Sullivan St Bakery

Sullivan St Bakery Our mission is to have the best craft bread in NYC Jim Lahey, the owner of Sullivan St Bakery, originally planned to spend his life as a sculptor.
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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. Jim Lahey's simple, rustic bread has hit on something important: Bread is more than bread. It reaches all the way from the belly to the soul. In November of 2006, Lahey's no-knead method drew the attention of "The Minimalist" columnist Mark Bittman. His articles about it in the New York Times sparked a worldwide home baking revolution. Several times a year Lahey invites the public to his "Master Classes for the Home Baker." The incredible success of these hands-on courses about pizza, focaccia and the "perfect loaf" soon led to the formation of The University of Bread at Sullivan St Bakery where he mentors apprentice bakers who hope to open their own bakeries around the world. Recent months have been eventful for Jim. His new book, MY BREAD - inspired by those Bittman articles- has been published to great reviews, and he just opened up his first restaurant, Co. (230 9th Avenue at 24th Street in Manhattan). The name is short for Company, a word whose Latin roots refer to the phrase "with bread," of course.

multigrain 🌾 seeds, grains, and a whole/wheat white flour blend. naturally leavened. PSA: baking with natural leavening ...
06/12/2026

multigrain 🌾 seeds, grains, and a whole/wheat white flour blend. naturally leavened.

PSA: baking with natural leavening and outrageously high humidity is not for the faint of heart

summer decisions: to caprese or not to caprese 🍅🍅🍅🍅🍃just-baked ciabatta, beefy tomato, fresh mozz, basil and evoohappy s...
06/05/2026

summer decisions: to caprese or not to caprese

🍅🍅🍅🍅🍃

just-baked ciabatta, beefy tomato, fresh mozz, basil and evoo

happy summer ⛱️

potato pizza - this week’s substacklink in our bio🥔🥔🍕🍕
05/30/2026

potato pizza - this week’s substack

link in our bio

🥔🥔🍕🍕

05/28/2026

when interviews people 🍩🙂🏆🙂

thanks, ! get the whole list with the link in our story
05/26/2026

thanks, !

get the whole list with the link in our story

hot sesame loaves it’s okay to the whole thing
05/23/2026

hot sesame loaves

it’s okay to the whole thing

Jack, our substack writer, has been baking -read all about it at, and check out his adapted recipe at:thesullivanstbaker...
05/14/2026

Jack, our substack writer, has been baking -

read all about it at, and check out his adapted recipe at:

thesullivanstbakeryweekly.substack.com

(clickable link in our bio)

🥖🥖🥖

now serving brioche pullman, which is delicious any way you slice it, in both wholesale and retailthese golden beauties ...
05/11/2026

now serving brioche pullman, which is delicious any way you slice it, in both wholesale and retail

these golden beauties are made with butter, sugar, eggs, honey, and a hint of citrus, and are ✨ naturally leavened ✨ for extra flavor, a melt-away texture, and preservative-free staying power (this is one loaf that will keep). 🍞

primavera : spring onions, fresh peas, pea shoots, asparagus, burrata and black pepper on our bianca bun
05/08/2026

primavera : spring onions, fresh peas, pea shoots, asparagus, burrata and black pepper on our bianca bun

🍓 🍓strawberry bomboloni with our own strawberry jam 🍓 🍓
05/01/2026

🍓 🍓

strawberry bomboloni with our own strawberry jam

🍓 🍓

new spring toast 🫛🍋🍃asparagus • pea shoots • lemon • fresh burrata on pane di commune
04/17/2026

new spring toast 🫛🍋🍃

asparagus • pea shoots • lemon • fresh burrata

on pane di commune

vans, vans, vans, read all about it in our newest substack 🗞️you might see our three delivery vans on the road in Manhat...
04/15/2026

vans, vans, vans, read all about it in our newest substack 🗞️

you might see our three delivery vans on the road in Manhattan, Brooklyn, and Queens in the morning, noon, or night, in all kinds of weather. we deliver fresh, fresh bread 364 days a year to (what we consider to be) NYC’s finest restaurants and grocers.

🥖🥖🥖🥖

link in our bio! 👆

a very nice loaf truccione, whole wheat + natural leavening
04/12/2026

a very nice loaf

truccione, whole wheat + natural leavening

gorgeous Colomba, this weekend only! 📷 by
04/04/2026

gorgeous Colomba, this weekend only!

📷 by

colomba are here! this year we’re doing them with the usual candied orange peel (our own!) and sweet almond glaze, but w...
04/02/2026

colomba are here! this year we’re doing them with the usual candied orange peel (our own!) and sweet almond glaze, but we’ve added a touch of very dark chocolate inside. 🕊️

what is a colomba? a gorgeous naturally leavened bread that tastes like a cake that is baked in the shape of a dove. this week only.

want to know more about colomba? check out our substack!

(link in bio)

pork • shaved fennel • chili flakes • tomato #🍕
03/29/2026

pork • shaved fennel • chili flakes • tomato

#🍕

our latest substack is up - on sweet, three-day,naturally-leavened doughs read all about how we use natural leavening to...
03/27/2026

our latest substack is up - on sweet, three-day,naturally-leavened doughs

read all about how we use natural leavening to create the fluffiest, most delicate donuts and brioche with no additives, no preservatives, just real ingredients, a little coordination, and a bit of time.

specifically, three days. which is why…if you need to put in a brioche or bomboloni order, we need a few days advance notice 🙂.

see you soon

link in bio

burrata, just-sliced prosciutto, fresh fig on sesame
03/22/2026

burrata, just-sliced prosciutto, fresh fig on sesame

German engineering, Italian style 🇩🇪🤝🇮🇹the multigrain loaf best toast ever 🍞
03/21/2026

German engineering, Italian style 🇩🇪🤝🇮🇹

the multigrain loaf

best toast ever 🍞

the best way to get your greens today and every daytorta verde • spinach, kale, chard, a touch of onion and cheese (gruy...
03/17/2026

the best way to get your greens today and every day

torta verde • spinach, kale, chard, a touch of onion and cheese (gruyère and parm) in our own buttery (but not too buttery) crust

🥧🍃🍃🍃

disco romana • pizza bianca dough dimpled and dotted with rosemary and coarse sea salteat as is or top with your favorit...
03/03/2026

disco romana • pizza bianca dough dimpled and dotted with rosemary and coarse sea salt

eat as is or top with your favorites

rosemary + pine nuts + orange, and a few raisins in these mini olive oil cakes
02/28/2026

rosemary + pine nuts + orange, and a few raisins in these mini olive oil cakes

t r e a t schocolate chip cookie with sea salt fig tart with almond frangipane
02/26/2026

t r e a t s

chocolate chip cookie with sea salt
fig tart with almond frangipane

pane pugliese - check out our substack to find out more….and why Jim is so particular about this loaf! 🥖(link in bio)
02/25/2026

pane pugliese - check out our substack to find out more….and why Jim is so particular about this loaf! 🥖

(link in bio)

02/24/2026

our favorite customer 🫶🏽

Address

533 W 47th Street
New York, NY
10036

Opening Hours

Monday 7am - 6pm
Tuesday 7am - 6pm
Wednesday 7am - 6pm
Thursday 7am - 6pm
Friday 7am - 6pm
Saturday 7am - 6pm
Sunday 7am - 6pm

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