Settlin in to Cozy-times

Wow! What an amazing weekend last weekend was. We hustled and got through 4 straight days of service and besides being exhausted, it was all smiles on the other side. We even got to go out and enjoy some of the shows during O+. We’re very grateful again for our awesome community and every day we feel lucky to live where we do.

This weekend its back to ‘normal’ but we will still have some fun specials to share. Also, lookout for a big announcement tomorrow.

You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday.

More upcoming events:

  • October 27th PIZZA at Westkill (Weather permitting)

  • Nov 8th PIZZA at Rough Draft with Kings Court Brewing Takeover

  • Nov 16th Rough Draft’s Second Anniversary Party + BBQ

This Week’s Loaves: Oat Porridge + Rye Shokupan + Upstate Levain + Kingston Country + Baguettes

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This week we got our first delivery of freshly milled flour from our friends at Sparrowbush Farm across the river. We should be baking a couple of test loaves on Saturday but not listing them for pre-order because not sure if they'll come out.

  • Oat Porridge is kind of what it sounds like. We take local steel-cut oats and cook them into a porridge which is then mixed into a half whole wheat base. The cooked oats add flavor, but also improve the total texture of the bread and make it soft and supple. This is the ultimate bread for a fruit jam.

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a sourdough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast, or Konbi style 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: Elvis Perkins in Dearland - Shampoo

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I felt lucky to see Elvis Perkins and his band perform this and other songs at the Old Dutch Church during O+. I had kind of forgot about this song, tbh, but its very good, and the energy was palpable in the church at night.

Aaron Quint
XO+

Thanks for a wonderful (busy) weekend last week. We’re hoping to make a big announcement before O+ but not sure if it will happen yet - stay tuned! In the meantime, heads up on some awesome things going on:

This weekend we'll have lots of bread at Rough Draft but it's also the last weekend at Ravenwood (and well have a lot of bread there). Go check it out and check out my (AQ’s) partner, Kat Howard’s installation while it's still up.

You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday.

O+ IS HERE

This (Columbus day) weekend (Oct 11–13), The O+ Festival is having it’s 10th festival in Kingston. We’ll be working and hanging non-stop, here’s our schedule:

Friday 6:30PM: O+ Tap Takeover + KBL Ciabatta Sandwiches. We’ve been working hard on our ciabatta and are excited to stuff them with some of our favorite (Mediterranean leaning) treats. Think Mortadella, Beef Pizzaolo, Mozzarella, Ricotta, … There will be a Veg option as well.

Saturday 9:30AM: Our ‘normal’ Saturday except with the most bagels we’ve ever made. Sandwiches, Loaves, WHITEFISH, Pastrami Lox, oh my.

Sunday 9:30AM: Special SUNDAY O+ bagel edition. We’ll be making a couple of loaves as well, but there will be bagels and mimosas and a lot of O+ folks hanging out.

BOOM!

More upcoming events:

  • October 27th PIZZA at Westkill (Weather permitting)

  • Nov 8th PIZZA at Rough Draft

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

  • 100% Whole Wheat Pan loaves are our version of a great whole wheat sandwich bread. These are made from our favorite high extraction flour from Maine Grains. Perfect for peanut butter or your favorite cold cuts.

  • 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: Caribou - Home

Really excited for the first track from Caribou in a long time. This is my autumn Jam for sure and kind of fit’s in with the O+ theme this week!

Aaron Quint
Fall Colors

Shana Tova and Happy New Year to everyone.

Another really fun week at the bakery as we enter the real deal fall here. We’re figuring out some bagel specials for you this weekend and also prepping for some awesome events coming up. We’re doing a private pizza event on Friday and some bagel catering on Sunday and really looking forward to it. A reminder that we’d do events for all occasions: Home, Temple, Office.

We also got a delivery of new flour and grain from our new friends at River Valley Community Grains in Northern New Jersey. We’re very excited to get to work with this wonderful product grown so close to us. We’ll be testing out a bunch in our Country loaves this weekend!

You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday (and a little later for Challah).

O+ IS COMING

Columbus day weekend (Oct 11–13), The O+ Festival is having its 10th festival in Kingston. As always, we’re super excited to see Uptown swell with people and art and music and we will be prepared to feed all of you all weekend long! Friday night we’ll have Special Sandwiches (more details soon) and then Saturday and Sunday, Bagels and bread and other treats all morning. All at Rough Draft, all paired with the non-stop fun of O+.

