Against The Grain

Against the Grain is a small independent bakery located in New York City, known for its dedication to artisanal baking and the use of high-quality ingredients. Led by Zachary Golper, the bakery takes a revolutionary approach to bread-making, challenging the commercialization of the industry and prioritizing the purest methods. With a focus on long fermentation times and a variety of flours, Against the Grain produces darkly crusted and deeply flavored loaves that are a testament to their commitment to creating bread with intense chew and creaminess.

Against the Grain is part of a growing movement of independent bakers across the country who are redefining the art of bread-making. By sourcing heirloom grains and milling their own flour, these bakers aim to create bread that is both cutting-edge and reminiscent of ancient traditions. With a fierce emphasis on natural leavening and radical freshness, Against the Grain and other similar bakeries are bringing back the true essence of artisanal baking, offering customers a taste of bread that is rich in flavor and texture.

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