It's all about the bread.



Jim Lahey thought he was going to be a sculptor. After noticing he couldn't find bread in New York like the beautiful, crusty loaves he ate in Italy while traveling there as an art student, he took it upon himself to recreate those loaves. In 1994, with the help of Joe Allen, Lahey opened Sullivan Street Bakery and eventually began producing bread for many of the city's best restaurants. In 2006, The New York Times published Lahey's No-Knead Bread method, allowing home bakers to make bakery-quality loaves right from their ovens. The recipe remains one of the newspaper's most popular recipes, and has changed the way people bake all around the world. 

Following the success of that recipe, Lahey authored My Bread, opened up a pizzeria Co., and a café in ChelseaMy Pizza followed soon after, allowing readers to try their hand at pizza dough and beautifully simple toppings. 

In 2015, Lahey was the first recipient of the Outstanding Baker James Beard Award, followed, in 2016, by an induction into the foundation's "Who's Who of Food & Beverage in America." 

Today, Sullivan Street Bakery delivers bread for over 300 restaurants in New York. In 2017, Sullivan Street Bakery opened in Miami, and Jim released The Sullivan Street Bakery Cookbook

Connect with Jim online @jimlaheyssb


Steven Perricone is one of Miami’s most beloved and respected restauranteurs. Steven grew up in the Bensonhurst neighborhood of Brooklyn, New York, where he learned his appreciation for Italian-American comfort food, from his mother and grandmother.

In high school, Steven showed a knack for organizing dance parties. Upon graduation, he became an independent promoter, presenting disco parties and live concerts throughout New York City. He soon opened his first nightclub/restaurant in the Hamptons, long before it was the playground of
the rich and famous, and enjoyed a successful 11-year run. Steven has made a career of investing in up-and-coming neighborhoods and is considered a visionary in real estate circles. He was an early investor/operator in Chelsea (NYC); Nassau, Bahamas and the South Beach, Brickell and MiMo neighborhoods of Miami, before they became trendy.

In 1996, he opened his name-sake restaurant, Perricone’s Marketplace & Cafe, in Brickell, when the neighborhood consisted mostly of offices and condos for seasonal residents. As Brickell evolved into a world-class business, residential and retail hub, Perricone’s continued to thrive, year after year. In 2020, Steven moved the restaurant to Coral Way, another up-and-coming area.

In 2017, Steven partnered with James Beard award-winning baker, Jim Lahey to open the first outpost of Lahey’s renowned, Sullivan Street Bakery from NYC. Three years later, dozens of Miami restaurants now proudly serve Sullivan Street Bakery bread to their guests. Steven lives in South Miami with his wife and two daughters.




Steven De Falco sees the world through a lens of food. Proudly a born New Yorker, raised Floridian, and third generation Italian American, Steven comes from a long line of food industry professionals, growing up in a home with parents who were dedicated to preserving their culture. 

After graduating from Flagler College, magna cum laude, Steven was part of the opening team at Osceola Bistro, in Vero Beach, Florida, where Chef Chris Bireley introduced him to the beauty of locally sourced food. Inspired by this ideal, and the sojourns of many great restaurateurs and chefs, he purchased a one-way ticket to the Campania region of Southern Italy, to live and work under the mentorship of the Casola family, at Hotel Eden Roc, in Positano, on the Amalfi Coast. It was there, where Steven realized his innate passion for food, and committed himself to pursuing a vocation within the realm, forever a student of Italy’s food, wine, and culture. 

A twist of Italian fate connected De Falco with his uncle, Steven Perricone, who was traveling with his family in Italy at the time. A conversation turned into an offer to join Perricone’s eponymous restaurant operation, where for five years, De Falco worked in various capacities throughout the ever-bustling Brickell institution, under the tutelage of Perricone. During this time, he helped draft the business plan to bring Sullivan Street Bakery Miami to life, seeing its  development from idea to reality. Today, De Falco runs the day to day operation, and oversees all business development for the bakery. His favorite part, is sourcing the ingredients that come together to bring the bread, to life. Steven lives in Miami with his wife, Claudia, and puppy, Nala.