This Week’s Loaves: Table Bread + Rye Shokupan + Ciabatta + Upstate Levain + Kingston Country + Baguettes

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Table bread completely failed last week - trouble scaling it up - but we're adjusting and giving it a go again.

  • Table Bread is our new take on a Country Miche. This is a 100% whole grain bread made with grain from Maine Grains. We eventually want to do giant versions that will last for a whole week (or a large party) like traditional Miche, but this will be the same flavor and rusticity but with a more reasonable size. Great for smearing with butter or cheese, it has enough flavor to be eaten on its own.

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that’s a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a sourdough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast, or Konbi style 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: Ty Segall - First Taste

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Rock n Roll. Not much else to say. Been enjoying this tremendously this week.

Aaron Quint
Shana Tova

Yesterday we had our first KBL field trip to NYC. All in all, we stopped at more than 10 different bakeries, restaurants, and bars walked from the Lower East Side and back up to Port Authority over the course of 13 hours. It was extremely fun and it will happen again (next time, Brooklyn!). It was an action-packed day and while I would love to say I slept in and I’m recovering, it's right back to work today making dough for the weekend.

We’re making more bread and bagels then we ever have every weekend now and we’ll try not to sell out before you get there. At the same time, pre-ordering is still the best option!

You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday (and a little later for Challah).

O+ IS COMING

Columbus day weekend (Oct 11–13), The O+ Festival is having its 10th festival in Kingston. As always, we’re super excited to see Uptown swell with people and art and music and we will be prepared to feed all of you all weekend long! Friday night we’ll have Special Sandwiches (more details soon) and then Saturday and Sunday, Bagels and bread and other treats all morning. All at Rough Draft, all paired with the non-stop fun of O+.

This Week’s Loaves: Table Bread + Challah + Ciabatta + Upstate Levain + Kingston Country + Baguettes

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This Sunday begins Rosh Hashanna - the Jewish New Year! Shana Tova! We’ll be making a bunch of challah including slightly smaller round loaves, as well as our normal family-style behemoths.

  • Table Bread is our new take on a Country Miche. This is a 100% whole grain bread made with grain from Maine Grains. We eventually want to do giant versions that will last for a whole week (or a large party) like traditional Miche, but this will be the same flavor and rusticity but with a more reasonable size. Great for smearing with butter or cheese, it has enough flavor to be eaten on its own.

  • Our Challah is a naturally leavened (sourdough) version of the Jewish Bakery classic. Each loaf is hand made and braided. They contain a good amount of eggs but are dairy free. Not produced in a Kosher certified kitchen, though we use only the best organic and kosher ingredients. This makes the BEST french toast.

  • 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: Juan Wauters - Introducing Juan Pablo

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I’m excited to see Juan Waters play at BSP in a couple of weeks. I described this album yesterday as ‘Wes Anderson Soundtrack ready’. It's sweet and catchy and weird at the same time.

Aaron Quint
Corn, Tomatoes, and a Sturdy Loaf

Another fun weekend and more and more new and familiar faces. I worked a double shift last weekend, making pizza for my son Magnus’s 6th Birthday party. It was a big success. I love making pizza :)

We’re starting to plan a ton of fun activities for the fall, including a non-stop O+ weekend so stay tuned.

In the meantime: You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday (and a little later for Challah).

This Week’s Loaves: Polenta + Kamut Pan Loaves + Challah + Upstate Levain + Kingston Country + Baguettes

  • 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 cornmeal) from Farmer Ground is mixed into 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 soup or a ripe tomato.

  • 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.

  • Our Challah is a naturally leavened (sourdough) version of the Jewish Bakery classic. Each loaf is hand made and braided. They contain a good amount of eggs but are dairy free. Not produced in a Kosher certified kitchen, though we use only the best organic and kosher ingredients. This makes the BEST french toast.

  • 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: Steve Lacy - Apollo XXI

The Internet made two of my favorite album’s from the past many years, and Steve Lacy was a big part of that. His guitar work is unique and great, but the production and songwriting really shine on this one. I know this came out a couple of months ago, but it feels like a Fall album to me.

Aaron Quint
Deli'icous

Well, it got a lot colder than we thought last week and now once again we adjusted everything back to our ‘winter’ schedule to accommodate for the kitchen temps. Trust me, I’m not complaining, but it’s a constant game.

