Bread Alone Press
A New Market for South Street Among the dozen or so vendors will be Elizabeth Ryan (center) of Breezy Hill Orchard in Staatsburg, N.Y., and Brad Finkel (right) of Hoboken Farms in New Jersey. Also taking part are Bread Alone Bakery of Boiceville, N.Y. |
Bread Alone at new Fulton Stall Market Bread Alone, Boiceville, N.Y. - Their European-style, organic breads and handcrafted pastries have been baked fresh each daily in their Hudson Valley bakery for over 25 years. |
Man can live by Bread Alone This October marks the 25th anniversary of the thriving local bakery and for Dan and Sharon there is plenty to celebrate including the launch of a newly redesigned website and the release of Dan's third book, Panini Express earlier this year. Yes, the business has come a long way from those early days of a lone baker selling his bread out of the back of a Mazda hatchback. More |
Looking for True Loaves Read the label: Leader says that you should be able to tell whether a bread is truly artisanal by its ingredients. "Any place that's making parbaked frozen bread either has to use some type of preservatives to help with the freezing process, or they have to use some type of dough conditioners. So you will see a lot of things that you'll have to grab a dictionary for [on the label]," says Leader. "If you read a Bread Alone label, there isn't anything on that label that you can't in one second know: whole wheat flour, water, sea salt, yeast, sourdough. We don't use any junk." More
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"Local Breads" Wins 2008 IACP Cookbook Award IACP Award Recipients on
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A sandwich with the best of spring flavors For the recipe, follow Bread Alone baker Daniel Leader, whose new book, "Panini Express," puts his famous greenmarket loaves to use.
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Profiles, Daniel Leader, Bread Alone
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Rising to the Task, the Producers
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A Baguette Breakthrough
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Bread Alone bakery gets a rise from global ovens BY LISA AMANDNYDailyNews.com Wednesday, September 19th 2007 For bakers, timing is crucial, and "Local Breads," Daniel Leader's second cookbook, comes just as enthusiasm for whole-grain loaves (and fall weather) finally arrives. When Leader's Bread Alone bakery opened in 1983 near Woodstock, the country's appetite for carbs was soon suppressed by the Atkins "crisis," as Leader calls it. Then, he was continually being asked if they were going to make low-carb bread. (The answer then and now is an emphatic "no.") Now, on busy days, Bread Alone bakes 10,000 pounds of fragrant boules or crusty baguettes for Citarella, Zabar's, C-Town, Whole Foods, Fairway and Greenmarkets. Full NYDailyNews.com article
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New York baker reaches out to Africa  Julia Taylor WAMC New York News KINGSTON, NY (2006-11-01) A Hudson Valley bakery-owner has decided to take on a pro-bono project in South Africa. He's starting bakeries there so that HIV-positive single moms can make and have access to affordable whole-grain bread. WAMC's Julia Taylor sat down with Dan Leader to talk about his business plan. Listen (MP3)
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| Woodstock Not living by bread alone By Andrew Hickey Ulster County Press Woodstock, NY (October 25, 2006) – Give a man a loaf of bread and he’ll eat for a day. Teach him how to make the bread with local labor and grains, and help him open his own bakery, and he’ll not only eat forever but he’ll help nourish South African communities struck hard by AIDS. More |
| The South African Whole Grain Bread Project Wins Prize in BiD Challenge 2006 LOCAL ENTREPENEURS WIN IN HOLLANDFirst Americans to take home prize in the 2006 BiD Challenge Woodstock, NY (October 18, 2006) – The South African Whole Grain Bread Project (SAWGBP), a business developed by local entrepreneurs Dan Leader of Bread Alone, retired physician Neil Ratner and his wife, Leann Ratner as a response to the HIV/AIDS epidemic in South Africa, was one of 16 new businesses awarded prizes last week in the 2006 Business in Development (BiD) Challenge held in Holland. More |
 Daniel Leader: The Bread Philosopherfrom The Gilded Fork™ by Jennifer L. Iannolo When I set out to create this bread issue, the first person who came to mind for "Behind the Toque" was Daniel Leader. His bakery, Bread Alone, has become an icon in the Hudson Valley (and nationwide) for beautiful artisanal breads, and his creations can be found on the tables of many a Manhattan restaurant. As I dug into my research, I discovered a fascinating story about a passionate, philosophical young chef who was in the midst of Manhattan's culinary glory, but found himself yearning for a simpler, purer existence. More |
Recent articles from Bon Appétit and MSN Lifestyle...
| MSN Lifestyle, 10/3/06 The Wine Life, Presented by Hudson Valley Harvest Bread Alone Bakery  Sharon Burns-Leader holds a basket of Bread Alone's artisan breads, ready for early-morning delivery to community markets within 100 miles of her bakery.Bread Alone Bakery & Café's oven-fresh baked goods number among the many thrills of Hudson Valley living. Founded in 1983 by former New York City chef Dan Leader, the string of bakeries offers up European-style hearth-baked breads marketed from several locations, including New York City green markets and restaurants.  When it comes to bread, Dan and his wife and bakery partner, Sharon Burns-Leader, are perfectionists who went so far as to bring over French specialists to custom-build their company's brick ovens. Several times each year the couple trots the globe looking for ways to improve their bread and pastries even more.They dream of sending out Alpine-style bread trucks that will carry their sourdough levains and miches, baguettes, croissants, and muffins to the quiet villages and towns of their beloved valley. "We're on the verge of rivaling Napa," Sharon says, gesturing toward the Catskill Mountains surrounding them. "All we need now is our own Alice Waters to champion how great this region is." To reach Bread Alone in Boiceville, call (845) 657-3328 or log on to www.breadalone.com. Source: MSN Lifestyle, 10/3/06 - The Wine Life, presented by Hudson Valley Harvest |
