2.50) and hot tea ($2) for dine-in and a braided Italian loaf, challah and 4th Generation to-go. I read the quote on the wall while I waited: “I am the Bread of Life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty; John 6:35.”
I got my items and a seat at a counter in the rear to watch Justin create and bake. The cinnamon roll unraveled and I could’ve spun myself inside it like a blanket and slept forever. It had a good balance of sugar, spice and creamy icing. Delightful. One of the best cinnamon rolls I’ve eaten.
I was skeptical about the doneness of the braided Italian loaf ($6) as I watched it being bagged; it looked too blonde. But I tore off a piece. It was warm and completely cooked. All I needed was butter.
I was euphoric about the 4th Generation bread ($5). The recipe was from Justin’s great-grandmother and uses a blend of white and whole wheat flour. I gripped a piece and pulled. The interior was spongy and tasted like air. It left a little sweetness on my tongue from what I assumed was sugar. I could make a dang good sandwich — that bread gave me life. I see why it is a top seller.
I waited for the challah ($6) topped with everything bagel seasoning to cool while another customer hung out waiting for theirs. The bakery had limited quantities this Friday morning.
Then a buttery sweetness took over my senses. Something different was baking. I glanced through the partition in front of my seat. Plastic containers were on the baker’s counter with what looked like pre-measured bread ingredients. Bags of almond slices, chocolate chips and Craisins had a temporary home there, too.
I finally saw the culprit tantalizing my nose: A tray of sugar cookies was coming out of the oven. Justin put them on a cooling rack and then bagged my challah. I scurried to the cash register to pay for it before the loaves were gone. I couldn’t leave without trying it first; no one in their right mind would pass up warm bread. Its golden exterior was appetizing and it was love at first bite. Chewy. Cushy. Flavorful. Bread of Life had another winner; move over bagel.
I left with three loaves semi-intact.
Rekaya Gibson, 757-295-8809, [email protected], on X, @gibsonrekaya
If you go
Where: 1650 General Booth Blvd., Virginia Beach
Hours: 6 a.m. to 3 p.m. Wednesday to Saturday (hours subject to change)
Details: 757-689-8070; https://bit.ly/BreadLifeVB