Chef Leigh Rathner and Cindy Rosenberg

Leigh Rathner and Cindy Rosenberg share a passion for good, sustainable, real food. Before opening Night Work Bread in Ballston Spa, Leigh worked in the movie and television industry, while Cindy is an acupuncturist and herbalist. Leigh apprenticed at admired bakeries to master the art of bread-making. Together, they launched Night Work Bread, an all-sourdough bakery where every creation features fermented dough.

The common thread among all of NightWork Bread Co’s products is that they are all naturally leavened. Partners Leigh Rathner and Cindy Rosenberg use a sourdough starter as the leavening agent for everything they make. Sourdough and naturally leavened wheat products utilize a fermentation process that breaks down certain proteins in the wheat making the bread easier to digest. NightWork Bread Co’s long-fermentation process involves at least 16 to 24 hours of fermenting. Using a sourdough starter and a long-fermentation process was how most bread was made before the turn of the century. NightWork Bread Co prefers this historical method of fermenting and baking their breads, and they take a lot of time and care in the process. They only use high quality ingredients, like fresh organic wheat flour milled within 30 days or less, because it is a time-consuming process, so their bread is not only digestible... it is delicious!