Founded 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.
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
Bien CuitSince 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.BROOKLYN, NY
BreadzillaBreadzilla 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.WAINSCOTT, NY
Bakehouse Bread & Cookie CompanySince 1997, family-owned Bakehouse Bread & Cookie Company has been hand-shaping artisan breads and baking pastries and cookies daily in downtown Troy, Ohio. Founded by Margaret Begg after training at the Culinary Institute of America and apprenticing under a French master baker, the bakery now operates under her son Bryan Begg, continuing its whole-food approach with naturally leavened breads that take up to 72 hours from start to finish. Its bakery café also serves fresh breakfast, lunch, and catering for the local community.TROY, OH