The Hudson Valley is a leading source of wheat exports to the West Indies.
Hessian-fly infestation depletes Hudson Valley wheat crop.
Soft pretzels are a popular street food.
The “Bread Riot” breaks out over elevated prices.
German immigrants popularize rye bread.
The term “breadline” is coined when Louis Fleischmann, owner of Vienna Model Bakery, begins handing out free loaves to the hungry
Fleischmann’s delivers bread throughout Manhattan and Brooklyn via 38 wagons.
The International Beigel Bakers Union is founded; only admits sons of members with “bagels in their blood.”
A New York Observer article on preventing infant mortality recommends feeding 1-year-olds stale bread.
Orwasher’s opens in Yorkville.
Coney Island Bialys and Bagels is founded by Morris Rosenzweig, a Jewish immigrant from Bialystok, Poland.
Streit’s Matzos opens on Rivington Street.
Wonder bread takes sliced bread national.
Kossar’s Bialys opens on the Lower East Side.
National average price of a loaf of bread: 9 cents.
The War Food Administration bans bakeries from selling presliced bread; recalls edict two months later after public outcry.
The New York Times refers to survey finding 43 percent of respondents believe bread to have little nutritional value.
Dan Thompson’s bagel-making machine is adopted by Lender’s in Connecticut; New York bagels grow soft and sugary.
New Yorkers thrill to flower-pot bread.
David Gussin of Queens claims to have invented the “everything” bagel in a Howard Beach bakery.
New Yorkers traveling to Paris discover Poilâne bakery, smuggle back five-pound loaves of pain au levain.
Eli’s sourdough ficelles everywhere, from Fairway to your local Korean deli.
Upstate’s Bread Alone and Rock Hill Bakehouse spark trend for European hearth-style loaves.
Ecce Panis opens on the Upper East Side, ropes off bread displays like museum exhibits.
Amy’s Bread opens in Hell’s Kitchen; semolina-fennel-raisin loaves hit the city.
Backed by Orso’s Joe Allen, Jim Lahey opens Sullivan St Bakery, starts craze for ciabatta, pane Pugliese, and pizza bianca.
Restaurateur Drew Nieporent opens TriBakery in part to fill his restaurants’ bread baskets.
Keith McNally opens Balthazar Bakery with baker Paula Oland, whose signature pain de seigle loaves echo Poilâne’s.
Belgian-based Le Pain Quotidien expands to NYC, continuing the Poilânization of the bread scene.
’ino panini shop foments appetite for all things bready and Italian.
Atkins-dieting New Yorkers shun carbs, gorge on meat; even the city’s best restaurant bread baskets go untouched.
French bread expert Steven L. Kaplan declares just two New York bakery baguettes worthy of his Michelin-style wheat-sheaves designation.
Jim Lahey’s No-Knead method in the Times causes home-bread-baking sensation.
Pearl Oyster Bar’s Rebecca Charles sues former employee for intellectual-property theft of her Caesar-salad recipe, made with English-muffin croutons.
Cayuga Pure Organics sells flours milled from grains grown upstate at Greenmarket, heralds local-flour renaissance.
Following Ssäm Bar’s lead, Sullivan St Bakery’s Lahey charges $3 for bread at his pizzeria, Co.; thrifty diners revolt.
Montreal-style bagels debut at Brooklyn’s Mile End deli, inciting undue pride in the hometown version.
New Yorkers mourn the closing of H&H Bagels on the Upper West Side.
The Wonder bread plant in Jamaica, Queens, closes.