Daniel Leader | |
|---|---|
 | |
| Education | University of Wisconsin Culinary Institute of America |
| Occupation | Artisan Bread Baker & Author |
| Notable work | Bread Alone Local Breads Living Bread Simply Great Breads |
| Awards | James Beard Foundation Award in the "Baking and Desserts" book category (2020) |
Daniel Leader is an American artisan bread baker. He is the founder of Bread Alone Bakery, an influential bakery in organic and artisan bread making. [1] [2] [3] [4] [5] [6]
Leader studied philosophy at the University of Wisconsin. He then went on to the Culinary Institute of America in Hyde Park, New York. [7] Upon graduating from the CIA Leader worked in several high end restaurants in New York Ccity including Le Veau d'Or, The Palace, La Grenouille, Raoul's, The Water Club.
In 1983, he founded his bakery in Boiceville, New York. The bakery went on to expand to several other New York locations, Woodstock in 1993, Rhinebeck in 2000, and Kingston in 2015. Bread Alone breads can also be found at hundreds of markets in the Hudson Valley, New York City and the tristate area. [8]
He has been on the board of the New York State Agriculture Commissioner's Organic Food Advisory Committee. [1] Leader is also on the advisory board of the Bank of Green County and the Development board of SUNY New Paltz. He has taught at The French Culinary Institute, The Culinary Institute of America and The Institute of Culinary Education.
His books Bread Alone and Local Breads both won the prestigious IACP award for best baking book.
His book, Living Bread: Tradition and Innovation in Artisan Bread Making, was the 2020 James Beard Foundation Award winner in the "Baking and Desserts" book category. [9] [10]
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world.
The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.
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Instagram @danmakesbread