In 1983 Daniel Leader moved his family from NYC to the Catskill Mountains to bake organic breads on the hearth of a wood-fired brick oven. A chef by training, Dan bakes naturally-fermented, artisan breads touring bakeries in Paris. Dan brings this pure, honest craft to his foods and now to your home.  View Category

Bread Alone has been baking with organic grains since its first loaf in 1983 and remains a leader in sustainability and regenerative practices. We believe that organic food production is the right choice for individual health, for our earth, and for the farmers that work our fields.  View Category

The bread that you purchase from us has not traveled far to get to you, and was made by a company committed to its surrounding communities. We purchase fruits, vegetables, dairy products, and grains from regional producers, and value relationships in our community.

Bread Alone is dedicated to maintaining our roots here and not spreading too far.  View Category

Bread Alone makes bread using traditional methods of natural sourdoughs and slow, long fermentation. We believe that this process creates deeply flavorful and healthy breads. We also believe that this process requires skilled bakers and skilled hands.

Our bakery has grown and evolved since we opened in 1983. Our bakery has modern equipment that allows us to make more bread available to the world.  View Category