Thirty Years
2025 marked two major milestones in our community: Chabaso proudly turned 30, and our sister business Atticus Market celebrated 50 years of serving New Haven. Together, these anniversaries honored decades of craft, care, and commitment to bringing people together through good food and thoughtful sourcing.
CT FOOD LAUNCHPAD
Save the date! Our sister Non-Profit is hosting the next Big Connecticut Food Event Saturday 4/18/26 at the Yale School of Management in New Haven.
Similar to previous years, this iteration of The Big Connecticut Food Event will offer a variety of content formats to facilitate connections, partnerships and overall good vibes across the state’s food entrepreneurship ecosystem, including for food & bev brands, grocery & foodservice procurement decisionmakers, solutions providers, policymakers, funders and universities.
Applications for brands, panelists, expert coaches and sponsors will open this month. Stay tuned.
💰 Pitch competition
🥫 Sampling and tabling from 40+ emerging Connecticut brands and solutions providers
🤝 One-on-one coaching sessions between brands and industry experts
🎤 Panel discussions with industry leaders
🥂 Reception and networking
HOLIDAY SEASON RECAP
From fueling local runners at the Turkey Trot with fresh-baked bread, to surprising teachers with a well-deserved giveaway, each moment reminded us what this thanksgiving season was all about, showing up, sharing generously, and baking for a better world!
This holiday season, our delicious boards helped set the table for celebrations near and far. We were equally grateful to spread a little cheer beyond the table by surprising local firefighters with a holiday giveaway as a thank-you for their constant dedication and service.
CHARLIE SAYS
The team at Chowhound featured our CEO, Charles Negaro Jr., in their latest article on how to know when your bread dough is done proofing and ready to bake.
Charlie shared insights from the Chabaso bakehouse on the art (and science) of proofing:
“During bulk fermentation, we’re mostly watching for dough relaxation, moderate expansion, and visible signs of fermentation such as bubbles or a smoother texture. This is when most gas production and flavor development happen.”
Click the to read the full article !
2025 SOCIAL IMPACTOR OF THE YEAR
We’re incredibly proud of our team and grateful to Commercial Baking for spotlighting the community-driven work at the heart of Chabaso Bakery.
This recognition of Social Impactor of the Year is a testament to our employees, our partners, and our neighbors across CT and beyond who inspire our mission every day.
Click the image above to read the full article !