This 16-year-old bakery, in a bustling New York City market,
feeds a handful of restaurants and a steady line of local patrons.
Sarabeth Levine, an energetic septuagenarian, continues to gain
speed, just like the brand that has borne her name for 30 years.
BY NICOLE POTENZA DENIS
Slice of Life: Sarabeth's Bakery
C
helsea Market, one of Manhattan's trendiest food-centric destinations, has been home to Sarabeth Levine's
4,400-square-foot wholesale and retail bakery since 1998. Reminiscent of her original bakery cafe, it pumps
out a repertoire of baked goods—from muffins and bread to cheese straws and creme brulee—for all
Sarabeth's restaurants in New York City and a handful of wholesale clients such as online retailer Fresh Direct, whose
orders can consist of 20 cases of scones and 20 cases of biscuits. Amid the foodservice activity, Sarabeth's serves breakfast
and lunch items to a steady line of market-goers, fulfills mail-order catalog requests, and caters the occasional last-minute
lunch for some of the businesses located in the building.
PHOTOS:
EVA
MESZAROS
day in the life
86 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
DayInLife_Sarabeths.indd 86 3/12/14 8:36 AM