For Immediate Release: August 11, 2009
NEW AMSTERDAM MARKET INAUGURATES FIRST SEASON OF MONTHLY MARKETS AT SOUTH STREET SEAPORT IN MANHATTAN

For Immediate Release: September 8, 2009
Contact: Susan Graziano/Dan Klores Communications
212 981 5130

FAIRWAY’S BREADS ON THE RISE!!
THREE NEW HANDCRAFTED BREADS TO DEBUT AT THE NEW AMSTERDAM MARKET ON SEPTEMBER 13TH
Sarah Black – New Bakery Director – Changing the Ingredients, Techniques, Textures and Tastes of Fairway’s Breads


New York, N.Y. September, 2009 – Bread is the staff of life and Fairway Market’s Director of Bakery Operations, Sarah Black, is taking this statement literally. Since taking her position with New York’s most iconic supermarket a year ago, this distinguished artisanal baker has made product integrity, quality and attention to detail priorities in her bakery. Three of the newest breads created under her direction will debut on Sunday, September 13, 2009, at the New Amsterdam Market of which Fairway is a major sponsor.
“I am so proud of the steps we have taken to rework our breads and pastries,” said Black, who oversees 65 employees responsible for all the bakery items in the five stores. “Fairway has always produced wonderful high quality baked goods but now we are truly raising the bar.”
The New Amsterdam Market (www.newamsterdammarket.org) will inaugurate its first season of monthly indoor markets (South Street between Beekman Street and Peck Slip on the East River waterfront in Lower Manhattan from 11:00am to 4:00pm) starting September 13th with more than 80 of New York’s top regional foods and purveyors coming together on South Street in Lower Manhattan. Fairway will introduce small loaves of their White Bread Ring, Ciabatta Rectangle and Semolina Snail (described below) at the Market which also runs on October 25th, November 22 and December 20th.
Sarah Black began her baking career by opening two of the first artisanal New York City bakeries, Tom Cat Bakery and Ecce Panis, before starting her own wholesale bread business called Companio Breads, which was sold in 1999. She has consulted across the United States with bakeries large and small, including Amy’s Bread and Pepperidge Farm, and has taught bread making classes at The Institute of Culinary Education and The Artisan Baking Center, both in New York. She is also currently at work on her first book “Two Hands To Dough To Bread” to be published by Wiley Publishers.

FAIRWAY’S NEW ARTISAN BREADS