Founded by owner and head baker Doug Rae on November 23, 2010, Evergrain Bread Company is a Chestertown bakery built around the craft and patience of traditional baking. Its “retro-innovation” approach brings time-tested methods together with new technology and ingredients, serving locally baked bread and pastries to the community.
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
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
Morabito Baking Company, IncMorabito Baking Company is a fourth-generation Norristown bakery that has been baking fresh bread continuously since 1932. Founded by Sicilian immigrant Michael Angelo Morabito in a converted house, the family business still follows traditional recipes while tailoring formulations to foodservice customers’ requirements. Its history includes an early sourdough tradition begun with starter dough brought back from the West Coast in the 1940s.311812NORRISTOWN, PA
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