Blog & News
Team Talks: Charles Negaro

A brief chat with Chabaso founder Charles Negaro What’s your favorite bread from Chabaso? How do you prepare it? The Classic Recipe Ciabatta Roll is perfect for a sandwich with almost anything. I like to toast it and make sandwiches with the salad we have here for lunch for the team.   What’s something important […]

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A great crazy week

When the alarm went off at 3am I thought I was on another planet. It’s been a big week on many levels and yesterday was a typically packed one. What was I thinking when I volunteered to be at the plant at 3:45am? Among the other zillion things going on in the last few days […]

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Introducing the Ovals

Sometimes big things come in small packages. We’re super excited to announce the release of a new line of breads from Chabaso, the Ovals!

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News

New Haven Register | New Haven bakery cooks up new brand campaign, e-commerce platform
Friday was an eventful day for artisan bread maker Chabaso Bakery. The New Haven-based bakery, which has been in business for more than 30 years, launched a rebranding campaign and debuted its first-ever e-commerce platform on the same day.
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.”
Total Food Service | Chabaso Entering New Chapter Of Its Storied 30+ Year History
Chabaso, a family-owned bakery specializing in ciabattas and other artisan breads, is launching a new chapter of growth and innovation identified with a rebranding effort, including a new graphics package and website that includes the company’s first ever ecommerce platform.
Snack Food & Wholesale Bakery | Chabaso Ovals Bread And Double Pumpkin Ciabatta Rolls
Chabaso recently released four flavors of its Oval bread, as well as Double Pumpkin Ciabatta Rolls. The Ovals retail for $2.99, and the Double Pumpkin Ciabatta Rolls retail for $3.99.
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.

Highlighted Videos

WTNH 8 | New Haven baker creates quality baked goods for cafe
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