After 16 years baking bread and pastries behind the picture windows at Chelsea Market in New York, Amy’s Bread has moved its baking operations to Long Island City, Queens.
In a press release posted on its website earlier this month, the 20-year-old retail and wholesale bakery/café cited increased production demands and a growing product line as reasons for the move. Amy’s Bread will still have a presence at the market, with a renovated, 2,000 sq.-ft. retail storefront and small baking demo production area.
The bakery also announced changes to its Hell’s Kitchen location. The space that formerly housed the confectionery kitchen production area will be converted to an “express” retail store, where customers can grab baked items and go. This will alleviate the long lines that form at this location, according to the statement.