Amy's Bread | www.amysbread.com | Locations

The Chelsea Market, in the former Nabisco Oreo factory opened in 1997. Chelsea Market is one city block long and is filled with a fascinating mix of food producers, a wine merchant, florist and kitchen wares shop. The walkway through the market is lined with glass windows so you can watch the activities of each business. If you would like to check out the Chelsea Market on line go to: www.Chelseamarket.com

Every day before dawn we begin making our bread from scratch. We bake more than one-hundred different items in various shapes and sizes daily. We use organic whole grains and unbleached flour to make the dough. Most of our breads are low-fat or fat-free.

As you look through the windows of our bakery in the Chelsea Market you will see people mixing, weighing, dividing, shaping and baking bread.

You will notice that almost all of the work is done by hand. Why? We believe that making bread by hand is gentler on the dough and makes a better product.

The bread has a lighter crumb with more open holes, and a fuller flavor. The more a bread dough is mixed, worked, and pushed through machines that divide and shape the loaves, the more it becomes stressed. The natural flavors and pigments in the flour get bleached out.

Most of our breads are made with sponge starter or sourdough starter. We use gentler techniques and a longer, slower fermentation process to develop full flavor, a moister crumb, and a longer shelf life in our breads. The results are crusty, chewy, delicious loaves.

Address Store Hours Map Directions		The Chelsea Market, in the former Nabisco Oreo factory opened in 1997. Chelsea Market is one city block long and is filled with a fascinating mix of food producers, a wine merchant, florist and kitchen wares shop. The walkway through the market is lined with glass windows so you can watch the activities of each business. If you would like to check out the Chelsea Market on line go to: www.Chelseamarket.com Every day before dawn we begin making our bread from scratch. We bake more than one-hundred different items in various shapes and sizes daily. We use organic whole grains and unbleached flour to make the dough. Most of our breads are low-fat or fat-free. As you look through the windows of our bakery in the Chelsea Market you will see people mixing, weighing, dividing, shaping and baking bread. You will notice that almost all of the work is done by hand. Why? We believe that making bread by hand is gentler on the dough and makes a better product. The bread has a lighter crumb with more open holes, and a fuller flavor. The more a bread dough is mixed, worked, and pushed through machines that divide and shape the loaves, the more it becomes stressed. The natural flavors and pigments in the flour get bleached out. Most of our breads are made with sponge starter or sourdough starter. We use gentler techniques and a longer, slower fermentation process to develop full flavor, a moister crumb, and a longer shelf life in our breads. The results are crusty, chewy, delicious loaves.
		Besides the bread, we offer a full selection of morning pastries, coffee and espresso drinks, wonderful sandwiches, and freshly baked cookies, bars, and cakes for dessert. We have 12 tables where you can sit and relax, or we can pack your order to go.