Naturally fermented bread in Parisian brick ovens at Bread Alone Bakery in Woodstock since 1983. Morning buns sell out before noon on weekend days.
Daniel Leader trained with bakers in Paris before opening Bread Alone in 1983, baking naturally fermented bread in Boiceville a decade before organic bread became a recognized category. Two years later he brought in Andre Lefort, a fourth-generation Parisian oven maker, to build the brick ovens. Those ovens, still working today, define the wood-fired approach that's remained unchanged for over forty years.
The Woodstock location is one of several the family has added since opening.
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