Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Today, more than 340 of New York City’s finest restaurants and specialty food markets—like Jean Georges, Gramercy Tavern, ABC Kitchen, Zabar’s and Dean & Deluca—are showcases for the bakery’s acclaimed bread.