Slow-rise artisan breads
Crafted at our family bakery in New Haven, Connecticut since 1995
A family tradition, still rising.
Before there was Chabaso, there was Atticus. What began as a New Haven bookstore in 1975 grew into a café, where Charles Negaro Sr. began baking artisan bread in-house. As the bread outgrew the small café kitchen, Chabaso Bakery was born in 1995. Today, that same love of good food, good bread and bringing people together continues with the next generation. Atticus New Haven
24+ hour fermentation process
Great bread takes time. At our New Haven bakery, we slow-ferment our dough and hearth-bake our breads to develop the flavor, texture and character that bread deserves.
Made by people who care.
There are a lot of hands behind every loaf of Chabaso. Our team brings care and craft to what we make every day, from the first mix of dough to the bread that makes its way to your table.