Last week we had a couple of folks come by early for Challah that we had to turn away to come back later and I want to just one, thank everyone for being awesome and patient, and two, explain why! The short story is our kitchen is small and our oven is smaller. Our electric stone floor oven (a Rofco) is awesome and makes great loaves but is very small! It can bake 6 large, 9–12 medium loaves, 12 baguettes, or 9 challahs at a time. Each of those has different timings (baguettes bake the fastest, challah’s the slowest) of between 22–45 minutes. So to produce the 100+ loaves we make every week now that means loading and unloading the oven between 7–15 times! We do some of the baking Friday night and then start at 5 AM Saturday morning. We’ve got the math down pretty well, but in order to get you the freshest loaves (and sleep a little bit Friday nights - enough to have the energy to do the bagels, too) it means not every loaf is ready at 9AM when we open.

Similarly with bagels. We use a separate oven for bagels now (which was a huge advance!) and that allows us to move through boiling and baking bagels at the same time as we’re baking off bread. The oven takes 4 half-sheet pans at a time, which allows us to bake 32 (4x8) bagels at a time. Each round takes about 8 minutes to boil and 18 to bake (we do this at the same time) so in order to make the 200+ bagels we make every weekend now, we start at 7:30 and continue until around noon. We can’t start any earlier really because we need the tablespace that will be taken by the boiling to roll baguettes and load bread into the oven.

This is all to say - It's a complicated dance and we appreciate your patience when things aren’t ready exactly when you want them to be!

Also to say, we’re looking forward to the day (hopefully soon) when we have space for a bigger oven, and our constraints are completely new.

In the meantime: You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday (and a little later for Challah).

This Week’s Loaves: Deli Rye + Oland + Rye Shokupan + Upstate Levain + Kingston Country + Baguettes


Ok! For real this time - last small batch of Oland until who knows when.

  • 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. Ideal for your favorite pastrami or ruben.

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a sourdough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast, or Konbi style sandwiches.

  • Oland is a grain of Scandanavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is 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: The Comet is Coming - Trust in The Lifeforce of The Deep Mystery

I love this band and the whole Space Apocalypse aesthetic that completely makes sense with the space-age noise and saxophone driven music. Mostly instrumental, but it doesn't feel that way. This is like the robotic descendants of Sun Ra and the Arkestra.

Aaron Quint
Fall'in in Love

Summer is over! Woo! I said that to someone else this week and they were genuinely angry at me. An important note: They don’t have kids. We dropped ours off at school yesterday and took a breath of cool air and to me, that means summer is over. It is also down to a dreamy 81F in the kitchen which things are moving at a normal pace, we can stop freaking out every bake and the bread not only becomes more consistent, but I think better flavored as we can give everything a little more time to ferment.

Sloop + Pita night was a big success and a huge amount of fun so I look forward to doing it again. I think we nailed every component from the pita to the falafel to the tahini sauce to the pickles and it felt really good. I love bringing new/interesting/different flavors to town and it made me feel confident that Kingston is ready for some fresh flavors.

Some big news on that front in the next few weeks …

In the meantime: You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday (and a little later for Challah).
 

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

  • 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.

  • Our Challah is a naturally leavened (sourdough) version of the Jewish Bakery classic. Each loaf is hand made and braided. They contain a good amount of eggs but are dairy-free. Not produced in a Kosher certified kitchen, though we use only the best organic and kosher ingredients. This makes the BEST french toast.

  • 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: Four Tet - Anna Painting

I first discovered Four Tet almost 20 years ago now in college. It was the music that I couldn't stop listening to and it powered a lot of late-night sessions, writing, printmaking, making a comedy, etc and every new release has lived up to the tremendous amount of hype and pressure I put on it. This is no different. I’ve heard that Four Tet (Kieran Hebden) lives around here. If you’re listening - come through and I’ll feed you well!

Aaron Quint
Labor of Love

Thanks again for a great weekend - we’re making a lot in expectation of a big holiday weekend. I’ve been in Cape Cod this week, actually, enjoying the last bits of summer before school starts. Really looking forward to this weekend and making some special stuff for all of y’all.

As mentioned before, we’re moving away from the Weekly Shares model in favor of allowing anyone to pre-order the bread online. All of our bread and bagels for each week are listed in the online store. Very soon we’ll be releasing VIP memberships which will give card-holders 10% discount (per year or for life) for all bread and bagels. In the meantime, if you want us to hold anything, now anyone can do that, not just shares. Pickups start at 9:30 AM on Saturday (and a bit later for Challah).

