Whole Wheat o' Love

Week of 3/2
Last week was a blast - it felt great to be back and we pushed some limits in terms of dough and it all turned out pretty well. We also sold the most bagels we’ve ever sold in the shortest amount of time. Thanks to our fancy new tool - a manual dough divider - doing more bagels every weekend seems a bit easier, so look out for more options soon.

We have a number of awesome events coming up which I’ll write more about soon, but in the meantime save the dates:

March 17 - St Patricks Day - Corned Beef Sandwiches at RD
March 22nd - Pizza and Wings return with Founders Brewing at RD
March 30th - Special charcuterie and bread night with Hudson Valley Brewing at RD

Also, I completely forgot until today, but this weekend marks our 1-year anniversary baking out of Rough Draft. Hooray for us! Special shout out to Amanda and Anthony on letting me continue to take over more and more of their kitchen and the many other ways they support me and the Bread Lab. Here’s to the next year!

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share


This Week’s Loaf: 100% Whole Wheat Pan Loaf + Oland + Upstate Levain + Kingston Country + Baguettes

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might be doing some special test bakes as well as I try out some new flour, we’ll see!

  • Whole Wheat Pan Loaf is our take on a 100% whole wheat sandwich bread. Last time we made this, it was a huge hit and with good reason. It was moist but sliceable, and so good with a thick schmear of butter.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Ryuichi Sakamoto - async

An awesome ambient album that I recently discovered after MRB and I were digging through the insanely extensive catalog of music created by the trio of musicians from Yellow Magic Orchestra. This is just one of literally hundreds of albums of music that’s worth listening to. This one caught my focus this week as I was heads-down writing.

Aaron Quint
Feeling Crumby?

I can’t say that the vacation was relaxing but it was amazing to spend time with my family and get some sunshine, so I feel very lucky right now. I am very excited to get back to business with the bakery, though, and this week will be like a dough-cation for me.

As of writing this, there are no breaks planned until May (though that might change, keep an eye on this spot), which means after the reset this week, look for us to get back in the rhythm and trying new things in the lab.

Also, be on the lookout for new events and happenings in the coming weeks.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

This Week’s Loaf: Oland + Upstate Levain + Kingston Country + Baguettes

A very busy week getting back in the swing of things so we’re going to stick to our classics. If there’s a loaf you’d like to see, always let us know!

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Mdou Moctar - Blue Stage Session

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I saw Mdou Moctar play at BSP a while ago and while I liked the recordings, the live show completely blew me away. This live recording does a pretty good job of capturing why that is. If you like tasty licks with an African desert flair - this is for you.

Aaron Quint
Kamut as you are

Thanks for everyone who came out for Super Bowl and Toast last weekend. We had a great time despite the boring game and having to see Adam Levine’s tattoos.

This week is going to be a quick-ish one. It’s been extra busy in other parts of my life so we’re going to be not going quite as crazy this week. This is all to say, get there early if you want bread or bagels.

Also, we’re off/closed the week of the 2/16 (the following Saturday) for an actual vacation. It should be the last trip for a little while.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

Afternoon Toast this Saturday at 3PM

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We’re back again this weekend for TOAST. It was a subdued opening last week, but it was also a freezing day and we didn't actually expect a huge turnout. It gave us some time to figure out how to do it. We were VERY happy with the final product though and got some very nice compliments from those who came by.

From 3pm onwards we’ll be slinging delicious ‘afternoon bites’ of toast and seasonal and varied toppings. These will be the perfect pairing to your beer or wine at the bar - a great snack with a drink before dinner. Or if you’re really in the mood, fill up and spend the night.

Menu Preview:

  • Butter + Winter Radishes

  • Labneh + Za’atar

  • Roasted Carrots + Aoili

  • Cauliflower Cream + Pickled Onions

All served on thick slices of Upstate Levain

This Week’s Loaf: Kamut Pan Loaf + Upstate Levain + Country + Baguettes

  • Kamut Pan loaves are our favorite sandwich bread. Kamut (aka Khorosan) is an ancient grain that we get from Milanese in Quebec. I think it has a bit of a sweet honey taste while still being 100% vegan (like all our other breads). It will be great for leftover turkey or PB jelly sandwiches.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Tierra Whack - Whack World

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I somehow missed this album last year but its one of the weirdest/greatest things I’ve heard lately. Sure it’s kind of a gimmick (15 1 minute songs) but holy cow they're some of the most catchy/inventive R&B songs of the past couple years.

Aaron Quint
Taco Dreams, Chili Reality

Back! I have to admit, there was a second there where I really didn’t want to come back from LA. It is a great city, filled with amazing food and bread. More, its a city filled with energy and tacos and good lord, do I love tacos. If I quit doing bread, you might find me running a taco cart somewhere instead.

