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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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Wholesale Focaccia Rolls

Please give our office a call today for more information about our wholesale focaccia rolls. When you reach out, we can go over all of the pricing details with you. We are proudly partnered with many great local bakeries, which allows us to bring you the best focaccia rolls in New York!

Focaccia Rolls FAQs

What is Focaccia?

Focaccia is a type of flat Italian bread. It is leavened with yeast and flavored with sea salt or herbs. Focaccia rolls are small bread about bun size, which means they can be served as sandwich bread. Generally, focaccia recipes will call for olive oil or flour when shaping since this is a well-hydrated dough. The texture is somewhat similar to French bread and ciabatta bread, only denser. These features make it perfect for panini bread!

What Does Focaccia Bread Taste Like?

Focaccia bread is a greasier version of ciabatta bread. It is similar to French or Italian bread.

Can You Freeze Focaccia?

Yes, you can freeze focaccia bread and rolls. When freezing, it is important to wrap and properly store bread for the best results. You do not want to stick them in the freezer and have them come out with freezer burn, which ruins the bread.

What To Eat with Focaccia?

Focaccia rolls are mostly used as sandwich bread, cut and filled. However, you can serve focaccia rolls individually as a loaf of bread, accompanied by a meal. Here are ways you can eat focaccia bread rolls

  • Serve focaccia bread rolls with butter.
  • Cut and fill the bread with your favorite toppings to make a delish focaccia sandwich.
  • Due to the denseness and chewiness of this bread, it soaks up saucy sandwiches. It is perfect for French Dip sandwiches, as well as bread dipping oil or other soups.
  • You can make focaccia pizza with the bread! Do so by cutting the bread roll in half lengthwise and topping each half with sauce and pizza toppings. Or you can simply use focaccia dough like pizza dough.