THIS SATURDAY! SLOOP + PITA SATURDAY 8/31 at ROUGH DRAFT

THIS Saturday, August 31st, local favorite Sloop Brewery will be taking over the taps at Rough Draft and we’ll be trying out a whole new concept with our friend Avi Arenfeld. KBL Pita stuffed to the brim Israeli style with fresh falafel, lamb shawarma, and all kinds of salads and sauces. Also a portion of the all the proceeds will go to raising money for Kingston’s YMCA Farm Project. The event starts at 6 PM and we should start serving food shortly after. It should be a fun one - come hungry!

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

  • 100% Whole Wheat Pan loaves are our version of a great whole wheat sandwich bread. These are made from our favorite high extraction flour from Maine Grains. Perfect for peanut butter or your favorite cold cuts.

  • Our Challah is a naturally leavened (sourdough) version of the Jewish Bakery classic. Each loaf is hand made and braided. They contain a good amount of eggs but are dairy free. Not produced in a Kosher certified kitchen, though we use only the best organic and kosher ingredients. This makes the BEST french toast.

  • Oland is a grain of Scandanavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is 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: Bob Dylan - Live at Budokan

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OK, been on a Dylan live kick recently and this album is one of the weirdest and my favorites. Its like Bowie “Young Americans” meets late Bob Marley meets Bob Dylan. Check the roots jam version of “Don’t Think Twice, It’s Alright”.

Aaron Quint
Oat, Milk Bread, and more

Another really great week at the Bread Lab. We’re basically at our maximum capacity every weekend and selling out early so if you really want bread or bagels (especially more than a half dozen) you really should pre-order here: https://www.kingstonbreadlab.com/shop/.

Thanks to everyone who came out for Pizza at West Kill on Sunday. The dough and weather were absolutely perfect and we had a really great time pulling it off for all of y’all.

As mentioned before, we’re moving away from the Weekly Shares model in favor of allowing anyone to pre-order the bread online. All of our bread and bagels for each week are listed in the online store. Very soon we’ll be releasing VIP memberships which will give card-holders 10% discount (per year or for life) for all bread and bagels. In the meantime, if you want us to hold anything, now anyone can do that, not just shares. Pickups start at 9:30 AM on Saturday.

SLOOP + PITA SATURDAY 8/31 at ROUGH DRAFT

Saturday, August 31st, local favorite Sloop Brewery will be taking over the taps at Rough Draft and we’ll be trying out a whole new concept with our friend Avi Arenfeld. KBL Pita stuffed to the brim Israeli style with fresh falafel, lamb shwarma, and all kinds of salads and sauces. It should be a fun one - come hungry!

This Week’s Loaves: Oat Porridge + Rye Shokupan + Oland + Upstate Levain + Country + Baguettes

No Challah this week but Shokupan is back and available for pre-order.

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a sourdough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast, or Konbi style sandwiches.

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

  • Oat Porridge is kind of what it sounds like. We take local steel-cut oats and cook them into a porridge which is then mixed into a half whole wheat base. The cooked oats add flavor, but also improve the total texture of the bread and make it soft and supple. This is the ultimate bread for a fruit jam.

  • 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: Habibi Funk 007

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As almost always, my best bud MRB is one step ahead of me and turned me on to this amazing DJ/Label, Habibi Funk, that is putting out reissues and remixes of Arab funk, jazz, disco, and more. It’s all REALLY good and I haven't stopped listening.

Aaron Quint
Ancient Grains

An unexpectedly busy weekend, we sold out really quickly! In fact a real record for how much we made - thank you all for your support!

This weekend should also be fun and we’re making some of our favorite breads.

As mentioned before, we’re moving away from the Weekly Shares model in favor of allowing anyone to pre-order the bread online. All of our bread and bagels for each week are listed in the online store. Very soon we’ll be releasing VIP memberships which will give card-holders 10% discount (per year or for life) for all bread and bagels. In the meantime, if you want us to hold anything, now anyone can do that, not just shares. Pickups start at 9:30 AM on Saturday.

We’re in Sift Magazine!

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Thanks to Lindsey Danis and Jennifer May, you can see our goofy mugs in the latest issue of ‘Sift Magazine’ (Fall 2019). Sift is King Arthur Flour’s magazine and its beautiful and glossy and you can find it at most big stores (Target, B&N, etc). The pictures are amazing and I hope we can showcase them more soon.

PIZZA AT WEST KILL BREWING SUNDAY 8/18

We’ll be back at our favorite Catskill’s Brewery Sunday August 18th cooking pizza to order outside. Hopefully, the weather will be good this time and we’ll be able to crank out some delicious pies for our western fans. Starting at ~noon until sold out.

