Jim Lahey, the Owner and Executive Baker of Sullivan St Bakery, began his working life as a sculptor. After studying at the School of Visual arts, his passion for art and natural beauty took him to Italy.

There, he found a new medium for sculpture: bread. In and out of Tuscan bakeries by night and farmhouse kitchens by day, Lahey absorbed an array of baking and dough-making techniques.

He returned to new York City, determined that the "peasant" bread of the Italian countryside could find a home in a modern metropolis. Sullivan St Bakery was born in 1994.

In 2006, lahey's no-knead bread method drew the attention of "The Minimalist," culinary author Mark Bittman, resulting in a New York Times piece that sparked a worldwide home baking revolution.

Lahey is a dedicated innovator who passionately believes that ancient bread-making techniques can be interpreted for the modern kitchen. He is committed to redefining and elevating the standard for artisan bread for professional and home bakers alike. Lahey lives with his wife in up-state NY and Manhattan.