Sullivan Street Bakery

Large light baked loaf; open, irregular crumb, waxy interior. Slightly sour, caramel essence. The ultimate chef's loaf, excellent table bread. 18" x 7" x 3.5" (820g/ 34oz.)

Oval loaf with a chestnut-colored crust and open, irregular crumb structure. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.)

Inspired by Rye breads from Bolzano in northeastern Italy, a unique blend of white, wheat and dark rye flours studded with caraway seeds, creating a slightly sour, nutty and earthy flavor profile. 16" x 7.5" x 3.5" (1120g/ 39oz.)

Our house specialty- rustic sourdough loaf, dark crust, whole wheat flour, irregular crumb structure. Excellent table bread, open faced sandwiches, and toast. Long shelf-life. Lg 17" x 7" x 3.5" (970g/ 34oz.)

Focaccia-style buns, textured crust and sturdy crumb. Light clean flavors; perfect sandwich or burger application, allows ingredients to shine. (95grs)

Italian-style brioche; balanced mild sweetness with a feathery, airy crumb structure. Exceptionally sourced ingredients: Florida farm eggs, Redland honey, natural starter, butter, vanilla bean and lemon oil! (90grs)

Individual double Strecci loaf; "modern hoagie". 6" x 4" x 1.5" (140g/ 4oz.)

12.5" x 3.5" x 4" (700g/ 25oz.)

Flour, water, sea salt, yeast, olive oil, rosemary round version of pizza bianca. Soft, chewy, and flecked with rosemary. Use as a base for pizza or split for sandwiches.

Flour, water, sea salt, yeast, olive oil, rosemary. Classic roman-style flatbread is bubbly and porous with a delicate crust and silky crumb.

Traditional tuscan cookie dating back to the medieval period. Flavored with anise and almonds.

Naturally fermented white dough enriched with eggs and butter and flavored with vanilla, honey and lemon zest italian style brioche. Feathery, airy structure, sweeter and lighter than most brioche. Excellent for sandwiches, burgers and french toast. Long shelf life.

Made with pizza bianca dough coated with olive oil, these soft 18" loaves can be split for sandwiches or cut for table bread.

Made with pizza bianca dough coated with olive oil, these soft 18" loaves can be split for sandwiches or cut for table bread.

Made with pizza bianca dough coated with olive oil, these soft 18" loaves can be split for sandwiches or cut for table bread.

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White Sourdough, Chestnut Colored Crust; Slightly Sour, Caramel Aftertaste. Sesame Candela Is Coated with Raw, Unshelled Sesame Seeds.

White, ciabatta means 'slipper' in italian. The oblong, slipper shaped loaf has a malty, toasty, Wheaten flavor. Increased hydration creates a well-aerated crumb structure coated with a thin, crispy, golden crust.

White, ciabatta means 'slipper' in italian. The oblong, slipper shaped loaf has a malty, toasty, Wheaten flavor. Increased hydration creates a well-aerated crumb structure coated with a thin, crispy, golden crust.

White, ciabatta means 'slipper' in italian. The oblong, slipper shaped loaf has a malty, toasty, Wheaten flavor. Increased hydration creates a well-aerated crumb structure coated with a thin, crispy, golden crust.

White, extra-large ciabatta. Still a beautiful golden crust, but more crumb on the inside. Perfect for toast slices.

White sourdough, medium, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; dark and crusty on the outside, soft and open on the inside.

White sourdough, chestnut colored crust; slightly sour, caramel aftertaste. Sesame candela is coated with raw, unshelled sesame seeds.

White sourdough, mature fermentation, large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open irregular crumb structure and waxy-looking webbing. Nice dark crust with deep seductive, slightly tart caramel flavors and a buttery interior.

White sourdough, the original! Dark crust with slightly tart caramel flavors. Crusty on the outside, chewy on the inside, with a pleasant touch of acidity.

White sourdough, oval loaf with chestnut colored crust coated all around with raw, unshelled sesame seeds. As the bread bakes, the seeds toast, perfuming the entire loaf with sesame.

White sourdough, moderate fermentation, long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure. Sour, nutty aftertaste.

Sourdough with 40% whole wheat flour, with addition of 9 whole grains and seeds, a signature blend of grains and seeds combined with local whole wheat flour increases the nutrient level of this loaf to create a textured yet soft crumb and a nutty, earthy flavor.

Whole Wheat Sourdough, Rustic Country Bread, Translates Roughly to 'ugly Bread'. Naturally Fermented Round Loaf, 45% Whole Wheat, 55% White. A Gorgeous Mix of Wheat with Coffee-Dark Chocolate Undertones.

Whole wheat sourdough, naturally fermented oval loaf, 45% whole wheat, 55% white. A gorgeous mix of wheat with coffee-dark chocolate undertones.