Yes, there will be a vegan option. No, we don't do TOGO (stay and drink the beer). Yes, We will take credit cards. Yes, we love pizza, too.

SLOOP + PITA SATURDAY 8/31 at ROUGH DRAFT

Saturday, August 31st, another favorite Sloop Brewery will be taking over the taps at Rough Draft and we’ll be trying out a whole new concept with our friend Avi Arenfeld. KBL Pita stuffed to the brim Israeli style with fresh falafel, lamb shwarma, and all kinds of salads and sauces. It should be a fun one - come hungry!

This Week’s Loaves: Einkorn + Kamut Pan + Challah + Upstate Levain + Country + Baguettes

We won’t be at the window Friday evening this week as we’re trying to get in the last few summer evenings. We will still have fresh-baked challah Saturday morning - perfect for your BLT’s or french toast.

  • 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.

  • 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: Grouper - The Races

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Missed this new album from Grouper last year and I’m not sure why. It's very good. Atmospheric and haunting like her other work, but a little less sparse then previously. Its been humming me through a bunch of late nights recently.

Aaron Quint
We're 2!

Two years! It’s kind of unbelievable to think about. It seems like we’ve just started but at the same time so much has changed! Things that have happened in the past year:

- We have three wonderful employees! Jenn, Dan, and Emily. Dan and Emily actually pulled off making a whole batch of bagels completely solo this past weekend while Jenn and I were off at the Kneading Conference. They all bring so much to the bread lab - not just their hard work, but I really can’t believe I was doing this myself before. KBL is so much better for having them.
- We got a bunch of equipment! Where would we be without The Dutchess and The Moffat????
- We hustled our asses off and sold more than 5000 loaves of bread and 8000 bagels.
- We made a lot of friends! We love our community and appreciate all the folks who stop by just once and talk for a bit. We love feeding all of y’all. Except for the folks who squeeze the bread without asking. Not you.

Obviously, we have some big plans for growth that we’re hoping to work out over the next few months and we’re going to keep everyone involved and obviously ask for your help as well.

Special shout out to Amanda and Anthony of Rough Draft without whom, this crazy thing would not be possible and the staff of Rough Draft who put up with buckets in the walk-in and our crazy shenanigans.

The Kneading Conference this year was awesome. Jenn and I made so many new friends and got to catch up with old ones. Some very cool things in the works out of this (think collabs with friends in Maine, regular fresh flour deliveries, and more). We’re very inspired and are going to try to carry it through this year.

KBL BIRTHDAY BASH - THIS FRIDAY AND SATURDAY

OK! It’s going to be a very busy weekend and we hope to see you throughout.

Friday Night - Pizza and the craziest most amazing selection of Hudson Valley Beers + Cider (Suarez, Hudson Valley Brewery, West Kill, Equilibrium, Plan B, Sloop, Industrial Arts, Westwind Orchard, MORE!). We’re getting started at 5 PM (1 hour earlier, let's see if we can pull this off!) slinging our modern Neopolitan-ish pies.

Saturday Morning - BAGEL EXTRAVAGANZA. All of your favorites, plus some extra specials (did someone say Fried Chicken Bagel?) Also we’re working on our Whole Wheat bagels again. Any purchase over $15 gets a free tote bag. COME THROUGH.

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.

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

No Challah this week as it's going to be a LITTLE too crazy with Pizza shenanigans. Shokupan is back though as well as fan-favorite Polenta.

  • 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 into 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. Cover this in the best ricotta and olive oil you can find.

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a soudough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast, or Konbi style 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: Altin Gun - Gece

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Damn it, I’m so sad we missed this show at the Anchor last week. I’ve loved Erkin Koray and Selda and the Anatolian rock for a long time but these guys are contemporary and ROCK. Get down with the funky sounds of the electric Bağlama.

Aaron Quint
Week off, then Happy Birthday to US

A couple of weeks ago I hinted at some big news we were waiting to share. Unfortunately, as these things go, right before we're about to head north, our plans went south. The short story is, we're working on finding a dedicated location for Kingston Bread Lab and we've been hitting some roadblocks. Hopefully we'll be able to share some more positive news soon, but for now, we're taking it one week at a time.

This week, as you might know - we're off! No bread or bagels this week as we head to Maine to teach bagel-making at the Kneading Conference. Hopefully, we'll be able to teach a similar class in our home town, too.

The following weekend, we're coming back with a BANG! It's been two years since we sold our first loaf and we're doing back to back parties at Rough Draft to celebrate. 