Lots going on this week. On top of normal bread and bagels this Saturday, we’re continuing our service into the evening and doing Afternoon Toast at Rough Draft. Then, on Sunday, we’re making tons of wings and Chili for Super Bowl. Read on for more deets.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

Afternoon Toast this Saturday at 3 PM

We’re trying something new this Saturday. and after the morning bagel grind, we’ll be transitioning into TOAST service at Rough Draft. From 3 pm onwards we’ll be slinging delicious ‘afternoon bites’ of toast and seasonal and varied toppings. These will be the perfect pairing for your beer or wine at the bar - a great snack with a drink before dinner. Or if you’re really in the mood, fill up and spend the night.

Menu Preview:

  • Butter + Winter Radishes

  • Labneh + Za’atar

  • Roasted Carrots + Aoili

  • Sweet Potato + Capers

All served on thick slices of Upstate Levain

SUPERBOWL AT ROUGH DRAFT: CHILI + WINGS

We’ll be moving right from Saturday to another evening of eats. This time before kickoff for the thing where the two teams kick and throw the ball down the field and there are lots of commercials! Whether you care about the game or not (it will be on a large projector) you can come to Rough Draft starting at 5 PM for Smoked Sausage Chili or a Vegan Chili, Wings, and Polenta Flatbread. It should be very warm, savory, and delicious. Hell, I would have made this at home for myself, but we’re kind enough to share it with you.

This Week’s Loaf: Whole Wheat Pan Loaf + Oland + Upstate Levain + Country + Baguettes

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LOOOOTS of bread this week as we expect the usual uptick after a week off. People need their fix.

  • Whole Wheat Pan Loaf is our take on a 100% whole wheat sandwich bread. Last time we made this, it was a huge hit and with good reason. It was moist but sliceable, and so good with a thick schmear of butter.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Aldous Harding - Party

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I’m over a year late to this album but damn, what a beautiful thing. I found out about it after seeing they were going to be playing at BSP in April (and will be going to that show). If you like Kate Bush or staring out the windows of trains, you will like this album.

Aaron Quint
Seeds on your face, big disgrace, waving your bagel all over the place

Week of 1/19/19

Thanks to everyone who came out last week for Pizza and Wings. We sold more pizza than we have ever before and we sold out of wings in less than an hour! I truly love this community and your support and it makes me excited to do bigger and better things.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

Note We are closed the weekend of Jan 26th as 2/3 of the crew will be on vacation.

The week after though …

TOAST IS BACK 2/2/2019

We’re trying something new in two Saturdays and after the morning bagel grind, we’ll be transitioning into TOAST service at Rough Draft. From 3 PM onwards we’ll be slinging delicious ‘afternoon bites’ of toast and seasonal and varied toppings. These will be the perfect pairing for your beer or wine at the bar - a great snack with a drink before dinner. Or if you’re really in the mood, fill up and spend the night. Full menu coming soon. If this works out we hope to make it a weekly (maybe even daily?!?!??!) thing.

That will move into SUNDAY SUNDAY SUNDAY

SUPERBOWL AT ROUGH DRAFT: CHILI + WINGS

We’ll be moving right from Saturday to another evening of eats. This time before kickoff for the thing where the two teams kick and throw the ball down the field and there are lots of commercials! Whether you care about the game or not (it will be on a large projector) you can come to Rough Draft starting at 5 PM for Smoked Sausage Chili or a Vegan Chili, Wings, and Polenta Flatbread. It should be very warming, savory, and tasty. Hell, I would have made this at home for myself, but we’re kind enough to share it with you.
 

This Week’s Loaf: Seedy Wheat Pan Loaf + Oland + Upstate Levain + Baguettes

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Note: No Country this week as the Levain has been much more popular these days and also I think the Oland pairs a little better with this cold weather.

  • Seedy Wheat is one of my favorite pan loaves. Its a hearty whole wheat bread with Sunflower, Flax, Sesame, and Pumpkin Seeds. I see it as a modern version of a classic hippy-seed-bread. Unlike the classic though, this is moist, easily sliced, and full of flavor. Its great with a strong cheese or a dollop of good butter.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • If you haven’t tried our baguettes lately - you should. They truly get a little better every week.

Now Playing: Mr. Fingers - Cerebral Hemispheres

This album mocked recently by someone in the kitchen that this sounds like ‘NY1 intro music’. Little did they know that that is one of my favorite genres! This album produced by one of Chicago’s finest is just a great collection of chill vibes. Pairs nicely with these cold days!

