What’s in a Name? The Story Behind “Pumpernickel”
When people hear the name Pumpernickel, they usually pause.
Some smile. Some tilt their heads. And some even ask, “Wait… isn’t that a kind of bread?”
Yes. Yes, it is.
But as with most things at our bakery, there’s more to the story.
The word “Pumpernickel” comes from Germany, where it was first used to describe a dark, dense rye bread that was hearty, nourishing, and baked slowly over time. Traditionally, it was made with just coarse rye flour and water, no shortcuts, no fluff. It was honest food, the kind that fills you up and stays with you. Simple, grounding, and humble.
But the name itself? That’s where it gets interesting.
Folklore says “Pumpernickel” loosely translates to something like “devil’s fart” in old German dialect, “pumpern”meaning to break wind, and “Nickel” being a mischievous name for the devil. Why? Because the bread was so heavy, it was rumored to cause a little digestive drama. Silly? Yes. But unforgettable? Also yes.
And yet, when we picked the name for our bakery back in 1986, it wasn’t because of the fart jokes. It was a bit of a spontaneous choice, one that made us smile, one that felt warm, curious, and oddly comforting.
And then it grew into its own meaning.
At Pumpernickel, the bread might not always be rye, but the spirit of that original loaf lives on. We still believe in slow baking. We still choose ingredients with intention. We still aim to serve food that makes you feel full, not just in your stomach, but in your soul.
The name “Pumpernickel” reminds us not to take ourselves too seriously. To laugh a little, stay grounded, and celebrate the joy of making something by hand. It reminds us of Europe, where the idea was born, and of Nepal, where it found a home.
So yes, the name might sound funny. But for us, it’s a perfect fit.
It’s homely, it’s warm, and it’s real—just like the bread, and just like the people who walk through our doors every day.
This is Pumpernickel.
A funny name with a full heart.
And you’re always welcome here.
