Bread Alone

FOUNDED IN THE CATSKILL MOUNTAINS IN 1983.

In 1983 Daniel Leader moved his family from NYC to the Catskill Mountains to bake organic bread on the hearth of a wood-fired brick oven. A chef by training, Dan learned to bake naturally-fermented, artisan bread touring bakeries in Paris. Dan wanted to bring this pure, honest craft to his home and community.

Bread Alone is and has always been committed to a simple life and living grounded in nature, community, and simple and honest bread and foods. True to form, Bread Alone's first oven was built by Dan and friends in the community. Our first loaves were sold out the side door of the bakery, or out the trunk of the family station wagon.

OUR WOOD-FIRED BRICK OVENS.

By 1987 Bread Alone began to out-grow the original oven that launched the business. While on a research trip to Paris, Dan was introduced to a 4th generation Parisian oven mason, Andre Lefort.

Brokered by a charismatic friend and baker (and owner of French bakery Moulin de la Vierge), Basile Kamir, Andre agreed to travel to the US and construct two proper brick ovens to lead Bread Alone into the future.

The ovens were built on the earth outside of the original bakery, and then a building was constructed around them. We believe that these ovens have produced more wood-fired, organic bread than any other ovens in America, if not the world.

SHARON BURNS-LEADER: BREAD ALONE'S CO-OWNER

Around the time that Andre constructed Bread Alone's new wood-fired ovens, Sharon Burns-Leader joined Dan as Bread Alone's co-owner and baker. Sharon and Dan have now worked together for over 25 years, driven by a shared passion for creating simple, honest bread and foods.

Over the years Sharon has been Bread Alone's baker, accountant, general manager, pastry chef, chef, and more. Though the Bread Alone story starts with Dan, it doesn't go far without Sharon.

NOW BAKING FOR TWO GENERATIONS

In 2012 Dan and Sharon welcomed Dan’s eldest son, Nels Leader, into the bakery. Dan, Sharon, and Nels then worked together to design and construct Bread Alone’s new artisan baking facility in Kingston, New York.

The new bakery represents the culmination of Dan and Sharon’s 60+ combined years as artisan bakers. It embraces the best in artisan baking thinking from around the world, combined with one of the most experienced baking teams in the United States.

32+ YEARS ENTREPRENEURIAL SPIRIT

Bread Alone's main bakery in Kingston was under construction from Winter 2013 to Fall 2014. The bakery is designed without compromise to produce what we hope are some of the world’s finest organic loaves of bread.

The Bread Alone team remains ambitious and entrepreneurial. We continually look for ways to improve what we do and bake more organic loaves of bread for the world.

As ever, our loaves of bread are baked and delivered fresh every day.

Fresh Bread Distributor

All of our loaves of bread are made fresh daily. We pride ourselves on the quality and taste of the bread we distribute and supply it fresh to all of our customers. For more information about our selection of bread, please contact us today. The number to call is 718-828-8080. We will answer any questions you may have, ranging from how we bake our bread to anything else you find on our site.

The Importance of Quality Breads

Bread is a versatile food that can be served in various forms and as a part of any meal eaten throughout the day. It can be a snack. It can be an ingredient in other meals, like a sandwich. It is a component of bread pudding or stuffing. And it is used to create delightful pastries. The possibilities are almost endless.

And this leads to an important social significance of bread that goes beyond simply how it tastes. It plays a role in religious rituals. It is used in colloquial expressions to signify some sort of meaning. And it is a longstanding metaphor for the basic necessities of life, as it is one of the oldest prepared foods on earth.

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