Aaron Quint
Week 55: It's the Week-za Pizza

Back to the grind, last week was a very very good week for bread and bagels - we hope you all agreed! The 100% whole wheat came out so great, that is sure to be a new standard. This week there will be a slightly smaller variety of bread as we are also doing PIZZA on Friday night. Still bagels, and maybe even some brisket on Saturday.

We have some more big announcements and events coming up soon, so stay tuned!

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share


PIZZA + WINGS 1/11 - This Friday!

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Pizza is back! We’re doing another square slice night at Rough Draft after a long hiatus and we couldn’t be more excited. New this time, we’ll be going roman style and selling the slices by weight so you can get a big slice or a little slice and try a bunch of things. Also for the first time, we’re going to try to do WINGS. Inspired by a recent frying kick for New Year's Eve we’re going to try to bring my favorite chicken wings to the people. These will be very limited quantity so come early. This all goes down THIS Friday 1/11 starting at 6PM.

A preview of the menu:

Pizzas
Classic
Smoked Sausage, Red Cabbage, Caciocavallo
Fingerling Potato, Cheddar
Caramelized Onions, Ricotta, Herb Dressing
Vegan Marinara, Black olives, Garlic
Kale, Mozz, Parm

Wings
BBQ
Sumac + Chili

And also a Caesar Side Salad.

BOOM!

This Week’s Loaf: Kamut Pan Loaf + Upstate Levain + Kingston Country + Baguettes

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  • Kamut Pan loaves are our favorite sandwich bread. Kamut (aka Khorosan) is an ancient grain that we get from Milanese in Quebec. I think it has a bit of a sweet honey taste while still being 100% vegan (like all our other bread). It will be great for leftover turkey or PB jelly sandwiches.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Casual - Fear Itself

One of the most underrated classics of mid–90’s west coast Hip Hop. Casual is one of the lesser known members of Hieroglyphics crew from Oakland. His flow is so good and the beats are like a case-study in the genre.

Aaron Quint
Week 54: Take Another Little Pizza My Heart Now, Baby

Happy New Year! We’re excited to get back to it this weekend with all the favorites and some new specials. We’re still trying to figure out the best schedule for baking in this new temp, but I’m increasingly happy with how everything is turning out.

I have really high hopes for 2019 and we’re going to try to start it off with a bang!

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

PIZZA + WINGS 1/11

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Pizza is back! We’re doing another square slice night at Rough Draft after a long hiatus and we couldn’t be more excited. New this time, we’ll be going roman style and selling the slices by weight so you can get a big slice or a little slice and try a bunch of things. Also for the first time, we’re going to try to do WINGS. Inspired by a recent frying kick for New Year's Eve we’re going to try to bring my favorite chicken wings to the people. These will be very limited quantity so come early. This all goes down Friday 1/11 starting at 6PM.


This Week’s Loaf: Einkorn + 100% Whole Wheat Pan Loaf + Upstate Levain + Kingston Country + Baguettes


  • After a long break, we’re bringing back our fan favorite Einkorn loaf. This is a blend of fresh milled whole wheat Einkorn, high extraction whole wheat, and strong white flour. The flavor and aroma of this loaf always reminds me of grassy olive oil. It pairs great with a strong tapenade or your favorite pasta.

  • There have been many requests lately for 100% whole wheat loaves, so we’re going to take a go at this again, this time as a pan loaf. Should be soft and full of flavor, ideal for a healthy dose of jam or butter.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Jay Som - Everybody Works

Back on my BS with this year-old soft shoegaze indie rock. It’s good though, and catchy, and sad, and all the things I want right after new years.

Aaron Quint
Week 53: Rye High

It’s very hard for me to believe that it's already the end of the year! What a year it’s been for us. I’ll definitely be doing some more reflecting about what this all means in the downtime we’ll have but in the meantime, I’m just excited to prep for this weekend’s bake.

We’ll be open and doing our now regular thing with bread, baguettes, and bagels this weekend including the now classic sandwiches: The Maui (Red Chili Cream Cheese, Hot Smoked Salmon, Fried Onions, Honey) and The Shiksa (House-made Glazed ham, 2 yo Vermont Cheddar, Cultured Butter). We’ll also be rolling out a new Vegan sandwich with slow roasted sweet potatoes.

We will be closed/no bread the following weekend Dec 29th, so make sure to get all your carbs in before then.

If you’re sticking around this weekend, make sure to also go to Rough Draft on Sunday for our friend Pruitt’s Thai Noodle Pop-up - it is sure to be delicious.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

GIVE THE GIFT OF BREAD!

We think Weekly Bread Shares could be a great gift for the Holidays. If you purchase a share between now and the end of the year, just add a note at checkout of who the share is for/their email and when you would like me to send the notification to them. Viola - they get to pick up a fresh loaf every weekend. I can’t think of anything that will make them happier.

