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Sullivan St Bakery

Sullivan St Bakery Our mission is to have the best craft bread in NYC Jim Lahey, the owner of Sullivan St Bakery, originally planned to spend his life as a sculptor.

His passion for art and natural beauty took him to Italy, where he found a new medium for that sculptor's urge: bread. Inspired by the bakers of Tuscany and Rome, he returned to New York City determined that the "peasant" bread of the Italian countryside could find a home in America. In 1994, he started Sullivan St Bakery in Soho, with little more than the wild yeast he cultivated by hand in Italy

His passion for art and natural beauty took him to Italy, where he found a new medium for that sculptor's urge: bread. Inspired by the bakers of Tuscany and Rome, he returned to New York City determined that the "peasant" bread of the Italian countryside could find a home in America. In 1994, he started Sullivan St Bakery in Soho, with little more than the wild yeast he cultivated by hand in Italy

Operating as usual

don’t know about you guys, but we are SO happy to say goodbye to 2022 and to get back to bread. here are our hours this ...
12/30/2022

don’t know about you guys, but we are SO happy to say goodbye to 2022 and to get back to bread.

here are our hours this weekend:

in Hell’s Kitchen
New Year’s Eve: 7:30AM - 2PM
New Year’s Day: 9:00AM - 4PM

in Chelsea
New Year’s Eve: 8:30AM - 3PM
New Year’s Day: 9:00AM - 4PM

thank you friends near and far, and a happy and healthy 2023 to you all 🥂

well, that was short-lived. fire in an oven part and we’re closed in HK again. sorry folks.
12/24/2022

well, that was short-lived. fire in an oven part and we’re closed in HK again. sorry folks.

passed the DOB inspection!!! now we’re just waiting for  to come turn on our gas meanwhile we’re learning to bake more a...
12/16/2022

passed the DOB inspection!!! now we’re just waiting for to come turn on our gas

meanwhile we’re learning to bake more and more in the little electric oven 🥖🍪🫒

guys, we have this shiny new green gas booster in place but we need  to come inspect it and approve it so we can turn ou...
12/14/2022

guys, we have this shiny new green gas booster in place but we need to come inspect it and approve it so we can turn our gas on and bake some bread again. the latest hurdle in this long race, aka day #26 in the basement

we cannot believe what beautiful bread we can make in this tiny, tiny little electric deck oven in our kitchen. right no...
12/11/2022

we cannot believe what beautiful bread we can make in this tiny, tiny little electric deck oven in our kitchen. right now, we’re making ciabatta for our wholesale customers, cornetti, brioche and more for our retail cafe, loaves of bread when we can, and of course…rosemary focaccia for every Sweetgreen in the tristate area. 😅

even more hardworking than this little oven that could, though, are the phenomenal baking and kitchen teams that are squeezing into the kitchen in shifts to manually load doughs into this little oven and figure out how she works. somewhat different than our usual bread ovens!

everything is still at 6s and 7s right now while we wait for the final pieces of this puzzle to come together - oven parts, compressor hookup, gas pressure valves, etc., - but our baking team is 💯

#🥖 #❤️

well, we don’t have much right now, but we have ~ mortadella ~ and what else do you need?! we also have prosciutto on ci...
12/07/2022

well, we don’t have much right now, but we have ~ mortadella ~ and what else do you need?!

we also have prosciutto on ciabatta, brioche rolls, uovo brioche, and raspberry jam bomboloni

our bread setters are still empty, our bread ovens are cold and quiet, and the floors in our baking space are alarmingly clean. but we are all squeezing into the kitchen to get as much out of that little oven as we can.

in the meantime, the Chelsea cafe has even more, including, yes, pizza of all kinds - that’s at 236 9th Ave. for those looking for it, or on IG

see you soon

when life gives you lemons and the industrial services truck empties your silo of 20,000 pounds of flour to facilitate r...
12/06/2022

when life gives you lemons and the industrial services truck empties your silo of 20,000 pounds of flour to facilitate repairs, what is there to do but make really good hot chocolate?

thank you for all the kind messages, for coming in this week, for the cards and emails, and hi knitting club, welcome back 👋 and if you’re wondering what’s on the menu right now, it’s coffee drinks, including espresso and cold brew, juices, tea, hot apple cider, croissants, biscotti, and the best hot chocolate around. In the usual style, with marshmallows, plus:

- white chocolate peppermint
- milk chocolate cinnamon
- dark chocolate almond

It’s really good. Working on more pastries for tomorrow. 🤞

well, this week has been a little  frustrating. our bread ovens are still down. we’re waiting on a rotary screw oil-free...
12/03/2022

well, this week has been a little frustrating. our bread ovens are still down. we’re waiting on a rotary screw oil-free air compressor to arrive. we’re waiting for the control panel that manages our new gas booster to be finished. and we’re waiting for valves and pistons from by way of to arrive so that we can open our oven doors again. we’re cleaning and cleaning and taking apart the cafe to dry out the walls.

