In 1960, Charlie Negaro was a teenager making doughnuts in his father's grocery store in Waterbury, Conn. A few years later, while on a trip to Paris, he was amazed to realize just how delicious various foods could be. Thus inspired, Charlie's idea of bringing baguettes to New Haven was born.
Soon, Negaro established Atticus Bookstore Café in the Yale Center for British Art building in downtown New Haven. However, he was unable to find suitable bread to serve with Atticus' popular, hearty soups and salads. Nothing compared to the baguette he tasted in Paris. So, he started baking them himself!
After another trip to Europe in 1994, Charlie fell in love with the taste and artistry of traditionally crafted fine breads. He resolved that Americans shouldn't have to put up with bland and tasteless breads. Surrounding himself with bakers and bread enthusiasts, Negaro used age-old techniques and European-made ovens to create his own American made, exquisite quality, authentic breads. Everyday artisan bread became a reality and quickly caught on throughout the region.
Chabaso breads are sold throughout New England, New Jersey, New York and down the eastern seaboard. Negaro remains passionate about perfectly hearth-baked, authentic, artisan bread. Only the best natural ingredients are used, including the finest flours with no preservatives and little or no fat. Trans fat is never used.
What's in the name?
Chabaso is a family-owned artisan bakery created by combining the first part of the names of Negaro's three children: Charlie, Abigail, and Sophia: Ch-Aba-So.