Why a New York Bread Factory Wants to Ensure Everyone a Loaf of Bread | Eater
"Founded in 1983 by the CEO's father, this bakery now produces about 150,000 loaves a week, with most production in a newer factory in Kingston, NY while the original Boiceville site—home to two rare wood-fired brick ovens built by multi-generation French oven mason Andre LeFort—remains in use and is treated as cultural as well as company history. Under CEO Nels Leader the mission has shifted from chasing the 'perfect loaf' to feeding many people and bringing simple, nourishing bread (flour, water, salt) to a wider community; the business supplies loaves and pastries to numerous Hudson Valley cafés. The original facility has been converted toward carbon-neutral operation by electrifying all systems and installing 600 kilowatts of solar to meet the building's needs." - Avery Dalal