we’ll be back open on Monday in the cafe with coffee only for the moment, pending the oven repairs.

and if anyone in the meantime happens to have their hands on some extra fesco reduction valves (LFR 3/8 5M minis) or air valve terminals or air pistons (ADN 80-20s)….drop us a line! 🙂

Guys!! the little old Fornata oven in the kitchen is working!!! we are baking some focaccia right now and ciabatta soon ...
12/01/2022

Guys!! the little old Fornata oven in the kitchen is working!!! we are baking some focaccia right now and ciabatta soon while we wait for to send parts for our big bread ovens, both of which are down after massive water damage in the big flood. our cafe in Hell’s Kitchen is still closed 😔 while we deal with the water damage to the cafe walls but wholesale is in business thanks to the little Fornata that could, a lot of crazy logistics, and the amazing people

🙏🙏🙏🥖🥖🥖💛💛💛

what else could happen in the busiest week of the year with our main bakery shut down, with no power, baking equipment d...
11/23/2022

what else could happen in the busiest week of the year with our main bakery shut down, with no power, baking equipment down for the count, our office out of commission, and half of our staff relocated to Chelsea with massive amounts of ingredients to bake what we can there out of a super small pizza oven? well….the DOH decided it was time for an inspection in Chelsea! 😂

with about 50 extra employees, thousands of pounds of bagged flour stacked ceiling high, and the middle of the Thanksgiving rush, our Chelsea manager is too busy to pose for a photo, so full disclosure this last one here - -> scroll through - - > of Vera is an old one. The ‘A’ is hot of the press though.

A huge thanks to all of our bakers and baristas and cooks and managers and porters working elbow to elbow around the clock in Chelsea, and most especially to Vera.

Stop by and see us there - we’ll be open Thanksgiving Day 8AM-2PM. 236 9th Ave, Chelsea.

Regular Chelsea hours after that - full info

what are we doing these days? digging down under the street to replace the pipe that connects the water main to the buil...
11/22/2022

what are we doing these days? digging down under the street to replace the pipe that connects the water main to the building. trying not to fall in the holes. spending lots of time in the basement figuring out what parts of our gas system need to be replaced. (still tackling that one, really; if anyone out there is an expert on addressing gas lines after extensive water exposure - please reach out!) baking some pizza bianca out of our little oven in Chelsea, and of course, we’ve been caravaning around the city picking up bread from some awesome, generous, and deeply kind fellow bakers like who are making room in their ovens to bake a little extra bread for our our wholesale customers. bakers. are. the. best. Thank you all. thanks for your support, everyone here, and wholesale customers, thank you for understanding that we are doing everything we can to get bread on your tables.

well, we spent Saturday cleaning up, drying out the bakery and scrubbing, and today finding ways to get as much bread fo...
11/21/2022

well, we spent Saturday cleaning up, drying out the bakery and scrubbing, and today finding ways to get as much bread for our wholesale customers as possible. we still don’t have power, water, or gas, but we do have a wonderful, heroic staff, REALLY generous fellow NYC bakeries, the nicest friends and neighbors, and so many gracious restaurant customers who are being so understanding about not having bread at the (gulp) busiest time of the year. we also have so many kind thoughts and well wishes from all of you. thank you so much. it really helps.

Our Chelsea store is open and we are baking as much as possible in the small oven there. More soon on the insanely kind bakeries helping us out with the rest.

hi everyone, we have a massive water leak here on 47th street - not sure yet if it’s a water main break or something els...
11/19/2022

hi everyone, we have a massive water leak here on 47th street - not sure yet if it’s a water main break or something else but we are flooded with nearly a foot of water and will be out of operation for several days. we will not be able to deliver to our wholesale customers, and our Hell’s Kitchen store will be closed for at least this weekend. soho is closed as well but we will be open in Chelsea with some items. thanks for your patience while we assess the damage and how to get everything back in order.

