Sullivan 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.
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
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
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