At Eataly, Local Suppliers Are the Key Ingredient
The New York City-based Italian megastore has developed strong relationships with local small businesses.
Just because Eataly’s New York City flagship closes to customers at 11 p.m. doesn’t mean the store shuts down: Its massive bakery oven burns bright 24 hours a day, 365 days a year. The wood-burning oven—imported in pieces from Spain and painstakingly reassembled brick-by-brick by Spanish technicians—produces thousands of loaves of fresh bread each day, handcrafted according to Italian tradition with key ingredients like natural yeast and organic stone-ground flour.
The flour doesn’t come from
