Sullivan Street's Jim Lahey (right) making bread.
Sullivan Street's Jim Lahey (right) making bread.
Courtesy of Sullivan Street Bakery

James Beard-Recognized Sullivan St. Bakery Setting Up in Little Haiti

No-knead bread pioneer Jim Lahey, a 2015 James Beard nominee for best baker, is planning a commercial and retail bakery in Little Haiti steps away from the longstanding Soyka.

The 4,000-square-foot operation could also host Lahey's pizza concept Co., according to the Miami Herald which reported the news late Monday night.

Lahey opened the first Sullivan St. Bakery in New York City's SoHo neighborhood in 1994 after spending time in Italy studying sculpture and breadmaking. In 2000, he expanded it to Hell's Kitchen and expanded the offerings to include pizzas, pastries and cookies. 

His bread recipe, which requires more time than effort, is one of the most popular recipes the New York Times has ever published, according to the paper's food editor, Sam Sifton. The recipe calls for a combination of flour, water, yeast, and salt to be allowed to rise for nearly 24 hours before baking. 

Lahey's New York City bakery supplies about 250 restaurants and he hopes to do the same here, providing some competition for Zak Stern's Wynwood bakery. 

"We're just really looking forward to forming some quality relationships and making some beautiful bread,” Lahey told the Herald.

For more follow Zach on Twitter or Instagram.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >