Kamut Kamut Kamut Chameleon

I was nervous again about the bagels on Friday morning - no explosions, but they did expand a lot more than usual. Luckily, besides a few sacrifices - they turned out great and Saturday was a lot of fun despite the run. Also, thanks to everyone who came out and ate (and waited) for Pizza on Friday. We think it was really good for our first go, but we know we can also do better. We’re looking for another day to do it at RD, but save the date for June 2nd for more Pizza at West Kill Brewing.

Also: NOTE: We will be closed the weekend of 5/18 for more business travel, but we’ll be back in business and going all out for Memorial Day.

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 Loaves: Kamut Pan Loaves + Polenta + 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.

  • Polenta loaves are back this week. This is similar to our Oat Porridge loaf, where we mix in a grain after forming a solid base dough. In this case, beautiful local polenta (coarse corn meal) from Farmer Ground is mixed in to a half whole wheat base, similar to the Upstate Levain. The result is a tangy but sweet loaf, studded with the texture of the polenta. Perfect for a bowl of chili as we end stew season.

  • 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: Big Thief - UFOF

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I can already tell this is going to be on repeat for weeks. When I saw them at BSP for their last tour, I left feeling so deeply inspired and emotional. I knew that sadly, this would probably be their last show at BSP because their next tour they’d be playing sold out huge venues. Good for them, I was right, but sad for me - that was one of the best live shows I’ve ever seen.

Aaron Quint
Beats and Durums

Welp, well last week did not go as expected. The weird warm day on last Thursday wreaked havoc, not only on the dough but on our walk-in. I got into the kitchen Friday morning to find the bagel dough had literally exploded overnight. It was sad. I’m over it. Much love to all the people who still came out and got bread and to the folks who were fine pushing their orders to the following week (and to Magnus who was giving out pictures to make everyone feel better). This week is cooler (and we fixed some issues with our walk-in) so we should be fine anyway, but we’re taking extra precautions just in case.

Sunday we spent the day at West Kill Brewery and despite the freezing rain (don’t worry, we were under a patio) we had a great time and will be doing it again on June 2nd!

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 THIS FRIDAY at Rough Draft

Additionally, because we didn’t sell all the pizzas we wanted to - we’re going to be having our first ever go at Neopolitan style pies cooked to order at Rough Draft. We’ll have a very limited number of doughs to make so it will be first come first served starting at 6PM on Friday May 3rd.

This Week’s Loaves: Whole Durum + Upstate Levain + Country + Baguettes

  • Durum is one of the most ancient grains and is still used all over the world. It is known as Atta in India (and what Chipatis are made from) and is the grain that Semolina comes from (Semolina is just the middling extracted from the Durum grain). We have a supply of whole organic Durum grain that we’ll mill ourselves for this loaf. It has a rich flavor that will remind you of your favorite pasta (and maybe flatbreads). Soak this bad boy in olive oil and you have a treat.

  • 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: Kiefer - Happysad

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My main man MRB sent me this album last week knowing it was directly in my wheelhouse. Melodic, upbeat, instrumental hip hop, with live instrumentation. Say no more.

Aaron Quint
Einkorn and Spring Feels

Being in the city was nice, but it feels amazing to be back and thrust into the wonders of Spring in Kingston. I don’t think I ever really appreciated trees until I moved up here, and now I find myself stopping in awe around every corner (there are a lot of good trees here).

I got to indulge in some great food in NYC last week, even hitting up my home bagel and pizza shops. They were both great, but now that I’ve been eating KBL bagels every weekend, the one thing that’s so different is most bagels have no flavor. They just taste like slightly sweet white bread. It reminds me how flavor is the most important thing for me and I will sacrifice almost everything else for it. It should be a good weekend for that!

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 @ West Kill Brewing Sunday 4/28

In a couple of weekends, we’re going to be (hopefully) enjoying the beautiful weather and cooking pizza (and some other tasty treats) outside at West Kill Brewing’s Taproom in the Catskills. Our friends at West Kill make some of the best beer in the area (and we would argue anywhere) and we can’t wait to pair some classic pizza cooked in a portable oven and our some of our favorite sandwiches as well. Take the drive into the mountains and come through starting when they open around 12:30 until we sell out.

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

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  • 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.

  • 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.

  • 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: Lil Simz - GREY Area

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After a GRIME week and our general addiction to the chill side of modern rap, Lil Simz seems like the perfect jam to really take us into spring. Alternatingly dark, powerful, fun, and catchy, her flow is just so good and the music is great.

Aaron Quint
Going up to Country

Last Saturday was a real blast! We were hustling like crazy on one of our busiest days of all time (no joke!) and also doing a photo shoot for SIFT magazine. I will not see the photos for a while, but thanks to everyone who participated and smiled at us. We <3 our community.

