Capital New York

As I was chatting with Jim Lahey, Co. chef and master of all things yeast, the other day, he mentioned that he has been on the hunt for a new bread concoction for his upcoming Sullivan Street Bakery outpost. He plans to open up another small bread shop, a few doors down from his Chelsea pizzeria on 9th Avenue some time in the fall, possibly by October.

"I want to make the $12 bread," Lahey told me. "And make it worth the money."

Gillian Reagan, public editor

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