Ren Crook, Carlos Barbosa and Stephen Robinson in the Calverton bakery in 2021.
Dan’s Taste 2021 Chefs Countdown: Carlos Barbosa, Newlight Breadworks, Dan's Papers (July 2021)
About Newlight Breadworks
Stephen Robinson (he/him/his) founded Newlight Breadworks out of his family's home kitchen in Bridgehampton, NY in early 2020. Stephen started baking small batches of sourdough boules and hand delivering these daily to Babinski Farm Stand down the road. Buoyed by local demand, Newlight Breadworks quickly grew to serve restaurants, farm stands, and retail locations throughout the Hamptons and Suffolk County.
Newlight Breadworks expanded its growth with the support of the local East End Food Institute in Southampton, NY and soon moved production to the Stony Brook University Food Business Incubator in Calverton, NY. While the company initially carried the name "Hampton Sourdough" with its origins in sourdough, the expansion soon included a larger range of products.
Out of Hampton Sourdough was born "Newlight Breadworks." Newlight Breadworks' first client, Babinski Farm Stand, is located on Newlight Lane in Water Mill, NY.
Meet The Team
Head Baker, Carlos Barbosa (he/him/his), is a leader in the field and a master of the craft. Carlos was previously the head baker at Danny Meyer's Manhatta of the Union Square Hospitality Group, a baker at the Dominique Ansel bakery in SoHo and at the Meyers Bageri in Grand Central Terminal.
Assistant Head Baker, Ren Crook (they/them), is originally from Salt Lake City and currently lives in Brooklyn. Ren is an integral part of the Newlight Breadworks team as the second full-time employee. After graduating from Vassar College and attending culinary school in SLC, Ren worked at Fine & Raw Chocolate.
Newlight Breadworks Proudly Supports its Community
We have also contributed bread to Southampton Fresh Air Home, the Southampton Animal Shelter Foundation, Green Beetz, and Two Forks and a Cork at the Parrish Art Museum amongst other local Hamptons organizations.