Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 88 of 131

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

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