Creation of Clinton Street Baking Company

DeDe Lahman and her partner Neil Kleinberg brought about the creation of Clinton Street Baking Company in 2001. Neil Kleinberg has been working as a chef for 40 years in New York City. Originally, they wanted to be a popular wholesale bakery and cafe. Instead, they grew more famous for their all day breakfast, brunch and pancakes.

How the story began

In the beginning, Neil and Dede were a small wholesale baking company with a storefront. They had a few loyal neighborhood customers. They usually lingered over coffee and muffins and tapped out on their laptop keys.

When chef-husband & wife, opened Clinton Street Baking Company in New York City, their only mission was to make the best baked goods in the city, hand-mixed in small batches. But soon the local and international recognition stumbled in, and murmurs of Neil’s simple yet delicious omelets, sandwiches and soups moved people to cluster — then crowd — the block. New York Magazine voted Neil’s blueberry pancakes best in the city (twice!). Never the less, their savory dishes are outstanding too. American Classics made with the highest quality ingredients, locally sourced (whenever possible) with lots of love (and butter).

Fast forward to today, the culinary splendor has made its way across the Atlantic to our very own city, Dubai.

They have been voted as “New York’s #1 Breakfast Spot” by Lonely Planet.

Chef Neil Kleinberg

Co-owner of Clinton St. Baking Co. and Community Food & Juice, Neil Kleinberg raised himself in a crazy kitchen in Flatbush, Brooklyn. He was among 4 kids, 2 parents, 16 neighborhood cousins, and 6 aunts and uncles. He opened his first restaurant Simon’s when he was 22, in Lincoln Centre. Consecutively, re-opened Lundy’s seafood restaurant in his native Brooklyn.

Neil has appeared on Martha Stewart LivingThe Today Show and Good Day New York. In addition, The Cooking Channel’s ”United Tastes of America, “Real Food” on PBS, and Food Network’s Bobby Flay. He is also the co-author of Lundy’s: Reminiscences and Recipes. And also, The Clinton St. Baking Co. Cookbook. He serves on the Advisory Board of his alma mater, New York City College of Technology.

DeDe Lahman

A co-owner of Clinton St. Baking Co. and Community Food & Juice, DeDe Lahman enjoyed a decade long career as an editor and writer for national magazines before switching to the restaurant life. Her Clinton St. Baking Co. Cookbook was named a best of NY Times’ 2010. DeDe proudly serves on the Board of Directors of New York Sun Works (, a non-profit organization that builds innovative hydroponic greenhouse labs in urban schools.

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