Par-baked  bread is in a form that is stable against aging, and highly suitable for transportation and storage until needed. Kept in a sealed container (which prevents moisture loss in the bread), it appears as a risen loaf of bread, with much of the firmness of a finished loaf, but without a golden crust. The bread will not age or become stale like a fully baked loaf of bread.

When the final bread product is desired, the par-baked loaf is completed by baking at 425 for 10 minutes. The final product is indistinguishable from a normally baked product.

\"The item is most popular with out-of-state customers, such as Mitch Levy, who runs a sub shop in St. Augustine, Fla., called South A Philly.

Levy, a Philadelphia transplant whose family had a home in Atlantic City, was first introduced to A. Rando Bakery last year. He used to frequent the White House Sub Shop, and when he thought about opening a similar business last fall, he wanted to get the same bread the White House does.

\"Nobody makes bread like in Atlantic City,\" Levy said in a telephone interview. \"There\'s a lot of people from Philadelphia and the area down here, and once they find out where I get my bread, they flock.\"