Sullivan Street Bakery

Wholesale Bread & Pastry

• Disco RomanaFlour, water, sea salt, yeast, olive oil, rosemary round version of pizza bianca. Soft, chewy, and flecked with rosemary. Use as a base for pizza or split for sandwiches.
• Pizza BiancaFlour, water, sea salt, yeast, olive oil, rosemary. Classic roman-style flatbread is bubbly and porous with a delicate crust and silky crumb.
• Community LoafWhite sourdough, medium, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; dark and crusty on the outside, soft and open on the inside.
• FiloneWhite sourdough, mature fermentation, large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open irregular crumb structure and waxy-looking webbing. Nice dark crust with deep seductive, slightly tart caramel flavors and a buttery interior. Larger, darker cousin of the community
• Pane BruttoWhole Wheat Sourdough, Rustic Country Bread, Translates Roughly to “ugly Bread”. Naturally Fermented Round Loaf, 45% Whole Wheat, 55% White. A Gorgeuos Mix of Wheat with Coffee-Dark Chocolate Undertones.
• StiratoWhite sourdough, moderate fermentation, long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure. Sour, nutty aftertaste.
• Ciabatta (Piccola)White, ciabatta means “slipper” in italian. The oblong, slipper shaped loaf has a malty, toasty, Wheaten flavor. Increased hydration creates a well-aerated crumb structure coated with a thin, crispy, golden crust.
• Ciabatta (Media)White, ciabatta means “slipper” in italian. The oblong, slipper shaped loaf has a malty, toasty, Wheaten flavor. Increased hydration creates a well-aerated crumb structure coated with a thin, crispy, golden crust.
• Ciabatta (Grande)White, ciabatta means “slipper” in italian. The oblong, slipper shaped loaf has a malty, toasty, Wheaten flavor. Increased hydration creates a well-aerated crumb structure coated with a thin, crispy, golden crust.
• CiabattoneWhite, extra-large ciabatta. Still a beautiful golden crust, but more crumb on the inside. Perfect for toast slices.
• SaréWhole wheat sourdough, naturally fermented oval loaf, 45% whole wheat, 55% white. A gorgeuos mix of wheat with coffee-dark chocolate undertones.
• MultigraniSourdough with 40% whole wheat flour, with addition of 9 whole grains and seeds, a signature blend of grains and seeds combined with local whole wheat flour increases The nutrient level of this loaf to create a textured yet soft crumb and a nutty, earthy flavor
• Pane PuglieseWhite sourdough, the original! Dark crust with slightly tart caramel flavors. Crusty on the outside, chewy on the inside, with a pleasant touch of acidity.
• SesamoWhite sourdough, oval loaf with chestnut colored crust coated all around with raw, unshelled sesame seeds. As the bread bakes, the seeds toast, perfuming the entire loaf with sesame.
• CandelaWhite Sourdough, Chestnut Colored Crust; Slightly Sour, Caramel Aftertaste. Sesame Candela Is Coated with Raw, Unshelled Sesame Seeds.
• CruccoloWhite sourdough, chestnut colored crust; slightly sour, caramel aftertaste. Sesame candela is coated with raw, unshelled sesame seeds.
• Strecci (Naturale)Made with pizza bianca dough coated with olive oil, these soft 18” loaves can be split for sandwiches or cut for table bread.
• Strecci (Doppio)Made with pizza bianca dough coated with olive oil, these soft 18” loaves can be split for sandwiches or cut for table bread.
• Strecci (Oliva & Pomodoro)Made with pizza bianca dough coated with olive oil, these soft 18” loaves can be split for sandwiches or cut for table bread.
• BriocheNaturally fermented white dough enriched with eggs and butter and flavored with vanilla, honey and lemon zest italian style brioche. Feathery, airy structure, sweeter and lighter than most brioche. Excellent for sandwiches, burgers and french toast. Long shelf life.
• Biscotti PratesiTraditional tuscan cookie dating back to the medieval period. Flavored with anise and almonds