This is a Vintage Selection from 2012

The Banter

The Guys taste something new and unusual.

The Conversation

The Restaurant Guys hear a revolutionary idea from Jim Lahey of how to make not only bread, but pizza dough with his no-knead method. Jim discusses the obstacles many folks face while baking at home and his suggestions to overcome them so you, too, can make great pizza!

The Inside Track

The Guys hear what Jim really thinks about a typical pizza.

“Most of the dough and our notion of pizza that's out there is really bad. Industrialized. Hopeless. Sad. You could say the pizza lacks self-esteem. 

The Pizza Mafia is probably planning a hit on me,” Jim Lahey on The Restaurant Guys Podcast 2012

Bio

Jim Lahey is the founder of Sullivan Street Bakery and a pioneering force in modern breadmaking. Trained in Italy, Lahey introduced his signature “no-knead bread” method in The New York Times, sparking a global home-baking movement. His slow-fermentation techniques, minimalist approach, and unwavering commitment to craft have influenced chefs, bakers, and culinary programs around the world. 

Info

Jim’s books

My Bread

My Pizza

The Sullivan Street Bakery Cookbook

Sullivan Street Bakery Celebrates 30 Years

https://w42st.com/post/three-decades-of-dough-how-sullivan-street-bakery-became-a-nyc-institution/

Bar Hill Gin

Enjoy over-decorated restaurants with Christmas cocktails through January 6, 2026

https://www.catherinelombardi.com/

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Magyar Bank

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Withum Accounting

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Our Places

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