Our Story

BrockStar Bread began with a simple idea: that bread, when made with care, could be both everyday and extraordinary. We bake with stone‑milled grains, wild levain, and time—trusting long fermentation and small‑batch methods to bring out flavor, texture, and life in every loaf.

Our breads are high in hydration, naturally leavened, and mixed by hand each morning in Queens. Some are enriched with cooked grains or stretched into flatbreads; others are classic, crackling boules. The lineup changes, but the foundation stays the same: good flour, slow fermentation, and the quiet craft of paying attention.

Meet the Baker

I'm Brock Middleton, the founder of BrockStar Bread. I spent several years at Eleven Madison Park, first as fermentation sous‑chef and later on the R&D team, where I focused on wild cultures and the slow, layered processes that shape flavor over time.

BrockStar Bread grew out of that work—rooted in curiosity, driven by craft, and grounded in the belief that everyday bread should be anything but ordinary.

What We Believe

We bake with no additives, no shortcuts, and no overthinking—just flour, water, salt, and intention. Our grains are regional, our batches are small, and our focus is always on flavor, texture, and honesty.

Bread should feel alive.
It should crackle when you break it.
It should make you want to tear off another piece.

We hope it does.