Bread Alone announces $4.38 million facility expansion

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Bread Alone announces $4.38 million facility expansion

14 May 2026

Maddie Lambert

Maddie Lambert is a copywriter and editor from Joplin, MO. She graduated from Missouri Southern State University with a Bachelor of Arts in English – literary studies. When she’s not poring over the magazine or lost in the pages of a new novel, you can find Maddie exploring her local bookstores, spending time with her husband, or sharing her latest literary discoveries with fellow book enthusiasts.

NEW YORK — Bread Alone Bakery, a family-owned bakery known for its artisan bread, broke ground on an approximately 15,000-square-foot expansion of its production facility in Lake Katrine, NY.

Supported by an $800,000 Regional Council Capital Fund award, the $4.38 million project will create 52 new full-time jobs and retain 195 existing positions. The news, shared by Empire State Development (ESD), announced that construction is expected to be completed by December.

“Bread Alone’s expansion reflects the strength of New York’s food manufacturing industry and the impact of strategic investments that help local businesses modernize and compete,” said Hope Knight, CEO and commissioner of ESD. “By supporting this project, we are advancing job creation, reinforcing regional supply chains, and ensuring that New York remains a leader in high-quality food production.”

“By supporting this project, we are advancing job creation, reinforcing regional supply chains, and ensuring that New York remains a leader in high-quality food production.” — Hope Knight | CEO and commissioner | Empire State Development

The expansion will add new production, packaging and distribution space to the facility, which currently produces more than 200,000 loaves per week, supplying major retailers such as Whole Foods Market and FreshDirect across the Northeast. The additional space will position Bread Alone to meet the growing demand for its organic, long-fermentation sourdough breads.

“Bread Alone has been committed to organic sourdough since 1983,” said Nels Leader, CEO of Bread Alone. “More than 40 years later, we feel that we are just getting started. This project will set up our team to bake our best sourdough ever.”

Founded in 1983, Bread Alone has expanded from a small operation to a nationally recognized organic sourdough producer. The bakery’s commercial operation supplies products to its four Hudson Valley cafes, in addition to direct-to-consumer sales at farmers markets in the area.

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