Friday night, Aug 2nd we'll be slinging Neopolitan-ish pizzas again, and this time not only will we be starting earlier (5PM!) but our partners at Rough Draft have lined up an amazing list of local breweries and beers: Hudson Valley Brewery, West Kill, Plan B, Sloop, Equilibrium, Woodstock Brewing, and some other special surprises. WE LITERALLY CAN'T WAIT.

The next morning, Aug 3rd, we'll be doing a BAGEL EXTRAVAGANZA. Well, it will look a little like a normal Saturday (we treat every day like an EXTRAVAGANZA!), but with more fun bagels and treats. We want to sell the most bagels we ever have in a day - help us out.

We'll report back from Maine soon - check out our Instagram for regular updates.

<3
--AQ

Aaron Quint
Semi-Semolina

Pretty much everywhere, its gonna be hot.

We’re doing out best to stay cool in the kitchen. Frozen towels, lots of water, taking some breaks in the walk-in. Similarly, we’re doing our best to keep our bread cool as temps cross 102F. The ideal temperature for most of our doughs is between 76F and 84F, so needless to say that's very hard when the air is much hotter. We’ve compensated by trying to keep the water cooler and even store the bulk dough in the fridge. We’re doing our best but its very hard.

Reminders below but important: No bread or bagels the weekend of July 27th!We’ll be coming back from Maine and the Kneading Conference.

Save the Date - Aug 2/3rd KBL 2nd Birthday Bash

Friday night we’ll be doing a special pizza night followed by a big bagel blowout with some special treats on Saturday.

The Kneading Conference - July 25th/26th

Also worth noting that we’ll be fully off the weekend before (July 27th) as Jenn and I will be headed up to Maine for the Kneading Conference where we’ll be doing a presentation about Sourdough bagels. Let us know if you’ll be there! We can’t wait.

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.

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

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  • Once again we'll have another round of Challah on Friday night and Saturday morning. We’re still tweaking the recipe but we’re pretty happy with how these are coming out.

  • Semolina Sesame is our take on a classic Italian bread, but with full sourdough, and local whole wheat and organic semolina flour from Quebec. Perfect for a cold cut combo, or dragged through your favorite red sauce.

  • 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: Purple Mountains - s/t

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I was very excited to see hear that one of my favorite 'local' bands, Woods, was producing/backing a new record from one of my favorite songwriters, David Berman (Silver Jews). The album lives up to the promise and it's going to be on a lot this summer. It's sad, but sort of hopeful, with the right amount of jangle and honky-tonk.

Aaron Quint
Challah at ya boy

It was a busy holiday weekend with a lot of new faces. This weekend will be a ‘normal’ one (whatever that means anymore!) but some big stuff coming in the near future.

Save the Date - Aug 2/3rd KBL 2nd Birthday Bash

Friday night we’ll be doing a special pizza night followed by a big bagel blowout with some special treats on Saturday. Maybe I’ll DJ again? We’ll see!

The Kneading Conference - July 25th/26th

Also worth noting that we’ll be fully off the weekend before (July 27th) as Jenn and I will be headed up to Maine for the Kneading Conference where we’ll be doing a presentation about Sourdough bagels. Let us know if you’ll be there! We can’t wait.

No More Weekly Shares

So this will be followed up by a longer post explaining this decision and why and what we’re transitioning into, but you might have noticed that I removed weekly shares from the online store. The short story is, though shares are how and why KBL started, over the past couple months they have completely lost their value to both me and the shareholders. On a typical week, while we have over 40 shares, less than 15 people pick up. I still am baking more than 4x that, though, meaning most people are just buying on-demand or pre-ordering. If you have a share that is still active, we’ll keep honoring it until you run out, or we can refund the rest of the value. We’ll be replacing shares with a new system of membership which will give you the same discount but you will have to explicitly pre-order online if you want a specific loaf(s). Additionally, this will mean that we’ll put ALL loaves up for pre-order every week. More info on that coming soon.
 

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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.

This Week’s Loaves: 100% Whole Wheat Pan Loaves + Challah + Upstate Levain + Country + Baguettes

  • Once again we'll have another round of Challah on Friday night and Saturday morning. The first batch came out great (though huge!) and we’re making some adjustments in size and seasoning (it wasn't quite eggy or sweet enough last week).

  • 100% Whole Wheat Pan loaves are our version of a great whole wheat sandwich bread. These are made from our favorite high extraction flour from Maine Grains. Perfect for peanut butter or your favorite cold cuts.

