Boiceville has been the cradle of Bread Alone’s sustainable innovations since founder Daniel Leader baked the first organic loaf there in 1983—long before the sourdough craze had swept the nation and “organic” was even an option in most supermarkets. Now, nearly 40 years later, the hamlet is once again the setting for Bread Alone’s pioneering practices as the family-owned company unveils its carbon-neutral bakery.
The net-zero construction project was completed over the course of the past year, in collaboration with Chris Smailer of Dutton Architecture and One Way Construction. “Needless to say, the past two years have been challenging for the economy at large and supply chains and trades work especially,” says Nels Leader, CEO of Bread Alone. “But we had an incredible crew of tradesmen that were very committed to the project. At every phase of the construction we had to troubleshoot different challenges to the supply chain, and the team was just remarkable at navigating everything.”
The first carbon-neutral bakery in the country, Bread Alone’s 8,000-square-foot Boiceville location runs on 100-percent renewable energy. A 366kW solar array, with panels on both the roof and out back, generates all the electricity for the site, including the Heuft ovens, which are used to bake all the pastries and some of the breads.
Used since Bread Alone’s founding in 1983, the Lefort wood-fired brick ovens run on scrap wood from a nearby lumberyard, producing the hearth breads for all four Hudson Valley cafe locations and New York City farmers’ markets. “Those are the ovens that really established Bread Alone,” Leader says. “They have been with us for over 30 years now and, in many ways, are part of the heart and soul of the business.”
The breads baked this way are never exposed to direct fire, rather, the flame from the separate firebox heats the masonry surrounding the oven, which then radiates heat during baking. “Using clean electricity and scrap wood is at the heart of what is sustainable about the project,” Leader says.
Using regional grains and slow fermentation, Bread Alone’s loaves are a tasty marriage of local bounty and four decades of experience. Coming full circle, at the carbon-neutral Boiceville location, the menu includes varieties that harken back to the original 1983 offerings.
[image-4]
The wood-fired farm bread is a 100-percent sourdough made with a cracked wheat and rye porridge, substantial and grainy yet light and fluffy. The buckwheat loaf, a sourdough pullman made with organic wheat and buckwheat flours, offers perfect slices for a tasty sandwich. Among the dozen bread options, you can also find fan favorites like the whole wheat and rye walnut loaf, sourdough currant buns, plus pastries baked fresh daily. If you feel like drooling on your keyboard, peruse the full bread and pastry menu.
In addition to baked goods, the cafe serves coffee from Millerton-based roastery Irving Farm and a full breakfast and lunch menu. “A commercial kitchen would typically run propane or natural gas to the stoves,” Leader says. “We electrified everything. We set up our service kitchen with induction appliances so that they can be powered with renewable energy.”
Before beginning construction on the Boiceville location, Bread Alone built a cafe kiosk out of shipping containers to continue serving customers during the duration of the project. Leader says that come spring the kiosk will open on weekends for beer and pizza.
As far as the outcome of the project, Leader says his team couldn’t be happier. “We are thrilled, over the moon,” he says. “The space is first and foremost operating really well as a bakery. And the cafe space we believe is a really inviting, enjoyable place to spend time. And more broadly, our effort to electrify and provide renewable resources for all our operations is a model we feel is important writ large. We’re proud of what we did and we hope it serves as inspiration for others.”
[image-5]
The Boiceville location is open Monday through Thursday 7am to 3pm, and Friday through Sunday 7am-5pm.
[location-1]
