Sunday Brunch for Two or Breakfast or Lunch for Takeout from Between the Bread (Up to 48% Off)


Value Discount You Save
$30 43% $13
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In a Nutshell

Enjoy leisurely brunches or takeout lunches at a charming bakery and cafe full of house-made deli meats and freshly made bread and pastries

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. 7% NJ sales tax and gratuity not included. Not valid with other promotional discounts. Brunch is for Dine in only. Not valid for delivery. Not valid on Valentines Day. Groupon must be used in one visit Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $17 for Sunday Brunch Experience for Two People with Two Entrees, Two Entrees, Two Coffees and Two Scones, Dine In Only ($30 value)
  • $13 for Breakfast or Lunch for Dine in or Take Out (not valid on Sunday brunch) $25 Value ($25 value)

Leavened Bread: More Than Meets the Rye

Though we take it for granted today, leavened bread made the human diet’s transition from stewed rocks to grains much easier. Read on to see just what makes it possible.

The simplest baguette recipes require only three ingredients: flour, water, and yeast. Yet these basic elements, when placed in a hot oven, undergo a miraculous transformation: the flat, lifeless dough practically grows five times its original size, encasing a fluffy white interior within a crisp outer crust. The metamorphosis happens largely thanks to yeast, which breaks down sugars in the flour and gives off tiny bubbles of carbon dioxide, expanding the bread as it bakes.

The discovery of yeast’s practical application is still somewhat of a mystery. In the days before recorded history, some lucky baker may have left the dough for a simple flatbread sitting somewhere warm and damp. Since baker’s yeast—or saccharomyces cerevisiae—thrives in the wild, some may have then made a home in the dough, suddenly turning it into a fluffy treat.

Still, the process can’t be left entirely to chance; leavened bread also relies on the properties of wheat flour. As Bon Appétit magazine points out, gluten strands trap the gas formed by yeast, allowing it to rise. The “windowpane” test can measure a loaf’s gluten development: after cutting off a small piece of dough, stretch it out until it’s as thin as you can make it. If it falls apart before it’s transparent, it could use a little more kneading before tucking it in the oven.

Customer Reviews

Nice healthy fresh food. Interesting dishes and combinations. I have been here several times and I have always enjoyed it you've got to try the macaroni and cheese it is quite different from your usual.
Ernie N. · October 15, 2016
My husband and I went for breakfast today. We had a great experience, the food was fresh and delicious, good coffee, and outstanding service. We highly recommend Between the Bread, and plan to visit again soon !
Kim W. · July 3, 2016
The Gobbler sandwich is quite delicious and unique. The King, pulled pork with onions and cheddar is tasty but the Kaiser roll was a bit dry and maybe could have been buttered and grilled to refresh it. The plate presentation was lovely, a lightly dressed mixed salad and vinegar kettle chips rounded out the plate. Katie, our server was a delight, pleasant and attentive. I think this is a very nice bistro and I would come even without a Groupon.
Samantha L. · June 9, 2016
Merchant Location Map
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    188 Spring Street

    Newton, NJ 07860


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