One of the big food trends in recent years has been a return to old school baking techniques. Naturally leavened breads in particular have especially been on the up and up, and we’re soon to see more of it when Jack Ong and Felix Yau (pictured above) open their artisanal bakery – Fife Breads – at 64 East 3rd Avenue at some point this summer.

The 2500 sqft space was a manufacturing site for many years (formerly Rupert’s, a local tag-making business); I toured it last week and it looked like they were only just getting started. It’s definitely going to be a multi-phase operation with production growing as more of the space is finished. The goal is eventually get up to 500 loaves of bread a day with the retail face of the business including a toast bar and possibly coffee.

It’s obviously very early days, but Fife should definitely be on your radar. More soon.

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