I launched Amy’s Bread in June of 1992, 16 years ago. It all began in a small storefront on Ninth Avenue in New York City, in a neighborhood known as Hell's Kitchen. At first there were 5 employees, a few wholesale customers, and a small retail store. Now the bakery has over 100 employees, over 200 wholesale deliveries daily, and three retail stores including our location in the vibrant Chelsea Market, where we bake most of our breads, and our newest store in The Village where we’re open late to satisfy your craving for cakes and sweets. Find out more about our new sweets cookbook, The Sweeter Side of Amy's Bread. We even have a bread cookbook to help you recreate some of our breads at home, which will be revised and re-released in December of 2009.
We’re proud to use the best ingredients we can buy: unbleached, unbromated flours, organic whole grains and seeds, imported olives, fresh herbs, and fresh butter in our sweets. Our breads are made with care using traditional European methods. We’re very proud of our work and hope you enjoy the products of our labor: GOOD BREAD!
Amy's Bread 