Bread Alone Bakery breaks ground on US$4.38M production facility expansion in New York
The expansion aims to modernize production, add packaging and distribution space, and enable new equipment installations to meet rising demand for its organic, long fermentation sourdough breads.
USA – Bread Alone Bakery, a pioneering organic sourdough company based in the Hudson Valley, has broken ground on a major expansion of its production facility in Lake Katrine, Ulster County, New York.
The US$4.38 million project involves a 15,000-square-foot addition to the existing facility, adding production, packaging, and distribution space to accommodate new equipment, improve operational efficiency, and meet growing demand for its organic, long-fermentation sourdough bread.
The expansion is scheduled for completion by the end of 2026 and is expected to increase production capacity by more than 50%, positioning Bread Alone to scale up distribution across the Northeast and beyond.
The move underscores the company’s growing national footprint while maintaining its deep roots in the Hudson Valley region.
The project will create 52 full-time jobs in addition to the 195 positions already in place at the facility. Bread Alone currently bakes more than 200,000 loaves per week at its Lake Katrine site, with products distributed to major retailers, including Whole Foods Market and FreshDirect, across the Northeast.
The expansion is supported by a US$800,000 Regional Council Capital Fund award from Empire State Development, which cited the project as a boost to the Mid-Hudson Region’s food and beverage manufacturing sector. State officials expressed strong support for the investment.
Empire State Development President, CEO and Commissioner Hope Knight noted that the expansion reflects the strength of New York’s food manufacturing industry, advancing job creation, reinforcing regional supply chains, and ensuring the state remains a leader in high-quality food production.
CEO Nels Leader stated that more than 40 years after the company was founded, the team believes it is just getting started, and that the project will set up its team to bake its best sourdough ever.
Beyond production, the expansion continues Bread Alone’s emphasis on sustainability.
In 2026, the company also transitioned to partial employee ownership through an Employee Stock Ownership Plan, adding another layer to its values-driven business model.
The existing Lake Katrine facility already incorporates a 196-kilowatt rooftop solar array, while the company’s Boiceville café and bakery runs on a fully electrified system powered by a 400-kilowatt array.
Founded in 1983 in the Catskills, Bread Alone has grown from a small family-run bakery into a nationally recognized organic sourdough producer, operating cafés and farmers’ market locations across the Hudson Valley and New York City.
Sign up to HERE receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.
