Sullivan Street Bakery Has Arrived at 67 Gourmet

We’re super excited to announce that we are now partnering with Sullivan Street Bakery to bring some of the city’s best bread to the UWS.

“What? Not another new bakery!”

Yes, it may seem like we go through bakeries like Rome went through emperors in the 3rd century, or like the Grateful Dead went through keyboard players (may they rest in peace). But we weren’t going to be satisfied until we could offer our customers artisan-crafted breads we truly love—made with the same uncompromising commitment to quality, respect for tradition, and above all, devotion to deliciousness as our devastatingly delicious cheeses, charcuterie, and really everything we sell. We’ve set the bar high, and we needed breads that could clear it without knocking it down.

Sullivan Street Bakery is, at this point, an undisputed New York institution. It began in 1994, after co-founder Jim Lahey returned to New York following several semesters studying art and sculpting in Rome and found himself missing the Roman culture of widely available, artisan-crafted daily bread. So he decided to bring that Old World bread culture to NYC. He gave up sculpting stone and began sculpting loaves—and in short order, with the help of Joe Allen, Sullivan Street Bakery was born.

That was over 30 years ago. Today, Sullivan Street is recognized far and wide for producing exceptional Italian-style breads made from the very best, cleanest ingredients. Their breads are found in over 300 of New York’s best restaurants, as well as in little shops like ours.

By the way, you may think you don’t know who Jim Lahey is—but you do. In 2006, The New York Times published his now-famous No-Knead bread method. Oh, that Jim Lahey. Yes, the very same. You may have even baked his bread yourself. (It was the very first bread I made when I began my sourdough journey back in 2009.) His No-Knead bread remains one of The New York Times’ most popular recipes to this day. For that alone, Jim Lahey has arguably done more than anyone else in the past 30 years to reintroduce Americans to what bread can—and should—be.

Since then, he’s written cookbooks, opened several pizzerias, and in 2015 became the first recipient of the Outstanding Baker James Beard Award, followed in 2016 by induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America.

We couldn’t be more proud to offer a selection of beautiful, crusty Sullivan Street breads—baked fresh and delivered daily—including Stirato Baguettes, Pane Pugliese, Multi-Grain Pugliese, Sesamo, and of course Ciabatta (now the bread for our Grilled Cheese sandwiches—yum).

Feeling crusty? Stop in for a loaf. And while you’re at it, grab some French cultured butter or an estate-bottled Tuscan olive oil to take it over the top.

- Daniel Cucura, 67 Gourmet