Simple roasted tomato tartine recipe, creativity in tough times, and grainiac friends

The past few weeks have been tough for many people but the Chabaso team is working hard to maintain a safe production environment so there are no interruptions for our customers. Read on for a simple wholesome recipe to make at home and other Chabaso happenings, including the latest stroke of creativity from our sister business Atticus and our newest regional grains partner.


Roasted Cherry Tomato Tartine

Photo by Monique Sourinho


  • Cherry tomatoes
  • Marjoram
  • Mascarpone
  • Garlic
  • Olive oil
  • Salt & pepper


  1. Preheat oven to 400°F
  2. In a large bowl, toss tomatoes, and garlic with olive oil. Season with salt and pepper to taste.
  3. Spread out tomatoes and garlic on a sheet pan and bake until garlic is golden brown.
  4. Mix mascarpone, roasted garlic, and marjoram in a bowl; season to taste.
  5. Spread mascarpone mixture on toasted bread. Spoon roasted tomatoes on top and enjoy.

Getting Creative in Tough Times

A note from our CEO Charlie Negaro

It goes without saying how challenging the last weeks have been and how unsure the coming months are.

We paused the normal operations of Atticus, the sister business of Chabaso, on Tuesday March 17th to better assess the best way to continue operating safely. We’ve spent that time building out an online market and bakery of Atticus Market for our New Haven, CT community to order from.

You can now place orders for pickup for Tuesday through Saturday between 10am and 3pm. All orders must be placed the day before pickup. Pickup is located at Chabaso Bakery, 360 James Street, New Haven, CT.

We hope to add additional pickup sites and offer delivery at some point soon, and we’re working to add new food items each week and to expand our baked goods offerings.

You can view the Atticus Market menu here. Thanks for your support.



A New Grainiac Friend

We recently attended the Philadelphia Grain & Malt Symposium, where we had a great time hanging out with an active community of famers, millers and producers. One of the highlights was connecting with Eric from Small Valley Milling in Halifax, Pennsylvania, which mills grains from farms across Pennsylvania. After a few weeks of working with Small Valley’s flour we were able to incorporate it into a few new breads for a customer of ours in Pennsylvania.

Learn more about our Northeast farmer and miller partners.


Chabaso in the News

Chabaso c.e.o. wants to revolutionize grain agriculture

Scaling up and moving away from commodity flour at the commercial level has not been without its challenges. In this episode, Mr. Negaro shares his experience learning about and supporting regional agricultural from Atticus Café to Chabaso’s wholesale production.

What Grocers ‘Knead’ to Know About Specialty Breads 

American consumers are overall looking for bread that’s better for them, says Reed Immer, communications director of Chabaso bakery in New Haven, Conn. But, he admits, “That means different things to different people. It might mean whole grain or high fiber or sprouted grain or long fermentation.”

Yale Hospitality holds interactive bread-making workshop

Bread enthusiasts convened at Yale on York on Tuesday evening for a hands-on bread-making and grain-tasting workshop hosted by Yale Hospitality. The workshop featured the head baker at Atticus Josh Kanter, Junzi Kitchen Head Chef Lucas Sin ’15 and Director of the Office of LGBTQ Resources Maria Trumpler. Chabaso Bakery and Junzi Kitchen supported and collaborated with Yale Hospitality to present the event.

Learn About Our Recipes, Practices And People