MIAMI

 

Wholesale Breads

Wholesale inquiries for Miami can be directed to info@ssbmiami.com

PUGLIESE Oval loaf with a chestnut-colored crust and open, irregular crumb structure. Slightly sour, caramel aftertaste.       

PUGLIESE

Oval loaf with a chestnut-colored crust and open, irregular crumb structure. Slightly sour, caramel aftertaste.       

STIRATO Long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure. Sour, nutty aftertaste.       

STIRATO

Long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure. Sour, nutty aftertaste.       

SEMI DI SESAMO Oval loaf with a chestnut-colored crust, abundantly coated with raw, unhulled sesame seeds; open, irregular crumb structure. Slightly sour, caramel aftertaste.       

SEMI DI SESAMO

Oval loaf with a chestnut-colored crust, abundantly coated with raw, unhulled sesame seeds; open, irregular crumb structure. Slightly sour, caramel aftertaste.       

 
PIZZA BIANCA 6-ft. long light, airy, hand-formed flatbread; porous and bubbly with silky crumb. Accented by olive oil, coarse sea salt, and rosemary.       

PIZZA BIANCA

6-ft. long light, airy, hand-formed flatbread; porous and bubbly with silky crumb. Accented by olive oil, coarse sea salt, and rosemary.       

FILONE Large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open, irregular crumb structure and waxy-looking webbing. Mature fermentation; because of the unique baking method, flavor is nutty and sour with a slightly bitter aftertaste.       

FILONE

Large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open, irregular crumb structure and waxy-looking webbing. Mature fermentation; because of the unique baking method, flavor is nutty and sour with a slightly bitter aftertaste.       

 
 

Where to Buy

 
 

Sullivan Street Bakery retail in the works! Join our mailing list below for updates.

 

Jim Lahey

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Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America.

In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies.

Then, in 2009, he opened the doors to Co., his first pizza restaurant. Located in Chelsea, Lahey put his own spin on pizza while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread,” of course.

Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Lahey expanded his footprint in New York City in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors from Co. In 2014, My Bread was translated into Italian and Taiwanese. In 2015, Jim was the first recipient of the James Beard Award for Outstanding Baker.