BreadHive recently announced that they will be expanding their operation considerably with a retail bakery and sandwich shop at 402 Connecticut Street in the spring of 2016. The shop will feature sandwiches, soups and pastry alongside their existing line of bread, bagels, pretzels and granola.
Gone are the days (not yet, but once the Connecticut Street location opens) of window walk-up hours. With the new space, customers will be able to sit down and enjoy a full meal and a coffee in an inviting cafe setting. Plus, you’ll be able to buy baked goods and premade sandwiches to go. BreadHive will at long last be able to meet demand from the community that has fully embraced their offerings.
“We’re excited to open a place where people can walk inside and have a BreadHive experience,” said Valerie Rettberg-Smith, an owner of BreadHive who will be managing the cafe. “We have wanted to expand into prepared foods since the bakery first opened, and can’t wait to put our own spin on sandwiches and croissants.”
And we’ve wanted them to expand into prepared foods since before the bakery opened. Their Saturday brunch collaboration with Hydraulic Hearth confirmed their capabilities further. We have no doubt this bakery will produce delicious food.
BreadHive tells us that, like the bakery, the cafe will be worker-owned. Currently the BreadHive operation consists of wholesales to fifteen restaurants and three stores. Come spring, wholesale bread production will remain at the current location, 123 Baynes St, while the Connecticut St. shop will produce new products including cookies, scones and croissants. The worker cooperative bakery will finance the cafe much as they did their bakery opening, through a public offering of nonvoting preferred shares. They currently have forty community investors.
The bakery crashed onto the Buffalo food scene in 2014 wholesaling bread and bagels out of a small Baynes St. storefront with a sign on the door made of masking tape. (Read our coverage of it here!) Since then, they have opened a takeout window (which will close when the Connecticut St. cafe opens) and partnered with Larkinville restaurant Hydraulic Hearth to offer a weekly bagel brunch series, Bagels & Brooze, on Saturdays during the farmers market offseason.
We’ve love everything BreadHive has done thus far, and are excited to see what they come up with in this inevitable next step.
We hope they’ll have bagel sandwiches. This city needs more bagel sandwiches.
About BreadHive, by BreadHive:
BreadHive Worker Cooperative is a worker-owned bakery founded by three women and opened its doors in Buffalo, NY on April 1, 2014. It is currently owned by three of its workers: Valerie Rettberg-Smith, Emily Stewart and Allison Ewing. Its motto is “Good bread, good work” and its mission is to stimulate the cooperative economy in Buffalo by filling a niche for artisan bread and other baked goods in the city limits as a worker-owned, community funded business. In its current location, the bakery produces a line of signature long ferment wild leavened breads, distinctive hand-shaped bagels and soft sourdough pretzels, and granola made with local maple syrup. BreadHive has been proud to collaborate with local food and drink businesses including Public Espresso + Coffee, Barrel + Brine and First Light Creamery.
Read more about BreadHive on SOB:
For the Love of Bread(Hive) (February 2014)
Bread and Bagels for All (April 2014)
Small Window, Big Things @ BreadHive (August 2014)
Bagels and Brooze Bash Returns for Round Two (October 2015)
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