sare ~ whole wheat
11/18/2022

sare ~ whole wheat

we have biscotti
11/15/2022

we have biscotti

always sesamo
11/13/2022

always sesamo

in ‘n out ↔️  #🫒
11/11/2022

in ‘n out ↔️

#🫒

hello pies, goodbye schiacciata 👋🏾
11/09/2022

hello pies, goodbye schiacciata 👋🏾

making some pies over in Chelsea
11/01/2022

making some pies over in Chelsea

baby sesame #🥖
10/27/2022

baby sesame

#🥖

crostata di mele🍏🍎🍁
10/25/2022

crostata di mele

🍏🍎🍁

getting our doughs in a row
10/21/2022

getting our doughs in a row

the best of carb on carb
10/19/2022

the best of carb on carb

it’s hot
10/18/2022

it’s hot

true story 🥹     #🥐
10/16/2022

true story

🥹

#🥐

sesame candela 🥖🥖🥖
10/13/2022

sesame candela 🥖🥖🥖

fruits of the season 🍇🫐🐖
10/08/2022

fruits of the season 🍇🫐🐖

pizza pomodoro 🍅🍅🍅♥️#🍕
10/03/2022

pizza pomodoro 🍅🍅🍅♥️

#🍕

🥐🥐🥐
09/30/2022

🥐🥐🥐

now that’s a fettunta 🥖Repost from •COMING 🔜  Sweet Soy Garlic Teriyaki Injected Burrata With  Fettunta &  You saw it he...
09/26/2022

now that’s a fettunta

🥖

Repost from

COMING 🔜

Sweet Soy Garlic Teriyaki Injected Burrata
With Fettunta &

You saw it here first! 💯

multigrani on deck
09/25/2022

multigrani on deck


rainy day filone!
09/22/2022

rainy day filone!

not just bread
09/21/2022

not just bread


Hell’s Kitchen - tell  your favorite spots in the neighborhood! Voting closes at midnight tonight. (Tonight = Tuesday 9/...
09/20/2022

Hell’s Kitchen - tell your favorite spots in the neighborhood! Voting closes at midnight tonight. (Tonight = Tuesday 9/20, folks). Link in our story.

(And if you don’t vote for us for best coffee shop…we hope our friends and neighbors down the way are not far from your thoughts - ☕️❤️🥖👩🏻‍🤝‍👨🏾😊)

carta di musica 🎻
09/09/2022

carta di musica 🎻

disco dough 🪩 #🍕
08/29/2022

disco dough 🪩

#🍕

chocolate-orange bread pudding 🍊🍞🍫in Chelsea, Hell’s Kitchen and Soho💕📸
08/26/2022

chocolate-orange bread pudding 🍊🍞🍫

in Chelsea, Hell’s Kitchen and Soho

💕

📸

a crumbly handful of dark chocolate & brioche 🍫
08/24/2022

a crumbly handful of dark chocolate & brioche 🍫

bread 💐 #🥖
08/17/2022

bread 💐

#🥖

the sicilian 💋🌶tomato, onion & crushed red pepper
08/16/2022

the sicilian 💋🌶

tomato, onion & crushed red pepper


Address

533 W 47th Street
New York, NY
10036

Opening Hours

Monday 7:30am - 5pm
Tuesday 7:30am - 5pm
Wednesday 7:30am - 5pm
Thursday 7:30am - 5pm
Friday 7:30am - 5pm
Saturday 7:30am - 5pm
Sunday 7:30am - 5pm

Telephone

(212) 265-5580

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Classic tried and true no knead loaves from Sullivan St Bakery Jim Lahey’s ‘My Bread’ recipe.
No knead recipe from Sullivan St Bakery Jim Lahey’s My Bread’.
Nico approved no knead bread from Sullivan St Bakery Jim Lahey’s ‘My Bread’ recipe.
For this week’s , Samantha made Basic No-Knead Bread from Jim Lahey’s 2009 My Bread: the revolutionary no-work, no-knead method.

Borrow the book: https://find.minlib.net/iii/encore/record/C__Rb2717469

Samantha writes:
“During the pandemic, many people have picked up bread baking as their new hobby. There is something truly satisfying about working with dough and creating a fresh loaf of crusty bread from a few simple ingredients. If you feel intimidated by traditional bread recipes but want to experience freshly baked bread, try the founder of the Sullivan Street Bakery’s no-knead technique. Jim Lahey’s 2009 My Bread: the revolutionary no-work, no-knead method is a fantastic cookbook for beginner and advanced bread bakers. Lahey’s basic no-knead bread recipe is easy to follow with detailed instructions and pictures for each step. All you need is flour, salt, water, yeast, and patience. The dough comes together very quickly since you don’t need to knead it like most bread doughs. Keep in mind that you do need to allow the dough to rise for 12-18 hours. If you’re short on time, you could make the dough the night before and allow it to rise overnight before shaping it, allowing it to rise a second time, and baking it the next day. Baking the dough in a covered Dutch oven produces steam which gives the bread a delicious, crunchy crust. I stirred in some sourdough starter and fresh rosemary for extra flavor. I also baked my bread on parchment paper misted with baking spray to ensure that it would not stick to my Dutch oven. Lahey’s book is filled with other great bread recipes to try once you feel comfortable with the basic no-knead recipe. Try experimenting with delicious add-ins such as cheese, olives, fresh herbs, and roasted garlic.”

