Graniacs Take On Chabaso
For Negaro, seeing how wheat was grown and harvested made him think about the thousands of pounds of flour Chabaso and Atticus used each week. It was a revelation that grew every time he connected with another farmer, from hipsters in the middle of a Portland barley field to fledgling experiments on former tobacco farms in Connecticut.
Snack Food & Wholesale Bakery | Chabaso Mother's Day bread bundle with four new flavors
New Haven, CT based artisan bakery Chabaso, specializing in ciabattas and other artisan brands that are available in grocery and specialty stores throughout the Eastern US, is celebrating Mother’s Day this year with a Mother’s Day Bread Bundle, available only through the company’s new e-commerce platform, beginning on Friday, April 12. Priced at $30.00 (plus shipping), the bundle includes four new flavors.
Arts Council of Greater New Haven | Our Food Finds Of 2018
But the star of this year’s kitchen table was modest and unassuming: sourdough bread that whole grain ninja Josh Kanter brought with him as he rolled into town almost exactly a year ago as the new head baker for Atticus. In the months since he has taken over a small corner of Chabaso’s Fair Haven headquarters, Kanter and Atticus owner Charles Negaro Jr. have changed Atticus’ approach to bread itself, slipping whole grain and fermentation into every loaf and square pie the bakery turns out. “There’s a really great feeling that you get when you give somebody something that you made,” he said in an interview about his bread, his life, and his work earlier this year. “That probably could come from a multitude of things. Building a cabinet, or making a belt for somebody—anything handmade that you convert from a raw ingredient.”
Yale Tsai Center Blog | From Sourdough to Kimchi, Students Explore the World of Fermentation
[This article features our sister business Atticus Bookstore Cafe!] “Your mother is in the fridge, and you must feed her.” This instruction may have startled anyone passing through the Marsh Hall classroom on a Friday afternoon this October, but to those gathered around the table with Charlie Negaro Jr. of New Haven’s Atticus Bookstore Café, it was a mandate to begin their journey with sourdough bread making. The “mother” Negaro referred to was the culture of bacteria and yeast, known as “starter,” that all sourdough loaves are born from.
The Arts Paper | Chabaso Breaks Bread, And Talks About It
That’s the idea behind “Bread Breakers,” a new monthly discussion series hosted by Chabaso Bakery that seeks to get New Haveners from different areas of the city—and different racial, socioeconomic, social, and political backgrounds—to sit down, have a conversation, and literally break bread together. Amid loaves of free Chabaso bread and rolls, discussants can opt to have their conversations recorded and archived for the American Folklife Center of the Library of Congress, a project run by StoryCorps.
WBUR | Racing Across America To Change Perceptions Of Older Women
[Chabaso CEO] Trish Karter signed up for the 2017 edition of RAAM, which would begin in June. She put together a four-person team of riders and a support group of a dozen or so others. Karter, by that time 60, decided that the riders and some of the support team should all be about the same age she was. Before she set out, she was humble about that goal of being the first team of women over 60 to finish the RAAM.
Fox 61 | See how bread gets made with a look inside this unique New Haven bakery
Years later, a small kitchen with four people turned into a 5,000 square foot bakery with 25 people and grew into what it is today: the leading brand of artisan bread in the Northeast. Its CEO says you can find Chabaso in pretty much every grocery store in the Northeast. The company has a variety of products, but also sticks to its roots with a delicious ciabatta. It’s now looking for ways to add more health benefits without sacrificing the taste.