Sullivan Street Bakery

Bakeries
Bakers

"Bless you, Jim Lahey" swoon disciples of the no-knead "master" baker and his "variety of artisanal loaves" with a "beautiful crust", "thin, crunchy" pizzas that "transport you to Rome" along with an "outstanding" lineup of "rolls, sandwiches, little pies, cakes" and more; those who complained that the West Hell's Kitchen store is "almost in New Jersey" now have a quicker trip to "bread heaven"...

Rustic bread, delicious paninis, authentic Italian pizza served in osteria-like environment. We recommend the pizza zucchini, bresaola panini, sourdough pullman bread, and the tortino di cioccolato for dessert. Owner and chef Jim Lahey also hosts The University of Bread, mentoring apprentice bakers, so you can (try to) replicate at home.

Just as he doesn’t rush the rise of his breads and pizzas, Jim Lahey has taken his time getting his bakery and cafe open, a few doors north of Co., his pizza cafe in Chelsea. Some of the bread-baking is being done here so customers in the simple wood-paneled cafe will be able to take home fresh pizza bianca; truccione, a 40 percent whole-wheat sourdough bread; and cornetti, an Italian...

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...