The Rise of Bread Alone

This family owned dough-making business has laid claim to farmers' markets across the Hudson Valley



Bread Alone's been keeping its customers on a knead-to-know basis for more than 30 years.

Photo: Natalie Chitwood

The Biblical saying about man not living by bread alone may be legit, but if man could live by bread alone, it’s a pretty sure bet his choice of risen dough would be loaves from the Bread Alone stall at one of five County farmers’ markets: Chappaqua, Hastings, Ossining, Peekskill, and Pleasantville.

"We bake using certified organic, stone-ground flours,” says Dan Leader, founder and CEO, who cites their signature varieties as miche (whole wheat sourdough) and pain au levain (French sourdough). “All of our breads are made using traditional methods of natural sourdoughs and long fermentation.” 

A family owned bakery since 1983, Bread Alone has four brick-and-mortar locations in Boiceville, Rhinebeck, Woodstock, and Kingston. In peak season, the bakeshop has a presence at more than 30(!) farmers’ markets throughout the Hudson Valley and New York City, with Pleasantville being the most successful location in Westchester.

Photo by Gina Valentino 

All of their artisan breads are made with simple ingredients and organic wheat. Whether your topping of choice is butter or jam, olive oil or avocado slices, these delicious breads are a must-try (my go-to is the ciabatta).

For those with a sweet tooth, their handcrafted pastries, including muffins, tarts, croissants, and scones, are also excellent.

Boasts Leader, “Our breads have deep flavor and rich, chewy crusts. We have been baking this way since our first loaves in 1983, and our approach will never change.”

 

 

 

What To Read Next

Edit ModuleShow Tags
 

Get Eat. Drink. Post. Delivered Daily

Sign me up!


Edit Module