Construction, Commence! Our Sourdough Bakery Expansion
Since 1983, we have been committed to organic sourdough, feeding communities locally and beyond the Hudson Valley. Recently we broke ground on the next phase of our journey: a roughly 15,000 square foot expansion of our Certified Organic production bakery just north of Kingston, NY.
Scheduled for completion in late 2026, this project will increase production capacity for our long fermentation, sourdough bread by 50%. It ensures we can continue to supply more honest, organic bread to our partners, while improving--not compromising--our process.
Real Sourdough, No Shortcuts
At the core of this project is our commitment to baking real sourdough bread, without shortcuts. In a world that is moving quickly, this project is a commitment to creating our sourdough breads slowly.
We know that baking sourdough bread at scale is challenging, so we are prioritizing intention and focus. This bakery addition will equip our bakers with the tools and space needed to bake long fermentation sourdough breads without compromise, for decades to come.
In addition to our new space, we have worked with our equipment partners from around the world to custom design tools that are made to bake just one thing: Long fermentation sourdough bread.
Sustainability and Ownership
Our growth remains tied to our values. Our Certified Organic production bakery is powered in part by a 196kW solar array, and as of 2026, we are proud to be part-owned by our team through an Employee Stock Ownership Plan (ESOP).
Senator Michelle Hinchey and Ulster County Executive Jen Metzger shared their thoughts on our values-led business:
“Bread Alone is an incredible Hudson Valley business that’s succeeding in its mission to create quality jobs and leave the world a better place than they found it — from becoming the first carbon neutral bakery in the country to creating co-ownership opportunities for their workforce.” — New York State Senator Michelle Hinchey
“Bread Alone is a model in so many ways — as a producer of high-quality, healthy, and delicious baked goods, and as a values-driven business that walks the walk in their commitment to sustainability, a strong local food system, and the well-being of their workers.” — Jen Metzger, Ulster County Executive
Rooted in the the Hudson Valley
Our expansion is a result of close cooperation with local and state government from across the region. These efforts reflect a shared dedication to strengthening the Hudson Valley economy and our regional food system.
“Bread Alone has been a pillar of our Hudson Valley community for decades. I’m excited that, with this expansion, they’ll be able to share their delicious organic sourdough with even more people.” — U.S.Congressman Pat Ryan
“Since 2013, the Town of Ulster has supported Bread Alone’s growth. This expansion required to support the growth of Bread Alone’s business is a validation of their commitment to the community.” — James E. Quigley, Town of Ulster Supervisor
The project is made possible in part with support from both Empire State Development and Central Hudson.
Empire State Development President, CEO and Commissioner Hope Knight said, “Bread Alone’s expansion reflects the strength of New York’s food manufacturing industry and the impact of strategic investments that help local businesses modernize and compete. By supporting this project, we are advancing job creation, reinforcing regional supply chains, and ensuring that New York remains a leader in high-quality food production.”
Executive Vice President of Corporate Development for Central Hudson Gas & Electric Corp. Anthony S. Campagiorni said, "At Central Hudson, we believe strong communities are built when local organizations work together toward shared goals. Our economic development grant to Bread Alone reflects that commitment—supporting companies that invest locally, create jobs, and strengthen the fabric of the Hudson Valley. Partnerships like this show what’s possible when business and community growth move forward hand in hand.”
Our carbon-neutral facility in Boiceville will remain focused on supplying our Hudson Valley Cafes and NYC farmers’ markets, doing our part to feed our communities the best way we know how.
Meanwhile, our expanded organic production bakery will help feed the world. All here from the Hudson Valley.
What’s Next
Construction is currently underway, with an expected completion date of December 2026. This project will set our team up to continue baking more long fermentation, organic sourdough for decades to come. We will continue to share progress updates on the expansion on our blog.
As our CEO, Nels Leader, shares: “More than 40 years later, we feel like we are just getting started.”