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 started Sullivan St Bakery in Soho, with little more than the wild yeast he cultivated by hand in Italy, and a passion for bringing the exquisite, handcrafted breads of Italy to the American table.
In October 2000, the new headquarters for Sullivan St Bakery was opened on West 47th Street in Hell’s Kitchen. As its reputation spread, the bakery grew into a destination for not just bread but also savory Roman-style pizzas, rustic Italian pastries and cookies..
Today, over 340 of New York’s finest restaurants and markets, such as Jean Georges, The Four Seasons, Gramercy Tavern, Marea, Zabar’s and WholeFoods are showcases for the bakery’s remarkable bread. Visitors to the bakery’s new home in Hell’s Kitchen come from everywhere to try Jim Lahey’s latest creations, including multigrain breads, seasonal tarts and pastries, and mouthwatering sandwiches.
Now New York City’s Sullivan Street Bakery is coming to Little Haiti. The wholesale bakery and cafe will lease 4,000 square feet in the 12,000-square-foot Lemon City Square building at 5550-5570 Northeast Fourth Avenue, the Miami Herald reported. Sullivan Street owner Jim Lahey is partnering with Steven Perricone of Perricone’s Marketplace & Cafe in Brickell. Perricone’s Upper Eastside Partners bought the two parcels, a 18,530-square-foot site, in May for $2.76 million, according to Miami-Dade property records. Here is more information :
According to Real Deal :
“Sullivan Street Bakery has locations in Hell’s Kitchen and Chelsea. The bakery reportedly sells bread to more than 250 New York restaurants. The lease, which is on the eastern border of Little Haiti, marks the latest commercial activity in the neighborhood where redevelopment is heating up. A new co-working space, MADE at the Citadel, just opened at 8325 Northeast Second Avenue, in a 26,000 square-foot building that was Bellsouth’s former headquarters. Developer Avra Jain is also expanding into the neighborhood, and a California company purchased the old 178,810-square-foot Bank of America building in March for $6.2 million.”
According to Miami.com :
“The bakery will take up about 4,000 square feet of a 12,000-square-foot building known as Lemon City Square, with Lahey entertaining the possibility of also putting a branch of his Co. pizzeria there. Lahey’s partner in Miami: Steven Perricone, whose Upper Eastside Partners LLC paid $2.7 million for the property last May (it had been listed for $3.5 million), records show. Perricone, whose restaurant operations here include longtime Brickell favorite Perricone’s Marketplace & Café as well as a partnership in Michelle Bernstein’s Michy’s, says he thinks Sullivan Street Bakery’s location will be ideal to servicing restaurants with its fleet of delivery trucks.” written by Evan S. Benn.
According to New Times :
“Lahey opened the first Sullivan St. Bakery in New York City’s SoHo neighborhood in 1994 after spending time in Italy studying sculpture and breadmaking. In 2000, he expanded it to Hell’s Kitchen and expanded the offerings to include pizzas, pastries and cookies. His bread recipe, which requires more time than effort, is one of the most popular recipes the New York Times has ever published, according to the paper’s food editor, Sam Sifton. The recipe calls for a combination of flour, water, yeast, and salt to be allowed to rise for nearly 24 hours before baking. ” written by Zachary Fagenson.
Stay tuned at Miami City Social for more information.