and so we grew
[ and continue to ]
In 2001, we took over more space next door to our original home and increased our production. We naturally progressed from just bread to soups, sandwiches, muffins, cookies & more.
Customers began spending their mornings with us, nursing coffees and scones. Others would stop in for lunch, lingering for an afternoon cupcake. ​
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We celebrated the 25th Anniversary of The Kneaded Bread last year and continue to abide by our standard of selling only the products we think are great.
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In Port Chester's growing food scene, The Kneaded Bread anchors the neighborhood.
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let's start
[ from scratch ]
Jeff & I met at Syracuse University back in the late 80's and reconnected in Manhattan in 1995 when Jeff graduated from the Culinary Institute of America in Hyde Park, NY.​​ I come from a family of entrepreneurs (not bakery owners!)
and Jeff had a dream of working for himself, so we felt we made a great team. We decided to quit our jobs and travel Europe on a "culinary tour" - of our own design. To earn money for our adventure we worked at a restaurant that baked their own bread. Jeff cooked and I waited tables. This is where our inspiration came from.
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Jeff said, "This is what we are doing when we get back." I was game.
We used our earnings to eat our way through Europe for a few months, returning home with a renewed palette and purpose.
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Yearning for and re-living our eats abroad, we now understood the missing piece to Jeff's hometown, Westchester, NY. There was an exciting demand for high quality, hand-crafted bread. We returned from Europe in June of 1997 and started our search to secure a space. I know this makes it sound easy, but in actuality, it took plenty of blood, sweat and tears.
Rest assured, we found 181 North Main, and the doors to The Kneaded Bread officially opened on June 6th, 1998 with just Jeff, me and one baker.
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Jeff & I got married that October, barely taking days off. When it was just us, we'd close up and throw a sign on the door that said " We made some dough, we kneaded to rest, so now we will bake in the sun!". Now, we're open for you seven days a week.
we believe
[ our core commitments]
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We deliver fresh, all-natural artisanal baked goods, soups and sandwiches that are delicious and made with utmost integrity.
Our greatest commitment is to our old world technique and traditional baking style. This means no assembly line, minimal equipment, and made by hand by a familiar face directly into your hands.
We live in a convenient world. The temptation is to one-stop shop.
It takes extra effort to visit your local bakery, your local butcher, and your local farmers market. We know you choose to be here, and our superior customer service reflects how much we appreciate you for making that choice time and time again.