Sullivan Street Bakery

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Description

Jim Lahey opened Sullivan St Bakery in 1994 with little more than the wild yeast he cultivated in Tuscany and a passion for bringing exquisite, handcrafted italian breads to the American table. We embrace a slow food philosophy: each piece of bread is made in no less than 12 and up to 18 hours using Lahey's unique slow fermentation method. Our bakers are trained to be true skilled craftspeople. Their understanding of the art and history of fermentation and baking sets Sullivan St Bakery apart from today's mass production bread assembly lines, as well as many so- called "artisan" bakeries. Sullivan St Bakery bread has won the favor of New York's greatest chefs, including Jean- Georges Vongerichten, Mario Batali, and Michael Romano.

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