Our Story
A family bakery in New Haven since 1995.
Where it started
It started with a bookstore.
In 1975, Charles Negaro opened Atticus Bookstore on Yale’s campus. In 1981 he added a café and started baking bread for the menu. The breads were such a hit that he built a whole new business around them.
After a few long brainstorming sessions around the family kitchen table, Chabaso was born, named for Charles’s children: Charlie, Abigail and Sophia. In 2019, Charles stepped back from day-to-day operations and his son Charlie became CEO.
Along the way
1975
Atticus Bookstore opens on Yale’s campus.
1981
A café opens inside Atticus and the first breads come out of the oven.
1995
Chabaso Bakery is born.
2019
Charlie Negaro Jr. becomes CEO.
2022
Chabaso becomes a Certified B Corp.
How we bake
Good bread takes time.
Flour, water, salt and a tiny bit of yeast. We let our dough ferment naturally for at least 20 hours, then bake it most of the way and freeze it to lock in flavor. It finishes in the oven at your store, restaurant or home.
Our people
Made by people who care.
There are a lot of hands behind every loaf. Our team in New Haven mixes, shapes, bakes and packs every Chabaso bread.
Certified B Corp
Business as a force for good.
In 2022 Chabaso became a Certified B Corporation. B Corps meet high verified standards for social and environmental performance, transparency and accountability, and weigh the impact of their decisions on customers, workers, communities and the environment.
We use that framework as a compass. So far that has meant organizing a conference around regional Northeast grains, supporting food entrepreneurs across Connecticut and building inclusive hiring programs.
Where we are
Based in New Haven, CT.
We bake in New Haven, between Boston and New York City. Our bakery isn’t open to the public, but you can always find Chabaso bread at our sister business, Atticus.