For every share purchased between now and the end of the year, I’ll also throw in a free “Leavened By Nature” tote bag. Cheers!

This Week’s Loaf: Polenta + 100% Rye + Upstate Levain + Kingston Country + Baguettes

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  • Polenta is one of our fan favorite lab loaf’s always selling out first. It’s a similar base to our Levain, with a mix of white and local whole wheat flours. What makes it special though is the addition of pre-soaked NY Grown and milled coarse corn polenta. Studded through the loaf, this gives it sweetness and texture. It’s one of the best loaves for soaking in olive oil or tomato.

  • Our 100% rye pan loaf is made in the style of Vollkornbrodt. It is naturally leavened with a rye starter and chock full of seeds (flax, poppy, sesame). It is heavy and delicious. It will last for weeks if wrapped. Unfortunately, due to the much higher cost of making this bread and the low quantities I’ll be making, I can’t offer this as an option for shares. If you want to reserve an extra one, though, let me know - they will be $12/loaf.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Garifuna Collective - Ayo

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I heard some of this album on this past week’s Afropop Worldwide on WAMC and was captured by the story of these people and the sound of their music. The groove is deep and lovely and it should pair well with any cooking you have to do over the next week.

Aaron Quint
Week 52: Kamut, I hardly know you

After a pretty solid weekend of pretty solid bagels and bread (I was extremely happy with how that Oat Porridge came out) I’ve spent the last couple days working in Portland, OR but also getting in some good meals as well. The only bad news about this weeks trip to PDX is that I have less time to prep on Thursday which means I’ll be doing all of my baking Saturday morning (instead of what I usually do which is bake a batch later Friday night as well). This means I’ll be doing a smaller selection of loaves this week and also, if you want a specific loaf, I’ll try to give you a relative time frame when they'll be coming out of the oven, but everything should be available by noon.

There will also be a couple special bagels this weekend - **The Shiksa (homemade ham + cheddar) will be back. **

GIVE THE GIFT OF BREAD!

We think Weekly Bread Shares could be a great gift for the Holidays. If you purchase a share between now and the end of the year, just add a note at checkout of who the share is for/their email and when you would like me to send the notification to them. Viola - they get to pick up a fresh loaf every weekend. I can’t think of anything that will make them happier.

For every share purchased between now and the end of the year, I’ll also throw in a free “Leavened By Nature” tote bag. Cheers!

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guaruntees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share
 

This Week’s Loaf: Oland + Upstate Levain + Kamut Pan + Baguettes

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As mentioned above, a relatively small bake this weekend - No Kingston Country loaves, but a lot more Oland + Levain than usual.

  • Kamut Pan loaves are our favorite sandwich bread. Kamut (aka Khorosan) is an ancient grain that we get from Milanese in Quebec. I think it has a bit of a sweet honey taste while still being 100% vegan (like all our other breads). It will be great for leftover turkey or PB jelly sandwiches.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

Now Playing: Anenon - Tounge

This ambient/jazz/electronic album was shared with me recently and its been a good soundtrack for my recent travels and walking around cities. It's quiet and reflective. Peaceful but not at all boring.

Aaron Quint
Week 51: Oatmeal and all the feels

I am very happy to report that after a week of setbacks, last weekend was one of the best weekends for baking yet. The bagels and bread were both (IMHO) some of the best I’ve ever made and we had a fun Saturday talking to some of our favorite customers and making cookies (cookies will now be a regular thing FYI).

So what were the changes? TEMPERATURE and TIME. That’s it. I adjusted some formulas slightly to include additional helpings of our levain (starter culture) but really the biggest difference was keeping a very close eye on the ambient temperature and the length of fermentation. Sourdough/Natural leavening/Wild yeast is a super finicky beast and can really only do its best work at very specific temperatures (ideal = ~76F). Slightly lower is OK, it just takes a little longer, slightly higher also OK, just moves faster. But too far in either direction and you’ll end up with over or underproofed bread. 2 weeks ago, it was super cold in the kitchen (read: 60F) and the wild yeast just couldn't do their jobs. Last weekend, we not only cranked the heat a bit, but we watched the dough very very closely, checking the temp ever 30 mins to make sure it stayed even and moving it around the room to try to keep it warm. It worked. We’re employing the same techniques for the rest of the winter, including adding a small space heater and some other tools to monitor the fermentation.

