LONG ISLAND CITY — After 20 years in Manhattan, Amy’s Bread, a bakery famous for its artisanal bread, has moved its baking facility to Long Island City‘s “flour district.”
The bakery transferred its 120 employees recently from Chelsea Market to a new 33,000 square feet space in the neighborhood, which has cheaper rents and offers larger spaces.
During a real estate breakfast in May this year, Amy Scherber, head of Amy’s Bread, said she wanted to expand her operations and Long Island City seemed to be the best option.
She also said the neighborhood can now be called “the flour district,” because many other bakeries are located there as well, including Le Pain Quotidien, Eleni’s, Pain D’Avignon, BR Guest and Tom Cat Bakery.
According to the New York Times, the move will allow Scherber to add more seating at her storefront in Hell’s Kitchen, while the Chelsea Market store will be turned into a demonstration kitchen.
Amy’s Bread’s new baking facility is located at 34th Street and 48th Avenue.
