Of course it's about the taste and good eating! But it's also about the people and principles behind the bread. Since 1981 we've been a family business dedicated to high standards and artisan techniques. Simple ingredients - given loving attention and long, natural fermentation - become artisan bread with complex flavor and the best texture and crust.
Simple principles of building a quality work environment and having a positive environmental and social impact guide our choices. Chabaso Bakery has been baking the best artisan breads in the United States for over twenty years. Our customers include the largest grocers in the Northeast and the country.
Simple principles of building a quality work environment and having a positive environmental and social impact guide our choices. Chabaso Bakery has been baking the best artisan breads in the United States for over twenty years. Our customers include the largest grocers in the Northeast and the country.
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About
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Our founder Charles Negaro is actively involved at Chabaso and as passionate as ever about great bread and big ideas. Now he is turning his focus primarily on healthy bread, especially for school kids.
Years ago, after selling his bookstore chain and starting Atticus Bookstore Cafe, he planted the seeds for Chabaso by gathering together some talented graduate students in the School of Art here at Yale, to try to make bread as wonderful as he'd discovered in Europe.One of those artists still works at Chabaso! Willie Bell - a talented baker and still practicing artist.
Years ago, after selling his bookstore chain and starting Atticus Bookstore Cafe, he planted the seeds for Chabaso by gathering together some talented graduate students in the School of Art here at Yale, to try to make bread as wonderful as he'd discovered in Europe.One of those artists still works at Chabaso! Willie Bell - a talented baker and still practicing artist.
Bread Care
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For the best eating experience we strongly recommend that you warm your bread in the oven or toaster. This refreshes the crispy nature of the crust and adds a nutty warmth to the crumb (the interior). Simply place the unwrapped bread in a 400° F oven for 3-4 minutes for small loaves or 8-10 minutes for larger loaves (such as ciabattas).
What’s In Our Bread
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Flour, water, salt, and yeast is where it starts. We use a tiny amount of yeast, preferring to give our breads the time to ferment naturally - at least 20 hours! That creates the best texture and flavor. We think whole foods are better for people and the planet. Our sourcing is rigorous.
While Federal Labelling Laws no longer allow manufacturers to claim "all-natural" on their packaging because these claims can be misleading and industry standards have not been agreed upon, all-natural and certified Non-GMO are still our guardrails.We are constantly experimenting with new ways to make great bread, pushing for more local sourcing, more interesting, more flavorful, more nutrient dense and more sustainable ingredients every day.
While Federal Labelling Laws no longer allow manufacturers to claim "all-natural" on their packaging because these claims can be misleading and industry standards have not been agreed upon, all-natural and certified Non-GMO are still our guardrails.We are constantly experimenting with new ways to make great bread, pushing for more local sourcing, more interesting, more flavorful, more nutrient dense and more sustainable ingredients every day.
Careers
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Chabaso Bakery is a leading artisan bakery in New England. We are a family-owned company that is as proud and dedicated to our associates as we are to our customers and consumers. Our portfolio of artisan breads is distributed throughout the eastern United States in supermarkets, club stores and food-service establishments and is growing into new geographies.
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