NEW YORK — Bread Alone Bakery, a family-owned bakery known for its artisan bread baking, broke ground on an approximately 15,000-square-foot expansion of its production facility in Lake Katrine, NY.
The expansion will add new production, packaging and distribution space to the facility, which currently produces more than 200,000 loaves per week, supplying major retailers such as Whole Foods Market and FreshDirect across the Northeast. The additional space will position Bread Alone for continued growth, helping it meet growing demand for organic, long-fermentation sourdough breads.
“Bread Alone has been committed to organic sourdough since 1983,” said Nels Leader, CEO of Bread Alone. “More than 40 years later, we feel that we are just getting started. This project will set up our team to bake our best sourdough ever.”
Supported by an $800,000 Regional Council Capital Fund award, the $4.38 million project will create 52 new full-time jobs and retain 195 existing positions. Construction is expected to be completed by December, according to Empire State Development (ESD).
“Bread Alone’s expansion reflects the strength of New York’s food manufacturing industry and the impact of strategic investments that help local businesses modernize and compete,” said Hope Knight, CEO and commissioner of ESD. “By supporting this project, we are advancing job creation, reinforcing regional supply chains, and ensuring that New York remains a leader in high-quality food production.”
Founded in 1983, Bread Alone has expanded from a small operation to a nationally recognized organic sourdough producer. The bakery’s commercial operation supplies products to its four Hudson Valley cafes, in addition to direct-to-consumer sales at area farmers markets.