  • 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: The Roots - Things Fall Apart

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Nothing to see here. This is not a hidden gem or something you’ve probably never heard of. This is just one of the best and my favorite hip-hop albums of ’99. I know most of the words and its just good. Listen.

Aaron Quint
Bread-dependence > Independence?

Another kind of hot and slow week, but some big things a foot and I can’t wait to tell you about them after the long weekend. Also, no fear, we’re working hard today and tomorrow to make sure there are bread and bagels for the weekend.

Once again we’ll be doing bread this Friday afternoon as well as Saturday morning. FYI any bread we don’t sell by the time we close on Saturday can still be purchased at the bar at Rough Draft. We’re also going to do a first test batch of challah this week for pickup Friday afternoon. No promises as we will need to work out the kinks I’m sure.

Our new favorite pastry, Bostock is sure to make an appearance this weekend, too.

If you missed Pizza on Friday (bummer, it was very good!) have no fear, we’ll be back in a few 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 Loaves: Oat Porridge + Upstate Levain + Country + Baguettes


  • Oat Porridge is back again this week. I thought the last batch came out great (even though we burnt a couple) but still some more improvements to work out with the new oats we have. This is a half whole wheat base with cooked steel cut oats mixed in. It has a rich oat flavor which is great for cheese, jam, or slathering in honey.

  • 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: Boards of Canada - Music has a right to children

One of my all time favorites (and possibly one of the most important electronic music albums ever?). I can’t believe this album is 20 years old. To me, this sounds optimistic (compared to the current state of electronic music) but a friend told me that even at the time it sounded dark and brooding. Times change.

Aaron Quint
Einkorn the OG (Original Grain)

Oh it’s that time again. When fermenting things begin to explode. When we have to keep a supply of water in the fridge because the tap isn’t cold enough. SUMMER TIME Y’ALL.

We have a bunch of cool stuff going on - don’t forget to pre-order if you want us to save you something.

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

FRIDAY BAKES with your CSA PICKUP

Starting this Friday we’re going to be opening the barn door at 4PM to sell bread while our favorite local farm Solid Ground Farm is also doing CSA pickups at Rough Draft (We are shareholders and it’s the best CSA in the area bar-none!). If you’re picking up or just want a loaf for Friday dinner, come on by. Limited quantities, but we’ll have both Upstate Levain and Kingston Country. I’m working on some Friday specials for the coming weeks (sourdough challah???!!!) so keep an eye on this space.

THIS FRIDAY Pizza Party at Rough Draft 6/28 - 6 PM

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We’re back for another Friday night Pizza Party on our home turf. Once again we’ll be slinging 12" neopolitain-ish pies from the parking lot and our little oven to be consumed with the best local beer and wine in the HV. We’ll start serving at 6 PM. No to-go so come and plan to stay for a little while.

Pizza FAQ:

Will you have vegan options?

Yes! The dough is vegan and we’ll have one Vegan pie - Marinara (Sauce and Garlic oil). Additionally, we’ll have small side salads and house-made hot salad (spicy pickles).

How big are the pies?

A single 11–12" pie serves one happily, or two as a snack.

How much are the pies?

Prices range from $12 - $16 per pie. A full menu will be posted on Instagram Friday.

Can I get pies TO GO?

We do not have to go pizza boxes and we really want you to sit and enjoy the pizza at Rough Draft.

Can I call in an order? Can you save me X?

No, sorry, we don’t have a way to handle that. It’s always first-come-first-served.

When will you stop serving?

Last time we did this we sold out at 8:15. We’re making a little more dough this time but come early if you need it.

I’m not around this weekend, are you doing this again?

Yes! We plan to do this approx. one Friday a month for now.

This Week’s Loaves: Rye Shokupan + Einkorn + Upstate Levain + Country + Baguettes


  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a sourdough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast or Konbi style sandwiches.

  • 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: Bob Dylan - The Rolling Thunder Revue Sampler

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I got completely sucked into the latest Bob Dylan doc about Rolling Thunder. The live performance of Isis especially has had me haunted for the last week and I can’t stop listening.

Kamut and carry on

I’m currently writing to you from Cape Cod, where I’ve been lucky enough to be (despite it raining almost non-stop) for the past 3 days. Digging in the sand with the kids and getting my feet wet has been good for me, though, and I’m excited to be back in business tomorrow. The team has been holding down the fort feeding the starter while I’m gone.

