Daniel Leader ’76 studied philosophy at the University of Wisconsin before coming to the Culinary Institute of America. After working in some of New York City’s top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in organic bread, Leader opened Bread Alone bakery in 1983 in Boiceville, NY. Now under the direction of his son, Nels Leader, the bakery produces more than 25,000 kilos (over 55,000 pounds) of bread daily.
He received two International Association of Culinary Professionals (IACP) awards for his books Bread Alone and Local Breads, and his book Living Bread won a James Beard award. His most recent publication is A Slow Rise, a classic look at 40 years of baking life.
Dan taught at The French Culinary Institute, The Institute of Culinary Education, and CIA.
In 2005, he established two community-based micro-bakeries to help satisfy the dietary needs of malnourished adults and children in South Africa. The programs are also designed to encourage income generation opportunities for South Africans living with HIV/AIDS.
Today he lives in Castine, ME, where he continues to stay connected to the baking world through consulting engagements.
Daniel Leader majored in Culinary Arts at the Culinary Institute of America in Hyde Park, NY. He is a member of the inaugural class of CIA’s Alumni Hall of Fame.