This weekend will be a good one.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

This Week’s Loaf: Oat Porridge + Oland + Upstate Levain + Kingston Country + Baguettes

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  • Oat Porridge is one our most requested loaves (it’s also one of the most time consuming to make which is why we don’t have it every weekend). It starts with a base of half whole wheat, similar to our Upstate Levain, with the addition of freshly milled oats which we cook down into a rich porridge. When this is mixed into the dough it gives it rich oatmeal flavor, while also making the texture extremely moist and rich. This bread also keeps the longest (besides the whole rye loaf) because of its high moisture content. Great with a giant pat of butter or jam.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Darondo - Listen to My Song

A classic in the ‘lost album’ genre, Darondo’s unique soul/funk recordings were almost lost to time and only unearthed in the past couple of years. Besides the single ‘Didn’t I’ this whole album is full of funky cuts that will get stuck in your head and you’ll be grunting and shuffling along in no time.

Aaron Quint
Week 50

Holy Canoli! I started writing this and realized this marks the 50th week of delivering bread to my fine community. It feels like a lot more and lot less at the same time. Thank you all for all your support.

Especially, Thanks for your support even when the bread isn’t that great (like last week). Sure it was edible, and I bet a lot of you liked it, but being my own harshest critic, it was clearly not up to my standard. Why? Well, the short answer is COLD. All of a sudden last Thursday and Friday the extreme cold that hit made the kitchen drop significantly in temperature (it was 50F when I got there on Friday morning!). Just like I had to when it got hot, this is a process, and I’m having to revisit all of my formulas and timings to adjust for the new coolness. I have some ideas for this week and hopefully it will be much better. (If you’re interested in more of the science about this, I’m happy to talk your ear off).

This week should be a good weekend, though, with some extra special bagels and if all works out, some very stellar bread.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guaruntees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

This Week’s Loaf: Sesame Semolina + Oland + Upstate Levain + Kingston Country + Baguettes

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Unfortunately, we had a lot of extra loaves last week as a lot of shareholders didnt show up. A reminder to please let me know if you’re not coming, and if you are and want me to save a specific loaf just send a note! Baguettes have also become extremely consistent and good (aka every week is a little bit better with them).

  • Sesame Semolina is one of our alltime favs. A blend of whole wheat, white and semolina flours, its beautiful yellow color and special aroma make the perfect bread for dipping in your favorite red sauce, with a slice of fresh cheese, or just a healthy dose of good olive oil.

  • Oland is a grain of Scandavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Slum Village - Trinity

I’ve been on one of my regular ‘Dilla’ (Jay Dee/J Dilla) kicks, where I listen to ‘Donuts’ 1000 times in a week, and mix it up with some of his other greatest works. Trinity is definitely up there (with ‘Like Water for Chocolate’, ‘Jaylib’, ‘Labcabincalifornia’). Enjoy some of the classics of early aughts Chicago hip-hop. RIP Dilla.

Aaron Quint
Week 49

Feeling very thankful today! A lot of you ordered and came and picked up bread for Thanksgiving and I even got to save a loaf for myself. The Rough Draft first birthday was a big success. We served about 150 plates of food and still managed to have too much left (be prepared to see Smoked Turkey and Pastrami on a bagel near you soon). It was a ton of fun and I loved seeing all the friendly faces chowing down and even coming back for seconds.

This weekend we’re FINALLY back to ‘normal’. It's going to be a little bit of a big bake tomorrow as I was unable to do my typical Thursday/Friday prep, but that just means more fresh bread for you and yours.

And after a 3-week hiatus because of travel and the party, bagels and baguettes are back tomorrow. I can’t wait! Tomorrow is also Small Business Saturday so please come out and support all your favorite Uptown Shops (despite the cold)!

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

This Week’s Loaf: Kamut Pan + Upstate Levain + Kingston Country + Baguettes

A limited amount of loaves this week because of no Friday bake, but if you want me to reserve something for you, let me know!

  • Kamut Pan loaves are our favorite sandwich bread. Kamut (aka Khorosan) is an ancient grain that we get from Milanese in Quebec. I think it has a bit of a sweet honey taste while still being 100% vegan (like all our other breads). It will be great for leftover turkey or PB jelly sandwiches.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Lando Chill - For Mark, Your Son

This album is a couple years old at this point, but something about the interesting mix of hip-hop/soul/jazz/gospel keeps me coming back. The production is super unique and has you nodding your head even without the boom bap.

Weekly UpdatesAaron Quint
Week 48

Greetings from Winterland, USA. I’m planning on warming up near the oven for the next few days but will have to spend a bunch of time outside working the smoker for this weekends main event (see below).

With the big party happening this weekend, there will be no bagels for sale but there will be bread and TONS of food, so please come by and eat.

We will also be in full effect for bagels and all the fixings on the Saturday after Thanksgiving (11/24). Looking forward to indulging you after a full week of eating.

Pre-order Bread or Signup for a share

ROUGH DRAFT BIRTHDAY PARTY Saturday, Nov 17th.

