Since opening in Brooklyn in 2011, Bien Cuit has built its name on dark, deeply caramelized breads and pastries made with old-fashioned care. Chef-owner Zachary Golper’s bakery mixes small batches, shapes loaves by hand, and uses slow fermentation lasting up to 68 hours before baking daily in Brooklyn. Its regional flour sourcing and distinctive approach have earned recognition including five James Beard Outstanding Baker finalist nominations and a Bon Appétit nod for its baguette.
Sullivan Street BakerySullivan Street Bakery brings the crusty, Roman-style loaves Jim Lahey discovered as an art student in Italy to New York and beyond, baking by hand for its shops and more than 300 New York restaurants. Founded in 1994, the bakery uses long fermentation, a natural starter Lahey has cultivated for over 20 years, and carefully sourced ingredients without additives or enhancers. Lahey’s influential 2006 no-knead method and his first James Beard Foundation Outstanding Baker award have made the bakery’s approach familiar well beyond its New York kitchens.NEW YORK, NY
Brooklyn Bread CompanyWith more than 30 years on Brooklyn’s Kings Highway, Brooklyn Bread Company bakes hand-rolled Italian breads and pastries fresh each day. Its Calabria-rooted tradition reaches back to Guiseppe Crupi’s family baking locations in the 1940s, and the bakery is known for its signature lard bread as well as old-world cookies. The company is a certified Brooklyn Made bakery and ships its specialties nationwide.BROOKLYN HEIGHTS, NY
Bushwick BakeryBushwick Bakery makes scratch-baked French breads and pastries, carrying the tradition of a small patisserie Jean-Pierre Marquet opened on Brooklyn’s Smith Street in 1987. Today, the Bushwick bakery supplies gourmet supermarkets, coffee bars, and restaurants across New York, while its daily offerings bring French staples together with the diversity of its neighborhood. It also serves savory fare and special-order baked goods for wholesale and everyday customers.BROOKLYN, NY
Utica BreadUtica Bread is an Utica, New York bakery making fresh, local artisan bread and laminated viennoiserie, with its baguette as the loaf it most proudly hangs its hat on. The bakery uses long fermentation for its breads and layers pastry dough over three days with pure local butter, then bakes it fresh each day. Its chocolate croissant drew national attention from Food & Wine in 2018, while its Breaducation project gives customers a closer look at the bakers, ingredients, and wholesale operation.UTICA, NY