Sullivan Street Bakery flooded after water main break

A burst water main has flooded Hell’s Kitchen’s beloved Sullivan Street Bakery, ahead of one of the busiest weeks of the year.

Flood water rises in the cafeteria area of ​​the Sullivan Street Bakery on W47th Street. Photo: Jim Lahey

The bakery’s owners, Jim Lahey and Maya Joseph, told W42ST that the rupture occurred on Friday night, causing water to flood the ground floor of their W47th Street location, which also serves as their hub. Of the brand. Lahey said that while the cause of the rupture was unknown, city agencies were on the scene to help them. The bakery will be closed for at least the next few days, Joseph said, while they work to repair the damage.

W42ST contacted 311 to inquire about the cause of the water main break and also the Department of Environmental Protection (DEP). A 311 representative could not confirm the status of the break, and a DEP representative told W42ST that: “There is no confirmation as to the cause of the water condition on West 47th Street. DEP crews are on scene excavating the road to determine the source of the water leak.”

Flood water rises in the cafeteria area of ​​the Sullivan Street Bakery on W47th Street. Photo: Jim Lahey

Lahey sent a video of him walking through the bakery rooms that were submerged by floodwater. Workers can be seen struggling to get the bread that had already been baked and ready to distribute above the water level. Lahey made sure none of the bread got splattered in the hopes of making deliveries to the hundreds of New York restaurants the bakery serves. The entirety of the popular local coffee shop was also flooded. The staff used bags of flour to try to stop the flooding.

Sullivan Street, which delivers bread to more than 300 New York restaurants, was founded by Lahey, who, after originally becoming a sculptor, studied baking (including with the neighborhood’s own Amy Scherber) before striking out on his own in 1994. Its popular Italian-influenced flavors and fresh breads quickly earned Sullivan Street a spot on the city’s increasingly competitive baking map and, in 2006, led to worldwide acclaim when The New York Times published his No Knead Bread Method as his recommendation. baking technique.

In 2015, Lahey was the first recipient of the Outstanding Baker James Beard Award and was named to the foundation’s “Who’s Who of Food and Beverage in America” ​​in 2016.

Lahey is the author of the acclaimed My Bread: The Revolutionary No Work, No Kneading Method Y My Pizza: The Easy, No-Knead Way to Make Great Pizza at Home: A Cookbook based on his famous recipe. Lahey and Joseph published The Sullivan Street Bakery Cookbook together in 2017.

This is a developing story. We will update you as more information becomes available.

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