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Bread Alone

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.

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Loaf & Batard Bread Distributor

The number for our office is 718-828-8080. When you call, we can go over all of the details about placing an order. We are proud to be partnered with many great local bakeries, which allows us to provide you with delicious loaves and batards. So please, give us a call today!

What Makes Batard Different?

Batard bread is shaped like a football and stands out from other types of French bread. It lands somewhere between a baguette and a boule, while still using the classic ingredients. It has an oval shape, but there can be some liberties taken when making it. Such as making it more elongated at the end or making the end rounder. 

Is Batard Bread an Artisan Bread?

Yes, batard bread is an artisan bread. Artisan refers to breads that have a long fermentation and proof time. Batard bread has a long fermentation, but a normal proof. Artisan bread also encompasses bread kneaded by hand, which batard bread requires. Of course, some may use a mixer to knead the dough. Water, salt, flour and yeast are the only ingredients typically used for this bread.