This Saturday on top of our bread shares, we’ll be cooking and smoking up a storm to celebrate Rough Draft’s First Birthday. There will be food starting at noon (until we sell out) as well as lots of other giveaways and fun. See the full menu above. Additionally, If I'm not passed out from cooking for 24 hours straight, I’ll be doing a DJ set starting at 9PM. Get ready to GET DOWN.

Thanksgiving Shares

On top of shares for this weekend, I’m doing a special pickup for bread for Thanksgiving. You can pre-order loaves through Monday for pickup Weds at noon.. If you have a share, you can use one of your share credits for a loaf, but you have to let me know by Monday. I won’t be baking extra so please get your orders in!

This Week’s Loaf: Caraway Rye + Oland + Upstate Levain + Kingston Country

No baguettes or bagels this weekend and bread beyond shares will be really limited. Please let me know if you want me to reserve something for you if you have a share, or buy a loaf ahead of time online.

  • The first round of Caraway Rye came out great - a really good middle ground of my favorite sourdough and the classic NY Deli Rye. We’ll be serving this with our BBQ this weekend.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Ben Salisbury, Geoff Barrow - Annihilation Soundtrack

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Kind of an odd pick this week - I watched Annihilation on a recent flight (the movie was ‘OK’) but the soundtrack was great. This has been my late night focus music for the past week. It’s an interesting mix of live instrumentation (strummed guitars) and wild synth growls.

Aaron Quint
Preorder your Thanksgiving Loaves

Greetings from foggy San Francisco. I'm away this week again for work so that means that there will be no bread again this weekend. Fortunately, this should be the last time this year, and if I do my job and am able to train up my friendly assistants it might be the last time ever? (!?!?)

However, this isn't just a reminder that there is no bread this weekend, because there is also NEWS.

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Preorder your loaves here

Wouldn't it be nice to have a beautiful fresh loaf (or 2) for your Thanksgiving meal? We're offering a choice of 2 different loaves that will be baked fresh for pickup on Wednesday 11/22.

Pickup will be at Rough Draft Bar and Books. More information will be sent the day before.

Cranberry + Pumpkin Seed is a special bread just for Thanksgiving. A levain style loaf studded with dried cranberries and pumpkin seeds. Very festive. Perfect for a spread of cheese before dinner or after or as a centerpiece for your table.

Kingston Country is our classic sourdough loaf. It’s mostly white with a bit of whole wheat for flavor and with very open crumb. This is an all purpose loaf that is great for sandwiches or for the best stuffing ever. In fact, our friends at Ravenwood used this bread for their stuffing recipe in Williams Sonoma.
 

Rough Draft First Birthday - Saturday 11/17


Next Saturday, 11/17 come to Rough Draft where instead of bagels (there will still be bread, just no bagels) we will be serving a full meal of what I'm calling Jewish BBQ. Somewhere in between Jewish Deli and American BBQ: Smoked Brisket Pastrami, Smoked Turkey, Smoked Beef Salami, Noodle Kugel, Collard Greens. It's going to be great. Food starts at noon, but you can pick bread up starting at9AM. If you come back at 9PM I'll also be closing down the place with a DJ set.


Bagels are back after Thanksgiving


And finally, the next bagels will be 11/24 the Saturday after Thanksgiving. We'll be doing a massive spread so come decompress after all that family with a hefty dose of NOSH.

Aaron Quint
Week 47

I’m briefly back on this coast with just enough time to make bread and bagels for you fine people. I spent last week in LA, mostly doing work, but also getting to eat copious amounts of delicious food and absorb some sunshine. If you want LA food recommendations, I never hesitate to share :)

I’m excited to be back in the kitchen though and not only baking but planning some big upcoming fun (see below). This will also be your last weekend for a couple weeks to get bagels, so I highly recommend stocking up.

Also Important Note: Kingston Bread Lab will be closed another weekend. Unfortunately, due to work travel, I’ll be out of town and so there will be no bread the weekend of Nov 10.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

ROUGH DRAFT BIRTHDAY PARTY Saturday, Nov 17th.

My favorite place on earth, neighbors, and also my home away from home are celebrating their first year in business. Saturday, Nov 17th Rough Draft will be brimming with good vibes, food, and music. I’ll be doing regular bread that weekend, but no bagels because instead of bagels I’ll be putting together a dream spread of a concept I’ve been mulling over for a while - Jewish Deli BBQ. Starting at noon, we’ll be serving hot plates of Pastrami, Smoked Turkey, Salami and all sorts of veggie sides. I couldn’t be more excited. Save the date, more info coming soon.

