Kingston Bread Lab is a community supported micro-bakery in historic Kingston, New York. Our obsession with chasing after the ultimate loaf of bread has led us to creating something that we want to share. Our focus is on small batch, naturally leavened breads made with freshly milled grains.
Kingston Bread Lab is a project by Aaron Quint. He is the co-author of The Pizza Book and a gluten obsessive. After baking bread for friends and family for years he wanted to take his bread practice to the next level, but starting as small as possible. Each week he mixes, shapes, and bakes each bread by hand using only fresh flour, water, salt, and the starter culture hes been nurturing for over 4 years. The goal is to be able to experiment, refine, and push the boundaries of delicousness.
What is a community support micro-bakery?
Yeah, I know - that's a mouthful. A Community Supported Bakery or CSB is a different sort of bakery where we pre-sell shares for people to pick up each Saturday. For members, this means reliable fresh and delicious bread weekly and for us, it means less waste as we only bake what we need to. Community supported has a stronger meaning for us, in that we want to use this project to continue to strengthen the awesome community of artists and eaters we have in Kingston, NY. We call it a micro-bakery because we is really just one guy baking in a corner of a kitchen in the back of a bookstore.
How do I get bread?
There are a couple of ways to get our bread:
- Buy a share: Shares are really just pre-purchasing a number of loaves of bread for the coming weeks. If you want to pick up multiple in a week, just let us know ahead of time. Loaves are cheaper the more you buy in advance. With a share, you're guaranteed one loaf to be picked up weekly on Saturdays between 11-1pm. For more information check out our Weekly Share FAQ.
- Pre-purchase loaves by Friday morning: On Thursdays before the bake, we will put up the weekly loaves and their availability. If you have a special request, feel free to email us.
- First-come-first-serve on Saturday morning: We bake a small number of additional loaves each Saturday to be sold when we open at 9 AM. These go quickly, so come early or buy ahead.
- We're starting to open up to Wholesale orders: if you're interested please email us.
Where are you located?
We have set up shop in the kitchen of Rough Draft Bar & Books at 82 John St, Kingston, NY 12401. We were originally based out of our home kitchen but upgraded to the new space at the beginning of 2018.
What are your hours?
Saturdays starting at 9 AM we are handing out shares and selling loaves and other treats. Some Saturdays we also do TOAST and BAGEL LAB, where we sell tasty things on top of our bread and bagels. We wrap up around 4 pm or earlier when we sell out. Check instagram or twitter for the latest updates.
What kind of bread do you make?
Here are some descriptions of our most popular loaves. We strive to make #realbread using traditional processes. Our bread is naturally leavened (meaning they don't use commercial yeast), have a faint but not overpowering sourness and taste like the grains they are made from. We enjoy using freshly milled ancient grains like Spelt and Einkorn to enhance the flavor and health benefits.
Most weeks members will receive a single medium loaf (about 1.75 lbs) of freshly baked bread. Occasionally we will instead have bagels, rolls or other specialties. Each week will feature a rotating cast of different grains and styles and we're constantly looking for feedback from our members of what varieties they like the most.
I heard something about awesome bagels?
Yes! Since Fall 2018 we've been doing regular bagel and bagel sandwich service on Saturday's at Rough Draft. We do this almost every Saturday, but occasionally we have to miss a week (check our calendar for details).
We also do Bagel Brunch Catering for you or your special event.
I think this is awesome but I don't live anywhere near Kingston, can I support in any other way?
Thanks! You can help us out by buying any of our merchandise - proceeds go directly to funding the bakery.