Get your bread fix in this weekend as we’ll be closed the following weekend for Passover.

Reminder: We do bagel platters now if you need something for an event!

Note: We will be closed/no bread the weekend of April 20th. It’s Passover and we’ll be visiting family and eating lots of Matzo Balls.

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 @ West Kill Brewing Sunday 4/28

Photo by Tom Eberhardt-Smith

Photo by Tom Eberhardt-Smith

In a couple of weekends, we’re going to be (hopefully) enjoying the beautiful weather and cooking pizza (and some other tasty treats) outside at West Kill Brewing’s Taproom in the Catskills. Our friends at West Kill make some of the best beer in the area (and we would argue anywhere) and we can’t wait to pair some classic pizza cooked in a portable oven and our some of our favorite sandwiches as well. Take the drive into the mountains and come through!
 

This Week’s Loaves: Oland + Upstate Levain + Country + Baguettes

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Testing out some new flour with the country this week, so no lab loaves!

  • 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: People Under The Stairs - “O.S.T.”

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Another old one this week. “Acid Raindrops” has been one of my all time favorite under-rated hip-hop songs of the early aughts. This album (and this group?) as a whole has consistently been producing some of the most bumpable and head-noddable hip hop for two decades now.

Aaron Quint
Semolina (is back again)

We had a blast last weekend serving bagels and charcuterie for one of our busiest Saturdays ever. Our friends at Westwind Orchard are opening again this weekend for food (some of it served on our bread) and that means Summer is just around the corner. We have a bunch of leftovers from last weekend’s spread so look forward to some very very very special bagels this weekend (think fancy cheese and meats).

Reminder: We do bagel platters now if you need something for an event!

Note: We will be closed/no bread the weekend of April 20th. It’s Passover and we’ll be visiting family and eating lots of Matzo Balls.

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

Photoshoot!

This weekend (Friday afternoon and Saturday morning) a local photographer we’ll be around to take photos of us in action for an upcoming article in a national baking publication. We’re very excited! They want to get some shots of the counter in action, so if you are very camera shy just let us or the photographer know. We’re going to try to keep it as low impact as possible.

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

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  • 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.

  • 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: Bibio - Ambivalence Avenue

This album is 10 years old now (which blows my mind) but it stills sounds fresh. To me, this is a Spring album. Something about the vocals and bouncing rhythms reminds me of bus rides on green highways. It's as good a working album as a relaxing album and that's something hard to pull off.

Aaron Quint
Oven Spring

Spring is really here (almost!). I spent an afternoon this week exploring the neighborhood with my son, Magnus, looking for signs of spring. Green things are coming! We can’t wait to for all sorts of special spring bread and bagels, but in the meantime, let's wrap up the winter with a bang.

Last week we sold out of bagels by 12:45 so come early or preorder. Until we can figure out a better fridge situation, no more dozens to go other than pre-orders.

Reminder: We do bagel platters now if you need something for an event!

Note: We will be closed/no bread the weekend of April 20th. It’s Passover and we’ll be visiting family and eating lots of Matzo Balls.

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 Saturday, 3/30 - Charcuterie and Hudson Valley Brewing

Next Saturday, Rough Draft is hosting a Hudson Valley Brewing Tap Takeover and we’re pairing their delicious sours with handmade charcuterie plates. You may or may not know from the various things I do for bagels, but one of my other loves is making fine cured and prepared meat. We’re making a number of special preparations for Saturday including Country Pate, Mortadella, and Chicken Liver mouse (all from scratch!) and served with some local cheese and of course some slices of bread.

This Week’s Loaves: Kamut Pan Loaves + Oland + Upstate Levain + 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 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.

  • 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: Les Yper-Sound - Explorations in Drums + Sax

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This is a recent discovery of a couple of years old album by some of the producers and musicians behind the Beastie Boys instrumentals and other great modern funk + afrobeat. This is funky and fun and has kept me going the past two weeks.

Aaron Quint
Mental Polenta

Temperature. Baking is 90% temperature control and adaptation. So, as you probably know if you’ve been following for a while, every time the seasons shift a little bit, or we get a warm spell or a cold spell, we have to change everything we do and adapt to the new normal. Last week was a little blip. A very warm day through everything off and now we're working and testing to get back to normal. I’m not sad about warmer and longer days - but figuring out how to bake in a room with very little temperature control is a constant challenge. This is mostly fun for me and once in a while (like last weekend) we get near perfect bread. Hopefully, this week is no different!

