Dean & DeLuca producing its own bread
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New York-based specialty food chain Dean & DeLuca has started baking its own bread, according to an article in the New York Times.
Louis Volle has joined the company as baker. Volle worked at Bouchon Bakery and Per Se in New York, as well as Fauchon in Paris. Available breads include baguette, sourdough, pain de mie and chestnut, as well as some seasonally changing varieties. The breads are available in the chain’s SoHo and Madison Avenue retail stores and online.
The chain will continue to offer bread from Sullivan Street Bakery and Amy’s Bread in addition to the new proprietary items, which are produced in a facility on West 28th Street.
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