Sliced the moment you order
Meat sliced ahead dries out. We slice when the ticket prints, thin for stacked cold sandwiches and a little thicker for hot ones.
More Than a Sandwich, It’s Our Story
Fennel & Rye began with one slicer, one oven and a family pastrami recipe. Twelve years on, it is still a small deli that bakes its own bread and knows most of its customers by name.
Where Our Deli Story Began
Our origins and the people who inspired them.
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2014
A grandmother’s recipe
Our founder cured a first batch of pastrami from his grandmother’s notes and sold twenty sandwiches from a borrowed counter. All twenty sold out by noon.
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2016
The oven arrives
We bought a secondhand deck oven and started baking rye and sourdough before opening, so every sandwich began with bread from that morning.
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2019
Two farms, one handshake
A greens grower and a tomato farmer agreed to deliver twice a week. We have bought from both ever since.
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2023
Catering for the neighborhood
Office lunches and family parties kept asking for platters, so we opened a catering kitchen and kept the same standards as the counter.
The Art of a Perfect Sandwich
Our preparation and craft, in four steps. Select a step to see how we do it.
Layered so every bite is even
Cheese goes against the bread to keep it from going soft, greens sit in the middle, and the juiciest filling is folded so it never slides out.
Sauces from our own jars
Herb mayo, Russian dressing and grain mustard are made in small batches each week. We season lightly, because the sandwich should taste like its fillings.
Pressed until just golden
Reubens are griddled in butter, paninis are pressed until the cheese gives way, and club sandwiches are toasted last so the bread stays crisp.
Freshness You Can Taste
Our ingredient standards, stated as numbers so you can hold us to them.
- Turkey and beef are roasted by
- 6am
- Radius of the farms we buy from
- 50 mi
- Longest a sliced vegetable waits
- 24 hr
- Artificial preservatives in our food
- 0
Anything that misses the standard goes into staff lunch or the donation box, never onto your sandwich.
Meet the Deli Crew
The people behind every bite. Hover or tap a name to see who is who.
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Up at 3am, Maya has baked every loaf we have sold since 2016.
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Daniel cures our pastrami and can tell you what is best today.
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Rosa runs the jars, from sharp pickles to the Russian dressing.
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Sam plans every platter and delivers most of them in person.
What Makes Us Different
Our deli promise, printed on the ticket you get with every order.
Plenty of places make sandwiches. These are the commitments we make on top of that, and the reason regulars keep coming back.
See what we makeNow servingNo. 042
- Baked today, or it is not on the counter.
- Sliced to order, never ahead.
- Not right? We remake it free, no questions.
- Every allergen labeled, every time.
- Fair prices, with no surprise fees.
Thank you for eating local.
From Our Counter to Your Table
Our community and customers.
I have eaten the same Reuben every Thursday for six years. It has never once been different.
They catered our daughter’s graduation for forty people and remembered which cousin was vegetarian.
Saturday at the market starts with their bread. Everything else is a bonus.
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- Unsold sandwiches go to the local pantry every Friday.
- We bake bread with students at the neighborhood school each spring.
Visit Your Neighborhood Deli
Open daily, 8am to 8pm
48 Market Lane, Your City
- Monday
- 8am – 8pm
- Tuesday
- 8am – 8pm
- Wednesday
- 8am – 8pm
- Thursday
- 8am – 8pm
- Friday
- 8am – 8pm
- Saturday
- 8am – 8pm
- Sunday
- 8am – 8pm