Submission declined on 31 July 2024 by
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Bread Alone is an American bakery producing long fermentation organic breads since 1983. [1] The company began with founder Daniel Leader and his family selling wood-fired loaves at their bakery in the Catskill Mountains, and through farmers markets from the trunk of the family station wagon. [2] Bread Alone has grown to produce their signature long fermentation organic breads for retailers across the county in addition to running three local cafes. The company serves as an example of sustainable, slow food production in the Hudson Valley.[ citation needed]
Bread Alone's certified organic sliced breads are their most popular and widely available long fermentation breads.[ citation needed] Each loaf features regionally grown and milled flours and ferments for as much as 24 hours, producing a variety of bold and robustly flavored sourdough breads. [1] These items are baked at their bakery just north of Kingston, New York, in addition to an array of packaged organic bagels and table breads.[ citation needed]
They also produce a variety of wood-fired and fossil-fuel-free breads at their carbon neutral flagship bakery. [3]
The company was originally headquartered at Bread Alone's flagship bakery in Boiceville, New York, which features original brick ovens built by French mason, Andre LeFort. In 2014, Bread Alone opened their new headquarters at their Kingston bakery. [4]
Bread Alone's founding was inspired by the back-to-the-land movement, prioritizing the use of organic flour before there was a USDA certification. [2] The company commits 1% of sales to environmental non-profits through 1% for the Planet. [5] Bread Alone sources organic flour from local and regional mills that source grain from organic North American farmers. They are climate neutral certified, and they source the majority of their power from renewable sources, with a commitment to source 100% by 2030. [6] In 2022, they re-built their Boiceville bakery and café to be fully electrified and fossil fuel free. [7]
- ^ a b Dalal, Avery (13 November 2023). "Why a Massive Artisanal Bread Factory Wants to Ensure Everyone Has a Good Loaf of Bread". Eater.
- ^ a b Jenkins, Nancy Harmon (8 February 1989). "Back to the Basics at a Catskills Bakery". The New York Times.
- ^ Lev-Tov, Devorah (17 August 2022). "This Bakery Wants to be Carbon-Neutral". The New York Times.
- ^ "Story".[ non-primary source needed]
- ^ "1% for the Planet".[ non-primary source needed]
- ^ "Bread Alone Bakery | A Climate Neutral Certified Brand".[ non-primary source needed]
- ^ "Purpose". 4 October 2023.[ non-primary source needed]
| Submission declined on 31 July 2024 by
Jamiebuba (
talk). This draft's references do not show that the subject
qualifies for a Wikipedia article. In summary, the draft needs multiple published sources that are:
Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags. Editor resources
| |
Bread Alone is an American bakery producing long fermentation organic breads since 1983. [1] The company began with founder Daniel Leader and his family selling wood-fired loaves at their bakery in the Catskill Mountains, and through farmers markets from the trunk of the family station wagon. [2] Bread Alone has grown to produce their signature long fermentation organic breads for retailers across the county in addition to running three local cafes. The company serves as an example of sustainable, slow food production in the Hudson Valley.[ citation needed]
Bread Alone's certified organic sliced breads are their most popular and widely available long fermentation breads.[ citation needed] Each loaf features regionally grown and milled flours and ferments for as much as 24 hours, producing a variety of bold and robustly flavored sourdough breads. [1] These items are baked at their bakery just north of Kingston, New York, in addition to an array of packaged organic bagels and table breads.[ citation needed]
They also produce a variety of wood-fired and fossil-fuel-free breads at their carbon neutral flagship bakery. [3]
The company was originally headquartered at Bread Alone's flagship bakery in Boiceville, New York, which features original brick ovens built by French mason, Andre LeFort. In 2014, Bread Alone opened their new headquarters at their Kingston bakery. [4]
Bread Alone's founding was inspired by the back-to-the-land movement, prioritizing the use of organic flour before there was a USDA certification. [2] The company commits 1% of sales to environmental non-profits through 1% for the Planet. [5] Bread Alone sources organic flour from local and regional mills that source grain from organic North American farmers. They are climate neutral certified, and they source the majority of their power from renewable sources, with a commitment to source 100% by 2030. [6] In 2022, they re-built their Boiceville bakery and café to be fully electrified and fossil fuel free. [7]
- ^ a b Dalal, Avery (13 November 2023). "Why a Massive Artisanal Bread Factory Wants to Ensure Everyone Has a Good Loaf of Bread". Eater.
- ^ a b Jenkins, Nancy Harmon (8 February 1989). "Back to the Basics at a Catskills Bakery". The New York Times.
- ^ Lev-Tov, Devorah (17 August 2022). "This Bakery Wants to be Carbon-Neutral". The New York Times.
- ^ "Story".[ non-primary source needed]
- ^ "1% for the Planet".[ non-primary source needed]
- ^ "Bread Alone Bakery | A Climate Neutral Certified Brand".[ non-primary source needed]
- ^ "Purpose". 4 October 2023.[ non-primary source needed]
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