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Sullivan Street Bakery
533 W 47th St
New York, NY 10036
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Main Menu
Pane
Filone
$7.00
large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open, irregular crumb structure and waxy-looking webbing. mature fermentation; because of the unique baking method, flavor is nutty and sour with a slightly bitter aftertaste
Pane Pugliese
$4.00
oval loaf with a chestnut-colored crust and open, irregular crumb structure. slightly sour, caramel aftertaste
Sourdough Pullman
$6.00
sourdough flavor, golden color, tight crumb structure. excellent for sandwiches, toast, or french toast
Stirato
$2.50
long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure. sour, nutty aftertaste
Strecci With Seasonal Toppings
strecci is made from our pizza bianca dough. the foot long flat bread is soft and chewy with a thin crust coated with olive oil and lightly salted. we top our strecci with a variety of seasonal toppings such as tomatoes, artichokes, olives and garlic
- Half $2.50
- Whole $5.00
Ciabatta Piccolo, Ciabatta Media, Ciabatta Grande
"ciabatta" means "slipper" in italian. oblong, slipper shape, with a thin, light, golden crust and a well-aerated, irregular crumb structure; malty, toasty, wheaten flavor. ideal for sandwiches, and also makes an excellent table bread. same-day shelf life
Truccio Doni
$4.00
small oval loaf with a golden brown crust and an open, airy crumb with large pieces of green olive. slightly sour with an intense olive flavor
Cruccolo Doni
$0.85
round loaf with a golden brown crust and an open, airy crumb with large pieces of green olive. slightly sour with an intense olive flavor
Brioche Loaf
$7.25
italian style brioche. feathery, airy structure, sweeter & lighter than most brioche. excellent for sandwiches, burgers & french toast. long shelf-life
Pangratatto
$4.00
toasted breadcrumbs made from pane pugliese, stirato, and ciabatta. shelf life is 6 months. only available in retail packages
Cruccolo Multigrani
$0.85
our new multi grain bread is made with a combination of whole wheat and rye flour. we use over 10 grains to enhance the nutrients, flavor and texture
Pane Di Comune
$2.75
medium, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open, irregular crumb structure and waxy-looking webbing. mature fermentation; because of the unique baking method, flavor is nutty and sour with a slightly bitter aftertaste. an ideal bread to be shared at the dinner table
Semi Di Sesamo
$4.50
oval loaf with a chestnut-colored crust, abundantly coated with raw, unhulled sesame seeds; open, irregular crumb structure. slightly sour, caramel aftertaste
Truccione Sare
$7.25
our house specialty. rustic country bread. sourdough oval loaf with dark crust, 40% whole wheat flour, irregular crumb structure. excellent for table bread, long shelf-life. available in two sizes
Strecci
$2.50
strecci is made from our pizza bianca dough. the foot long flat bread is soft and chewy with a thin crust coated with olive oil and lightly salted. we make all of our sandwiches at sullivan st bakery on strecci bread
Cruccolo
chestnut-colored crust and open, irregular crumb structure. slightly sour, caramel aftertaste. same-day shelf life
Ciabatta Grande
$3.50
"ciabatta" means "slipper" in italian. oblong, slipper shape, with a thin, light, golden crust and a well-aerated, irregular crumb structure; malty, toasty, wheaten flavor. ideal for sandwiches, and also makes an excellent table bread. same-day shelf life
Truccio Santi
$4.00
small oval loaf with a dark chestnut-colored crust and medium crumb structure; loaded with walnuts and raisins. it's finished with a touch of black pepper and cinnamon to enhance the nutty flavor
Cruccolo Santi
$0.85
round loaf with a dark chestnut-colored crust and medium crumb structure; loaded with walnuts and raisins and finished with a touch of black pepper and cinnamon to enhance the nutty flavor
Brioche Panino
$1.25
italian style brioche. feathery, airy structure, sweeter & lighter than most brioche. excellent for sandwiches, burgers & french toast. long shelf-life
Carta Di Musica-bulk
$6.50
inspired by sardinian "sheets of music." lightly salted flatbread flavored with olive oil. shelf life is 2-3 months
Multigrani Pullman Loaf
$6.50
