This pioneering bakery taking shape at 184 N 8th Street brings together hospitality, operations, real estate, and bread baking expertise in one ambitious Williamsburg, Brooklyn, project. At the center of its culinary approach is Chad Robertson, who is shaping the culinary vision as executive chef.
A James Beard Award winner, Chad has spent more than three decades at the forefront of artisanal bread production, helping bring naturally leavened bread and regional grain sourcing into the mainstream. through his work at Tartine in San Francisco.
His approach is grounded in traditional fermentation, whole grains, and a deep respect for the relationship between farming, milling, and baking. Early in his career, Chad trained under master baker Richard Bourdon, an experience that shaped his understanding of bread as an agricultural product as much as a culinary one. This project extends that philosophy into a new context, translating it into a large-scale, publicly visible bakery in the heart of New York City.
Head of Operations, Dean Elnatan brings more than fifteen years of experience across hospitality, food production, and supply chain logistics. After building and scaling a national frozen pizza brand produced in Naples, he developed a strong foundation in sourcing, operations, and customer experience.
President and Co-Founder of the Company, Jake Israel, a real estate developer and attorney, brings extensive experience in the formation and growth of new businesses. In developing the bakery concept, Jake’s pursuit of the highest quality flour led him to Cairnspring Mills, and ultimately to Chad, forming the basis of the collaboration now taking shape in Williamsburg.
The scale of the 7,500-square-foot space allowed the team to move beyond the constraints of a traditional bakery and design a fully integrated environment where milling, baking, hospitality, and gathering could coexist.
Together, the team is building a bakery that reflects a serious commitment to craft, transparency, and regional sourcing. With Chad Robertson bringing his expertise to the project as executive chef, flour milled fresh on site, intentionally sourced grains, and a production process open to the public, the project will create a rare level of connection between the field and the city.In a landscape where food is often disconnected from its origins, this project offers a different model, one grounded in craft, clarity, and long-term relationships across the supply chain.
Ecological, Social, and Economic Stewardship Practices
As 184 N 8th Street comes to life, it will prioritize practices that contribute to the local community while helping build a more regionalized supply chain centered on regenerative values.
Ecological Stewardship:
- 184 N 8th Street is committed to sourcing ingredients from farms using regenerative agriculture practices, helping build a stronger regional network of growers and a more resilient grain supply in the Northeast.
- Grains and flour will be sourced from East Coast producers whenever possible, including grain that can be milled fresh in house.
- When regional availability is limited, flour will be sourced from Cairnspring Mills, a stone-milling company that works exclusively with sustainable growers.
- The bakery plans to implement waste-reduction practices designed to lower its environmental footprint, including composting and reducing packaging waste where possible.
- Byproducts will be repurposed into value-added goods, such as miso made from surplus bread, to reduce waste and make fuller use of ingredients.
- Over time, 184 N 8th Street intends to work toward plastic-neutral operations.
Social Stewardship:
- 184 N 8th Street is designed to be a welcoming neighborhood space, with programming and gathering areas intended to reflect local needs and invite people into a closer relationship with food, baking, and one another.
- The team is exploring partnerships with local food rescue organizations to donate surplus bread, building on prior experience working with groups such as Meals on Wheels to direct excess product to people in need.
- The business aims to provide competitive, above-minimum-wage jobs, implement a tip-sharing model for hourly staff, and maintain transparent wage bands with clear paths for advancement.
Economic Stewardship:
- 184 N 8th Street upholds rigorous sourcing standards, with a high percentage of ingredients expected to be purchased directly from local farmers and producers whenever possible.
- This sourcing approach supports traceability, product quality, and stronger relationships across the supply chain.
- Together, the partners are working to build a transparent, community-rooted food business that connects customers more directly to regionally sourced ingredients and the people who grow and produce them.