Visit Sullivan Street’s website: www.sullivanstreetbakery.com

Sullivan St Bakery
New York City has to be the BEST foodie metropolis in the world. Whatever kind of cuisine you're in the mood for, the city will deliver. And, during our very recent trip, I had the pleasure of visiting, and eating, at some of the city's top breakfast places. From bakeries to American diners, here are 13 of the best spots to start your day in the Big Apple: > Liberty Bagels Pershingsquare Little Collins NYC Brooklyn Kolache Daily Provisions Sullivan St Bakery Harlem Biscuit Company Veselka :: Beceлкa The Donut Pub Davelle.NYC Bubby's Clinton Street Baking Company
Calling Park pups and their people! 🐶📣 On Thursday, November 4 from 4:00 – 6:00 PM, join us for Barktoberfest at the Leroy Street Dog Run to celebrate fall and your beloved pup-kins.

Featuring seasonal food and beverages for humans, delights for dogs, pet photography and more, this social reception is a great way to meet other dog-lovers and learn about Friends’ Four-Legged Friends Program. Thank you to our paw-some Barktoberfest sponsors, Bond Vet, Lord Jameson, Sullivan St Bakery, Wooftown NYC and Zoomies. Learn more and RSVP at http://ow.ly/qav350GzQi5.
Culinary legend James Beard was quoted, saying, “Good bread is the most fundamentally satisfying of all foods." And we completely agree.

We're so excited to share one of our newest products with you: Strecci bread from Sullivan St Bakery!

Founded in 1994 by James Beard Award-winner Jim Lahey, Sullivan Street Bakery is known for its Italian-style bread, Roman-style pizzas and pastries. ⁣

Strecci is a long flat bread, soft and chewy with a thin crust coated with olive oil and lightly salted. Three varieties – traditional, olive and tomato – are available at OurHarvest.com.⁣

Have you tried them yet?
In an alternate universe my wife followed the turn-of-the-millennia trend of going to culinary school and establishing a chefdom, perhaps never meeting me or leaving Manhattan. In this universe, though, she is a mother and a baker of things that melt our childrens’ hearts and vex our friends with plates full of cookies and crepes.

One of her “secrets” is where she found her basic bread recipe.

Collecting cookbooks is one of our things, and we have them stacked in our various libraries. The book of concern here is Sullivan St Bakery’s founder Jim Lahey’s “My Bread.” There is information regarding the art of baking in that book that would raise the game of anyone who takes a peek.

A while back we got ahold of a Sicilian olive oil from the Occhipinti estate (helmed by Arianna Occhipinti, maker of the SP 68 Rosso, which deserves the attention of its own post entirely) and used it to dip the garlic clove breadsticks my wife had made as part of an appetizer course. It was too long ago to remember the exact profile characteristics, and I don’t want to bore you with generic borrowed olive oil notes, but I will claim that I’d never tasted better olive oil before, nor have I since.

So here’s to my wife, Jim Lahey, and Arianna Occhipinti for bringing good things into my life.

Also, I'm going to let you in on some of the secret, which is a variation on Jim’s original:

3 cups of bread flour (we use Bob's Red Mill Natural Foods)
1 1/4th teaspoons of sea salt
1/4th teaspoon of active dry yeast
1 1/3rd cups warm water
1/4th teaspoon honey (we use 7th Generation Farm's)

Stir the salt, honey, and yeast into the water and let it sit for five minutes. Pour that into the flour and mix it with your hand until it’s all pulled together, but almost unmanageably sticky. Don’t hesitate to add water if it’s not sticky enough. That’s a lesson learned from dough that doesn’t rise.

Cover it with plastic wrap and store it in a warm enough place out of the light, and here’s what we learned from the book: let it proof for 16-18 hours. Don’t cheat.

And maybe go find yourself a copy of the book.
Soup season has officially arrived. 🥣🙌🏼 ⁣

In addition to fresh meats and produce, we recommend stocking up the pantry with some of our favorite soup staples, like Lotus Foods Pad Thai Rice Noodles and organic brown Jasmine, Forbidden and Volcano rice, and Timeless Food lentils and Black Butte Chickpeas. ⁣

And head over to the bread section of OurHarvest.com for some Sullivan St Bakery loafs, perfect for dipping. 🍞⁣

📸:
Nothing holds up a pile of meat quite like bread from Sullivan St Bakery and Lost Bread Co. ⁣

Carb up at OurHarvest.com. 🍞⁣

📸: Rebecca Fondren Photography
Who knew that baking legend Jim Lahey's brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?

Sullivan St Bakery
This white pizza from Jim Lahey of Sullivan St Bakery is topped with bechamel sauce, Parmiggiano-Reggiano, mozzarella, and rosemary. Trust us. You won’t miss the tomato sauce.

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