Main content starts here, tab to start navigating

Sullivan Street Bakery

 In 1994, with the help of Joe Allen, Lahey opened Sullivan Street Bakery and eventually began producing bread for many of the city's best restaurants. In 2006, The New York Times published Lahey's No-Knead Bread method, allowing home bakers to make bakery-quality loaves right from their ovens. The recipe remains one of the newspaper's most popular recipes, and has changed the way people bake all around the world.