our new multi grain bread is made with a combination of whole wheat and rye flour. we use over 10 grains to enhance nutrients, flavor and texture
Panini
Pork & Peach
shallot puree, roast pork, dandelion, peach, chili powder, salt, olive oil
Pbt
pancetta, basil, tomato
Beet
roasted beets, goat cheese, marinated onions, arugula
Prosciutto & Mozzarella
prosciutto, mozzarella, salt, olive oil
Manzo
roast beef, oven dried tomatoes, aioli, arugula
Caprese
tomato, bufala mozzarella, basil
Pizze
Pizza Bianca
6-ft. long light, airy, hand-formed flatbread; porous and bubbly with silky crumb. accented by olive oil, coarse sea salt, and rosemary. 16 slices per pizza
- Slice $2.00
- Whole $27.00
Pizza Pomodoro
tomato, olive oil, and salt; thin, crisp crust with slightly burned edges. 8 slices per pizza
- Slice $3.25
- Whole $25.00
Pizza Patate
potato, onion, olive oil, rosemary, and black pepper; thin, crisp crust
- Slice $3.50
- Whole $27.00
Bianca Con Pecorino
pizza bianca dough with 13-month old sardinian sheep's milk pecorino cheese folded in, with breadcrumbs sprinkled on top. 8 slices per pizza
- Slice $2.50
- Whole $21.00
Pizza Funghi
cremini mushrooms, onions, thyme, olive oil, and sea salt; thin, crisp crust. 8 slices per pizza
- Slice $3.50
- Whole $27.00
Pizza Zucchini
zucchini, gruyere cheese, bread crumbs; thin, crisp crust. 8 slices per pizza
- Slice $3.50
- Whole $27.00
Dolci
Bomboloni
$3.00
sullivan st bakery's signature italian doughnut. the bomboloni contains vanilla and lemon zest and is filled with a vanilla bean custard. a breakfast winner. wholesale orders come with seasonal jam filling, not pastry cream
Bomboloni With Jam Filling
$3.00
sullivan st bakery's signature italian doughnut. the bomoboloni contains seasonal fruit filling. a breakfast winner
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General Info
Payment Types
All Major Cards
Hours
Monday:
7:30am - 7:00pm
Tuesday:
7:30am - 7:00pm
Wednesday:
7:30am - 7:00pm
Thursday:
7:30am - 7:00pm
Friday:
7:30am - 7:00pm
Saturday:
7:30am - 7:00pm
Sunday:
7:30am - 4:00pm
About Us
Jim Lahey, the owner of Sullivan St Bakery, originally planned to spend his life as a sculptor. His passion for art and natural beauty took him to Italy, where he found a new medium for that sculptor's urge: bread. Inspired by the bakers of Tuscany and Rome, he returned to New York City determined that the "peasant" bread of the Italian countryside could find a home in America.
In 1994, he started Sullivan St Bakery in Soho, with little more than the wild yeast he cultivated by hand in Italy, and a passion for bringing the exquisite, handcrafted breads of Italy to the American table.
In October 2000, the new headquarters for Sullivan St Bakery was opened on West 47th Street in Hell's Kitchen. As its reputation spread, the bakery grew into a destination for not just bread but also savory Roman-style pizzas, rustic Italian pastries and cookies..
Today, over 340 of New York's finest restaurants and markets, such as Jean Georges, The Four Seasons, Gramercy Tavern, Marea, Zabar's and WholeFoods are showcases for the bakery's remarkable bread. Visitors to the bakery's new home in Hell's Kitchen come from everywhere to try Jim Lahey's latest creations, including multigrain breads, seasonal tarts and pastries, and mouthwatering sandwiches.
Jim Lahey's simple, rustic bread has hit on something important: Bread is more than bread. It reaches all the way from the belly to the soul. In November of 2006, Lahey's no-knead method drew the attention of "The Minimalist" columnist Mark Bittman. His articles about it in the New York Times sparked a worldwide home baking revolution.
Several times a year Lahey invites the public to his "Master Classes for the Home Baker." The incredible success of these hands-on courses about pizza, focaccia and the "perfect loaf" soon led to the formation of The University of Bread at Sullivan St Bakery where he mentors apprentice bakers who hope to open their own bakeries around the world.
Recent months have been eventful for Jim. His new book, MY BREAD - inspired by those Bittman articles- has been published to great reviews, and he just opened up his first restaurant, Co. (230 9th Avenue at 24th Street in Manhattan). The name is short for Company, a word whose Latin roots refer to the phrase "with bread," of course.