Bread is where Bread + More begins.
The idea behind the bakery is simple: make food people want to share.
The bread
More than one tradition
Simit, naan, barbari, bolillos, buns. They do not all come from the same country, and that is deliberate. What connects them is bread: fresh dough, thoughtful preparation, and food that belongs on a table with other people.
The work
Baked for other kitchens
Wholesale is half bread and half reliability. A kitchen builds a prep list around what arrives, so what arrives has to be the same every time. That is the part of this we care most about getting right.
The same bread, every time.
A kitchen that buys bread is really buying consistency. The fiftieth case of the night has to be the same as the first, because somebody has built a menu and a prep list around it.
So the things that used to be judged by feel get measured instead — dough temperature, proof, time on the deck. Not because it changes the bread, but because it changes how often the bread is right.
The next chapter is probably your kitchen.
Open a wholesale account