We started baking bread in 2009 in the wood oven at Roman’s.
After dinner service, we would make a fire. Early in the morning, our baker Austin Hall would come in, rake out the coals and bake off bread for the day. This bread became a part of Roman’s at every service and staff meal. Soon the chefs at Marlow & Sons, Diner and Reynard wanted to bring the same quality and integrity to the bread they served.
We expanded bread production to our own space in Greenpoint, and now supply the bread served at all of our restaurants and others around the city. You can purchase loaves at Marlow & Daughters, Roman's and Achilles Heel, as well at four NYC Greenmarkets.