Breadzilla is a Wainscott bakery making hand-crafted breads and baked goods, from naturally leavened boules and French baguettes to cakes and sandwiches. Its bread lineup ranges from a soft country white loaf to distinctive loaves such as olive rosemary and eight-grain boules, with several breads built around wild yeast starters.
BREADSEstablished in Fairlawn, Ohio, BREADS makes handmade artisan breads and European-style pastries, cookies, and sweets. Its bakers have more than 18 years in the business, preparing the products daily in a custom French artisan oven with nonprocessed ingredients and no artificial flavors, colors, or preservatives. The loaves are shaped for a crisp European crust and soft interior, while the bakery’s fresh sweets include its popular “Death by Chocolate” cookies.FAIRLAWN, OH
Duck Island Bread CompanyFounded by Robert Biancavilla, Duck Island Bread Company is a Huntington artisan bakery that handcrafts naturally leavened bread and scratch-made pastries in the tradition of European bakers. For more than a decade, the bakery has fermented small batches of wheat and rye dough with wild yeast, then shaped its loaves by hand and baked them on a customer-viewable stone-deck hearth oven. It also creates custom cakes and sandwiches for local celebrations.HUNTINGTON, NY
LeBus BakeryBorn in a West Philadelphia restaurant kitchen in 1986, LeBus Bakery makes handmade artisan breads, rolls and pastries for restaurants, grocers and food-service customers. Founders Esther McManus and David Braverman developed their French baguette after Esther returned from learning the craft in Nice, then broadened their baking through study with bakers in Europe and across the United States. Today, LeBus produces both fresh and frozen goods, including the brioche buns that have been staples of fine sandwich shops and restaurants for decades.KING OF PRUSSIA, PA
Leaven & CoSince 2004, Bronx-based Leaven & Co. has baked craft breads and baked goods for chefs across the greater New York region. Its bakers use natural leaven and other artisanal techniques, working in small overnight batches and refining recipes with chef input. The company pairs that hands-on baking approach with custom product development and distribution through 20 local routes.BRONX, NY