The story of Chabaso spans over 30 years of artful breads and dedicated bakers.
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.
Now our long-fermentation, high-hydration, no-shortcuts bread is sold throughout the East and increasingly in markets nationwide, including the Rocky Mountains. We bake and flash freeze our bread – locking in texture and moisture – then ship to stores where it is finished off so bread lovers can buy it (almost) straight from the oven. For some Tri-State customers (NY, NJ, CT) we bake, pack and deliver it fresh 363 days a year!