This Week’s Loaf: Caraway Rye + Oland + Upstate Levain + Kingston Country

On top of our regular rotation, we’ll also be doing baguettes again this weekend (which should be out around 10AM).

  • I’ve been developing what I hope will become a new favorite - my take on a NY Deli-Rye bread - but my way - Sourdough, with a good dose of high extraction whole wheat, covered in caraway seeds. I expect this to be the ultimate Ruben bread.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Bacao Rhythm and Steel Band - The Serpent’s Mouth



This was my L.A. album last week. I was in a Caribbean restaurant and was happy listening to this steel drum cover of Dr. Dre’s Xplosive. It just seemed so … appropriate. I found the album and its an awesome collection of funky steel drum covers of a lot of hip-hop and other popular music (best runner up = Jan Hammer’s Crocket’s Theme).

Aaron Quint
Week 46

We’re getting the hang of the new oven for real now. This past week's bagels I would rank as the best bagels I’ve ever made(?!) Also the best baguettes and some of the prettiest Levain loaves, too.

This week we’ll be dialing it in again on all that. Since I’ll be out next week as well (see below), it’s time to stock up on bagels, etc to get you through the drought.

Also Important Note: Kingston Bread Lab will be closed two weekends in the next month. Unfortunately, due to work travel, I’ll be out of town and so there will be no bread the weekends of Oct 27 and Nov 10.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share


This Week’s Loaf: Mainer + Oland + Upstate Levain + Kingston Country

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On top of our regular rotation, we’ll also be doing baguettes again this weekend (which should be out around 10 AM) and some Foccacia to be sold by the slice.

  • This week’s Lab loaf is a brand new one: The Mainer is a Levain style loaf made with 100% High Extraction whole wheat flour from Maine Grains. It should be richly flavored hearty loaf for all your spreading needs. A number of people have asked for 100% whole wheat loaves and I’m hoping this will be a good answer.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Chastity Belt - I Used To Spend So Much Time Alone

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Back to the shoegaze. This album, especially the lead track seems perfectly suited for this transition into the fall. Melodic, aggressive, but quiet at the same time.

Aaron Quint
Week 45

Thanks to everyone who came out last week for Saturday and Sunday bagels and bread! It was the most bread and bagels and everything we ever made in a single weekend, and you pretty much bought it all. We had a great time making food and seeing friends play music. We love this town.

Saturday was the first time trying to do bagels early and it was a little bit of running around like maniacs, but we did it. Sunday was a lot more chill and it was a great opportunity to really hone in on the process with the new oven. By this weekend, we’ll have it down to a science, so come early and grab bagels and bread.

This Sunday, I’ll also be attending and providing bread for an awesome event at the Lace Mill: An Afternoon with Master Miso Maker. I’m excited by all kinds of fermentation and so this seems like an amazing opportunity that this is coming to Kingston. It looks like the workshop is full at this point but the reception (with food) is still open.

Also Important Note: Kingston Bread Lab will be closed two weekends in the next month. Unfortunately due to work travel, I’ll be out of town and so there will be no bread the weekends of Oct 27 and Nov 10.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

This Week’s Loaf: Polenta + Oland + Upstate Levain + Kingston Country


  • Our Polenta loaf is quickly rising the ranks as one of the favorite loaves of our shares. It starts with a mix of local whole wheat and white flour and then we add NY-grown and milled corn grits (polenta) that we’ve soaked overnight. The result is a rich and creamy loaf, studded with little bits of flavorful milled corn.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Pan Amsterdam - The Pocket Watch

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Back on the weird hip-hop train. This album came to my attention via Bandcamp and it's almost a little too weird at times, but his voice (kind of like a late GZA) keeps me coming back.

Aaron Quint
Week 44

It’s going to be a big weekend in Kingston and we’re trying to keep pace.

O+ Festival is this weekend and there will be tons of artists, musicians and fans roaming the streets of Uptown. We’re going to try to see as much as possible between shifts at the bakery. Check out our friends The Hipstones, Clare Manchon, JK Vanderbilt, and Blood & Sugar Pills preforming throughout the weekend.

We have a bunch of friends at Field + Supply this weekend, too. Including Stonecutter SpiritsLAIL, and Rough Draft Bar & Books.

For us, we will have copious amounts of bread at Rough Draft as well as at RavenwoodVillage Coffee & Goods, and Westwind Orchard.

The biggest news is that with the new oven, we are going to try to start bagels at 9:30AM! We’re still working out exactly how to use it to its full potential, but we were pretty pleased with how the bagels came out.

We will also be doing (for the first time ever) a smaller bake on Sundayincluding bagels and a small number of loaves. Please come through and send your friends.

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.

