OUR PHILOSOPHY

“We are more than just bread, but bread is the soul of our bakery.”

Duck Island Bread Company is a genuine artisan bakery in Long Island where we celebrate and honor the traditions of generations of European bakers. Our mission is to preserve the past by making it part of the present.

Founded by Robert Biancavilla over a decade ago, Duck Island is evolving from his desire to provide the local community with an old world bakery experience. Our bread baking begins by hand, when we make small batches of dough and let them to ferment over hours, allowing the flavors to naturally develop without the use of artificial enhancers. Our breads are leavened naturally by capturing the wild yeast spores present in the air and grain. We have patiently fermented wheat and rye flour, nurturing thriving cultures of wild yeast. This time-honored method of leavening produces wonderfully delicious and long-lasting bread. Our free-form loaves are shaped by hand and baked directly on the stone deck of our POLIN hearth oven, which is in full view for our customers to enjoy our daily bread baking.

Our enriched breads, cookies, cakes and pastries are prepared with only the highest quality of ingredients. Using simply flour, whole milk, eggs, minimally refined sugar, and European-style unsalted butter, we handcraft croissants and other pastries, pretzels, cookies, brownies, and scones—all from scratch. Give us a try and taste the difference!

About Bob the Baker:

Robert Bianca