05/29/2026
Q+A With Part 5 I The Reuben 🥪
🥖 What made Commissary the right bread partner for Whiskey Cake, and what stood out to you about their bread?
Their product is superb, with great ingredients and care that gives them an awesome final result.
🥖 A great Reuben depends heavily on the bread; how does Commissary’s bread hold up to all those bold flavors and textures?
Its fantastic, great structure to absorb the sauce, the juice from the meat gets held up by the toast of the bread, while it still maintains moisture.
🥖 Can you walk us through how the bread complements ingredients like the corned beef, sauerkraut, Swiss cheese, and dressing?
We make our pastrami in house by brining our chuck roll for 2 weeks, wood grilling and then slow poaching it before we shave it! The kraut is pretty traditional, except we use half shaved fennel for some fun seasonal flare and improved texture. The cheese we use is a high end gruyere, which give a unique flavor without overwhelming. The fancy sauce is a cult classic ingredient at Whiskey Cake, its a creamy zesty combo, that’s mayo based with a touch of heat and acid.
🥖 How does partnering with a local bakery like Commissary align with Whiskey Cake’s ingredient philosophy?
Local and best ingredients we can find is what Whiskey cake is all about!
🥖 What’s your favorite detail about this sandwich that you hope guests notice on the very first bite?
I think it’s the combo of each ingredient that is a classic that we elevated in everyway with our own unique touch. Nothing is basic but all the ingredients feel approachable and that they fit in the classic way a Reuben should come.
