Our bakery is home to an ever-evolving bread and pastry program led by Head Baker Grayson Claes. Bread begins coming out of the oven at five in the morning, filling H. Valley with naturally leavened sourdough loaves, focaccia, baguettes, sourdough brioche, and an evolving collection of breads shaped by the seasons.
At the center of the program is our commitment to regional grain. We work with New York State flours from Brooklyn Granary and Farmer Ground Flour, incorporating local, heritage, and ancient grains such as rye and spelt. These grains bring their own flavor, texture, character, and connection to the land. Our breads are given the time they need to ferment naturally, allowing each flour and grain to fully express itself.
Our viennoiserie is rooted in classic French technique but made for New York City. Croissants and laminated pastries incorporate heritage grains and a touch of sourdough levain for complexity and flavor, while traditional yeast remains the primary leavener. The result is pastry that feels familiar yet distinctive—precise and deeply considered without losing the joy and comfort that make a great pastry worth waking up for.
We are also committed to being as waste-conscious as possible. Bread that cannot be sold at its peak is given another purpose throughout our kitchen—transformed into garlic bread, breadcrumbs, croutons, desserts, ice creams, and other new creations. From the grain we purchase to the final loaf, we believe every ingredient represents the work of many hands and deserves to be treated with care.