Golden Grain Artisanal Bread is a small, independent Princeton bakery making handcrafted breads and baked goods from scratch in a micro-bakery in rural Massachusetts. Self-taught baker Bryan grew the business from a home-kitchen passion project, using traditional European techniques while bringing globally inspired flavors to the local community. Golden Grain sells through weekly pickup orders and seasonal farmers markets.
Sandi's BreadsBorn in Sandi’s home kitchen while she homeschooled four children, Sandi’s Breads now makes small-batch artisan breads, pastries, and other baked goods inside Farmstead Farmers Market in Palmyra. Sandi began selling her first loaf, Honey Whole Wheat, at a local farmers market in 2002 and has since developed more than 40 bread varieties, with Tom joining her full time in 2006. The bakery fresh-mills its own whole-grain flour and teaches home bakers how to use it through hands-on classes.PALMYRA, PA
Five Points Artisan BakeshopFamily-owned and operated in Pittsburgh’s Squirrel Hill/Point Breeze, Five Points Artisan Bakeshop makes European-style breads and pastries in small-batch bakery fashion. Its breads begin at least 20 hours before baking, allowing each loaf—from baguettes to multigrain and whole-wheat breads—to be baked the day it is purchased. Pastries are made with high-quality eggs and butter, with local produce used whenever possible.PITTSBURGH, PA
Wild Flour BakerySince 2003, Wild Flour Bakery has baked artisan breads and pastries in Philadelphia, growing from Nishon and Laura’s one-person operation in a shared South Philadelphia space into a small wholesale bakery in Upper Holmesburg. Its hand-rolled, hearth-baked baguettes and carefully laminated chocolate croissants reflect Nishon’s pastry-kitchen training and the bakery’s focus on breads made to order. Wild Flour also brings its baking to more than six local farmers’ markets each week during the season.PHILADELPHIA, 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