Utica Bread is an Utica, New York bakery making fresh, local artisan bread and laminated viennoiserie, with its baguette as the loaf it most proudly hangs its hat on. The bakery uses long fermentation for its breads and layers pastry dough over three days with pure local butter, then bakes it fresh each day. Its chocolate croissant drew national attention from Food & Wine in 2018, while its Breaducation project gives customers a closer look at the bakers, ingredients, and wholesale operation.
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
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