Last weekend was a little bonkers and we sold out of bagels much earlier than usual. Also, we had to send a bunch of people away empty-handed early because we had to catch up with the line. This is a STRONG reminder that if you definitely want more than 3 or 4 bagels (ie a half or dozen) PLEASE pre-order by Friday morning.

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 Party at Rough Draft 6/28

We’re back for another Friday night Pizza Party on our home turf. Once again we’ll be slinging 12" Neopolitain-ish pies from the parking lot and our little oven to be consumed with the best local beer and wine in the HV. We’ll start serving at 6PM. No to-go so come and plan to stay for a little while.


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

  • 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 - Ilana (The Creator)

So excited for this album that showcases how seriously amazing this guy is at shredding and creating some beautiful music. I also can’t wait to see him play at BSP in just a week!

Aaron Quint
Summer wheat makes me feel fine

Summer is my favorite season. There have been some extremely beautiful days this week, and while I spend most of them sitting at a desk, I have every door and window open and I can see the birds and smell the sun hitting the plants and hear the thunderstorms and it makes me happy.

It’s getting hot in the kitchen which means some adjustments and some re-calculations but we’re adapting and doing our best. If you see us wearing sweatbands and still shining - you know what's up.

Some good news (for you!) we are going to be around every weekend through 7/27. We’ll be taking one weekend off for a trip to Maine for the Kneading Conference, but then we’ll be around every weekend after that, too. Depending on how things go, we might expand our days and hours, too. If all things go correctly, we should have some exciting news to share in the next couple of weeks.

Also a reminder: Pizza Party at Rough Draft 6/28.

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: Rye Shokupan + Semolina Sesame + Oland + Upstate Levain + Country + Baguettes

Again, Shokupan is in high demand but won’t come out until ~11AM. We’re happy to hold one for you though!

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a soudough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast or Konbi style sandwiches.

  • Semolina Sesame is our take on a ‘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: Jon Hassell - Earthquake Island

Another MRB tip, this album hits all my sweet spots of being somewhere in between Africa, Free Jazz, Electronic Explorations (aka Crystal Bliss Vibes), and Cajun rhythms. Not really a ‘banger’, but something to listen to intently and while you’re thinking or writing (like I am right now).

Aaron Quint
Gris Gris Bagel Ya Ya

This week got away from me. Between the hustling between jobs, the non-stop allergies, the sunshine, the rain, the planting the garden: how is it the end of the week already?!

We had a great time doing pizza last week and had one of the best bagel days in a while. Thanks to everyone for coming out! We’ll be doing Pizza at Rough Draft again on June 28th. 

There’s lots of other really exciting news and events coming up in the near term, but in the meantime, get your orders in for the weekend!

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: Rye Shokupan + Oat Porridge + Upstate Levain + Country + Baguettes

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Two of our fan favorites this week, so if you’re a shareholder remember to let me know to put loaves aside.

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a sourdough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast or Konbi style sandwiches.

  • Oat Porridge is kind of what it sounds like. We take local steel cut oats and cook them into a porridge which is then mixed into a half whole wheat base. The cooked oats add flavor, but also improve the total texture of the bread and make it soft and supple. This is the ultimate bread for a fruit jam.

  • 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: Dr John - Gris Gris

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What to say other than R.I.P. Dr. John. He’s been a really consistent sound and inspiration in the bread lab. His cajun drawl will live on in our own personal bayou.

Aaron Quint
Everything is Everything (Bagels)

What a great Memorial day weekend! Thanks for coming out everyone. We’re constantly growing and trying new things and its so great to have so many supportive regulars and first-timers come out and eat. It was a bit crazy with everything going on and the back to back bakes but we did it and other than a long nap on Sunday afternoon - we came out even better than before.

Also, it's pretty much non-stop big weekends from now until the summer ends so … LETS GO.

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 AT WEST KILL Sunday, June 2nd

We’ll be headed back to (undoubtedly) better weather at West Kill Brewing to make pizza outside. We had such a good time last time despite the freezing cold. If you haven’t been out there, it's worth it for the beautiful drive and property with the BONUS of great beer and the best pizza you can get 'round these parts. We’ll set up around 12:00 and will be there until we sell out.

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

Scaling back a bit in terms of variety from last week, but that doesn't mean it has to be boring!

  • 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: SAULT - 5

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I don’t know where this album came from or who or what but it came up in an algorithm and I am now fully obsessed. Somewhere between the funky sounds of a Daptones record and ESG - it rules.

Aaron Quint