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
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