Nels Leader wants to make sure everyone has access to delicious bread. “Bread is a simple, honest food that combines flour, water and salt,” says Reeder. “And the careful preparation of this food… [is] Nourishes the world. ”
The leader is the CEO of Bread Alone, a bakery that produces 150,000 loaves a week. This bakery was founded by his father in 1983. “The old pursuit may have been trying to make the perfect bread,” Reeder says. “The goal now is to feed as many people as possible.”
Although most of the brand’s production is done at a new factory in Kingston, New York, the original factory in Boiseville, New York (equipped with two wood-burning brick ovens) is still used to make bread. I am. Leaders feel that these ovens are not only the history of Bread Alone, but also the history of the culture. “There are very few working wood-fired ovens of this style still in use, even in Paris,” says Rieder. “When my father persuaded me to go to the United States to build an oven, Andre Lefort, a multigenerational French oven mason, said, ‘If you’re going to go all the way to the United States, maybe you should build two. unknown.”””
Leaders feel the bakery plays an important role in the local community, transforming the former factory into a carbon-neutral factory. “We installed 600 kilowatts of solar power on the premises to power not just some things, but everything in the building and cover the needs of the building,” the leader said. says.
Bread Alone provides bread and pastries to multiple cafes in the Hudson Valley. “You no longer have to make the perfect bread,” says Reeder. “It’s important to bring this experience to as many people as possible.”
Watch the full video to see Reeder and his team produce 150,000 loaves of bread each week.