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 Friday, 3/22 - Pizza + Wings + Founders Brewing

PIZZA is back. For our March Pizza night, we’re supporting a Founder’s Brewing Release party at Rough Draft. Once again with the square pies and hot wings. Friday 3/22 starting at 7 PM until sold out.

Next Saturday, 3/30 - Charcuterie and Hudson Valley Brewing

Next Saturday, Rough Draft is hosting a Hudson Valley Brewing Tap Takeover and we’re pairing their delicious sours with handmade charcuterie plates. You may or may not know from the various spreads I do for bagels, but one of my other loves is making fine cured and prepared meat. We’re making a number of special preparations for Saturday including Country Pate, Mortadella, and Chicken Liver mouse (all from scratch!) and served with some local cheese and of course some slices of bread.

This Week’s Loaves: Polenta + Oland + Upstate Levain + Country + Baguettes

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  • Polenta loaves are back this week. This is similar to our Oat Porridge loaf, where we mix in grain after forming a solid base dough. In this case, beautiful local polenta (coarse cornmeal) from Farmer Ground is mixed in to a half whole wheat base, similar to the Upstate Levain. The result is a tangy but sweet loaf, studded with the texture of the polenta. Perfect for a bowl of chili as we end stew season.

  • 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: Woods/Dungen - Myths 003

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Shout out to one of our regulars, Jeremy, whos band Woods consistently puts out great music. This new(-ish) collaboration with another favorite, Swedish psych band Dungen, is a real jammer and has been playing regularly as we prep for the coming Pizza storm.

Aaron Quint
Rye 'til I Die

Last Saturday was a bit bonkers. We’ve been trying to get the bagel timing down perfectly and I’ve been trying to hand off more steps of the process (delegate or die!) and we had a very strange (but overall still very tasty) batch of bagels. I also got to take home a Semolina loaf and was very very happy with how that came out. This week, we begin a couple back to back weeks of events, exciting times!

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 Sunday, Bubbe’s St. Patrick’s Day

This Sunday, 3/17 - we’ll be spending St. Patricks day slinging Corned Beef in a typical way, but maybe not one typical for St. Patrick. We’ll have Corned Beef on Rye, and sides of Matzo Ball Soup. First come, first served starting at noon with a (very) limited number of sandwiches made with some beautiful house-cured organic corned beef brisket, KBL Deli Rye, and a whole lot of mustard. Zay’s Zay’s matzo ball soup as well.

Next Friday, 3/22 - Pizza + Wings + Founders Brewing

PIZZA is back. For our March Pizza night, we’re supporting a Founder’s Brewing Release party at Rough Draft. Once again with the square pies and hot wings. Friday 3/22 starting at 6PM until sold out.

This Week’s Loaves: Deli Rye + 100% Whole Wheat + Upstate Levain + Country + Baguettes

I’m making a smaller amount of Country loaves these days (before wholesale picks back up in the Summer) so if you want one, please email to let me know to save one for you (that goes for any of the loaves actually).

  • Deli Rye is our naturally leavened take on a classic Jewish Rye. A mix of Rye, whole wheat, and white flours, dusted with caraway seeds and cornmeal. We’re making a bunch for Sunday’s sandwiches, so you can get lucky and take one home.

  • 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.

  • 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: Skee Mask - Compro

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Some straight modern German Techno/Trip-hop to round out this winter. Only the darkest/bassiest tracks will suffice right now.

Aaron Quint
Week of 3/9

Reflecting on the past year baking at Rough Draft it’s pretty exciting to me how far we’ve come in such a short time. I’m thinking about writing something longer about this, but in the meantime, thanks again to all of you who have supported Bread Lab since the beginning and come with your smiles and leave with bread every week. We do it for you!

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

Bagel Brunch Catering

As the seasons change, we’ve been getting a ton of requests for big orders of bagels for events (weddings, baby showers, etc) and have tried our best to fulfill them. As we’ve also upgraded some equipment (hello dough divider) and I’ve gotten more help in the kitchen, not only is this possible, it’s something we’re excited to do for folks! We’ve put together a page full of information and pricingfor all your noshing needs. Please don’t hesitate to hit us up with any questions you might have!

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

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Bringing back an all time favorite, Semolina Sesame this week. We are ordering some new baking pans as well so expect a bigger stock of pan loaves soon.

  • Sesame Semolina is one of our all-time 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.

  • 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’s my kids favorite for PB+J 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: DJ Koze - Knock Knock

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An eclectic album that ranges from dancy to mellow to BUMPING. I’ve enjoyed Koze’s music for a while and though there aren't necessarily any tracks on this that I need to listen to over and over, I’ve found myself putting this on pretty constantly throughout the week as it’s great ‘getting down to business’ music.

Aaron Quint
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