New York's Sullivan Street Bakery in Little Haiti, Miami

The strategic location of the new restaurant supports his plan to the point of wholesale business. His bread recipe, which requires more time than effort, is one of the most popular recipes the New York Times has ever published. The new bakery will be opened at the Lemon City Square building over an area of 4,000 square feet. In Little Haiti the owner Jim Lahey is partnering with Steven Perricone of Perricone's Marketplace & Café (Miami's best Italian restaurant) in Brickell. The location of the lease is on the eastern border of Little Haiti, where the upcoming commercial activities are heating up gentrification. Perricone's Upper Eastside Partners bought two plots, an 18,530-square-foot site, in May for $2.76 million. Lahey has plans to add one branch of "Co pizzeria" here. "Co" is his first pizza restaurant opened in Chelsea in 2009 where Lahey put his own spin on pizza while celebrating artisanal food culture and communal dining keeping bread as the centerpiece of the meal.

In 1994, inspired by the peasant bread art of the Italian countryside of Tuscany and Rome, he started Sullivan St Bakery in Soho, New York. Some of their signature bread items are: Bread Pugliese, Filone, Pane Di Comune, Semi Di Sesamo, Pizza Bianca, Pizza Con Pecorino, Multigrani Pullman Loaf, and Brioche Panino.

While talking to the press, Lahey has said that, we're just really looking forward to forming some quality relationships and making some beautiful bread."

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