For the Love of Bread(Hive)

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BreadHive

BreadHive is a worker cooperative wholesale bakery coming soon to Buffalo’s West Side. Founded by three bakers/business women, this coop bakery has piqued our interest with the promise of their starting product line to include quality bread, rolls, bagels and wait for it… homemade granola!

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Get Some

Co-founders Emily, Tori and Allison, along with helpers have been working to transform their production space on Baynes Street in Buffalo, which they hope to officially open in April/May of 2014. They plan to sell bread and company through wholesale options to local restaurants, stores and markets. The public will be able to find BreadHive products at some farmers’ markets and through a subscription called The Crust Belt. This cleverly named program allows you to pick up your desired products at their West Side location weekly. More on this later.

 

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Tori, Allison & Emily

At Step Out Buffalo, we like to get to know the people behind the passion. Small business takes guts. So, how did this endeavor come about?

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The three women met through a mutual love of bread, while baking with a community bread project where they became proficient at baking for large scale production. They realized they needed the right setup and less distraction from their day jobs, so they decided to start building a business and made BreadHive their number one. “We found that our skill sets have been very complementary, although there is some overlap.” said the co-founders.  “Allison heads up the recipe development and baking side of BreadHive, along with managing the build-out.  Tori is in charge of the cooperative side of the business, and handles customer service and all of the office management (no small task!) Emily handles investment strategy, budget, accounting, and facilitates relationships with other local businesses. When we begin baking, we will all be in the kitchen hard at work.”

 

The Good Stuff

As mentioned before, the coop will produce bread, rolls, bagels and granola, using local, organic ingredients, traditional techniques and innovative flavor combinations.

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Their bread will be sourdough-based. “It won’t necessarily taste sour, but it will have all the health and flavor benefits associated with wild yeast baking,” the trio explained. “We will be producing classic artisan hearth loaves in various flavors, baguettes, bagels, rolls, and granola.  We’re inspired by various artisan bread traditions: the baguettes of France, NYC-style boiled bagels, San Francisco sourdough, and the complex sour ryes of Eastern Europe.” If that doesn’t get you going, I don’t know what will.

Not keen on waiting until the products start appearing on shelves at local stores or in bread baskets in restaurants? Have a look at The Crust Belt, here. A month of bread goes for $20, while a weekly bakers half dozen of bagels is $24/month and one quart of granola weekly is $22/month.

 

Follow BreadHive’s progress: WEBSITE | FACEBOOK | TWITTER | INSTAGRAM

 

 

Watch BreadHive’s Coming Soon video:

*Photos & Coming Soon video courtesy of BreadHive

 

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