Pre-order Bread or Signup for a share


This Week’s loaf: Oland + Kamut Pan Loaf + Upstate Levain + Kingston Country

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I’m taking a break from the Rye loaves this week. While they are pretty popular, they dominate the oven for a long period of time and I need all the oven time I can get this weekend.

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • Kamut is another ancient grain (also known as Khorasan) that we use to make one of our favorite sandwich loaves. The Kamut (even when mixed with other flours) gives the bread an almost honey flavor, without any added sugar or ingredients. This is the best PB+J bread ever.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Balún - Prisma Tropical

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This is one of the acts we’re most excited to see at this years O+. We love the fresh and interesting sound of this Puerto Rican Indie/Electro band. I actually hadn't heard the music until I saw the bill, but I couldn't be more excited to have them come to Kingston.

Aaron Quint
Week 43

Good news and bad news.

Good news: The new oven should be arriving and installed this Friday! All the other small gear has arrived and I’m excited for a lot of testing and baking over the next couple of weeks. ALSO, If all goes well this weekend, by the following weekend (O+/Columbus weekend) we should be able to do bagels starting at 9AM.

Bad news: The very related bad news is that because the oven won't arrive until who knows when on Friday, I won't have time to do a test batch before Saturday morning, meaning bagels will still happen but will be at the normal time (11 AM)

Last weekend, we tried making a 100% whole rye loaf for slicing as a low gluten option that could be ordered with any of the bagel toppings. It came out great and was a big hit! Lots of people asked if they could buy whole loaves, so well have a limited number this weekend. Also, we’ve started to work on some fall specials so look out this weekend for some new items (Read: Apple Pie Cream Cheese).

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 11 AM on Saturday.

Pre-order Bread or Signup for a share
 

This Week’s loaf: Oat Porridge + 100% Rye + Upstate Levain + Kingston Country

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  • Now that its fall, it seems only appropriate to bring back a bread I (for some reason) associate with cooler weather - Oat Porridge. Our Oat loaf starts with a 50% whole wheat base and then adds a hefty amount of cooked oatmeal. The final product is a rich and moist bread that is the perfect vehicle for butter or maple syrup (or both).

  • Our 100% rye pan loaf is made in the style of Vollkornbrodt. It is naturally leavened with a rye starter and chock full of seeds (flax, poppy, sesame). It is heavy and delicious. It will last for weeks if wrapped. Unfortunately, due to the much higher cost of making this bread and the low quantities I’ll be making, I can’t offer this as an option for shares. If you want to reserve an extra one, though, let me know - they will be 10$/loaf.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: Amen Dunes - Freedom

We’ve been playing this album in the bakery over the past couple of weeks. It’s brooding and emotional in a way that I can connect to recently, but it's not so EMO that you cant work to it. At first, Dan thought this was early U2 (and it definitely has some of those tones) but it feels way more modern to me.

Aaron Quint
Week 42

he biggest news of this past week is that we’re growing (a little!). Thanks to Rough Draft and their willingness to help, I’ve purchased a second small convection oven and some other small equipment that will be arriving soon. With this in place (hopefully before O+/Columbus Day) I’ll be able to do more baking every weekend, including something that everyone has been asking for - bagels starting at 9 AM (when Rough Draft opens). By having the oven space to do bagels and bread at the same time, I should also be able to do more bread as well as cookies and other awesome treats. More news and updates once this is all in place.

This Saturday in Kingston is the Art Walk and there's a ton of great events and things to see. Your first stop should be Rough Draft at 11 AM for a bagel sandwich and a coffee.

We’re also two weeks away from Kingston’s biggest weekend - O+. I’m planning on doing a bunch of special stuff that weekend, including bagels on SUNDAY as well. Stay tuned!

You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 11 AM on Saturday.

Pre-order Bread or Signup for a share
 

This week’s loaf: Semolina Sesame + Einkorn + Upstate Levain + Country

  • This week I’m bringing back some old favorites.

  • Semolina Sesame is our take on an ‘italian bread’. Ours is made with organic Semolina flour, high extraction whole wheat, and our sourdough starter. There is no better bread for pairing with a rich red sauce and maybe a meatball or two.

  • Einkorn is one of my favorite ancient grains to work with. It has such a unique aroma and flavor, even though its an ancestor of the wheat we know today, it tastes completely different. I think of it as being ‘grassy’ and having an almost olive oil like flavor, with nothing but the flour itself.

  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.

  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.

Now Playing: John Hopkins - Singularity

It’s been a while since I’ve had a straight electronic/instrumental album on here, but John Hopkins is one of my favorite artists in the genre and his new album doesn’t disappoint. This is moody, atmospheric, but also in parts, makes you want to get up and dance. This video is extremely on point, too.

Aaron Quint