Sullivan St Bakery

happy carb season

is fall really here? we dunno but mini pumpkin pies are!

they are in both stores through thanksgiving 🥧🍂🍁

for those wondering about full-size pies on thanksgiving, the answer is yes - yes, we will have them, yes, you can pre-order starting on monday 11/4 by calling or stopping by either of our stores, yes, they are just like the small pumpkin pies but bigger

#🎃

a little breakfast, not too much but also just enough

- baby brioche with
- avocado
- egg
- crispy prosciutto

UK fans! - repost from 🇬🇧

🍞 “Still the go-to technique for home bread bakers.” — NEW YORK TIMES

🥖 “Jim Lahey, baker extraordinaire.” - MARTHA STEWART

🍞 “The acknowledged master of bread, dough, and crust.” — ANTHONY BOURDAIN

The 15th anniversary edition of MY BREAD: The Revolutionary No-Work, No-Knead Method by Jim Lahey is available in the UK now!

the potato one

freshly sliced prosciutto and mozzarella on just-made sesame bachetta 😮‍💨

perfect slice for the second summer 🍕☀️

fresh bread all day every day

if you haven’t tried one of these beauties yet, now might be a good time. currently with pear, walnut, and chocolate 🍐🍂🥐

keeping it simple. prosciutto cotto + pizza bianca. caffeine never hurts.

still caprese season here in NYC but it won’t last forever - come get yours soon 🍅❤️🍂

thanks to everyone who came to celebrate with us this weekend. we received so many kind messages and saw so many old and new faces and we are grateful to all of you!

now…..we are on to the next 30 years and back to business trying to settle the age-old question of, ‘is it better to fill bomboloni from the side or the top?’ opinions welcome.

(( for the curious, these are chocolate cream, vanilla cream, and plum jam - there is not much plum jam left, so tomorrow will likely be fig jam ))

we opened •30• years ago in September 1994!!!

come celebrate with us on Saturday 9/21/24 with 1994 prices for two of our original products - pane pugliese and pizza bianca alla romana

pane pugliese will be $4 all day at both locations

pizza bianca will be $1 all day >

‘tis the season 🍇

new york state grapes are very much here and that means we are making schiacciata d’uva, or “the grape one,” for as long as the grapes keep coming - this one is only available on 47th st at the moment, but we should have it every day for the next month or so

🍇

brunch favorites at both cafes - yeah the waffle is sourdough and the cake is orange olive oil 🍊

kicking off our 30th anniversary celebrations with a blast from the past - the most extra breadsticks we’ve ever made - artichokes that we turn and then confit in olive oil and drop into pizza bianca dough with maybe a little garlic and top with our own breadcrumbs. it’s pretty awesome. limited time only so come get one soon.

we have stickers come and get some 🙂

👉🏽 delivering to restaurants in NYC, Long Island, New Jersey, and sometimes Connecticut

the 15th anniversary edition of My Bread is here!!

with 5 new recipes + a forward by the awesome

this hits shelves in a few weeks but on the 13 best bread books list right now !!!

thanks everybody and happy baking