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
Going Full Milk Toast

We spent last week traveling but we’re happy to be back in it. We’re sure this will be a long weekend filled with seeing some of our favorite people and we couldn’t be more excited about it. As far as I know, this is our last weekend off until the end of July when we’ll be in Maine for the Kneading Conference. In the meantime, let’s GOOOOO.

BACK TO BACK BAKES THIS (MEMORIAL DAY) WEEKEND

You read that right, we’ll be baking on Saturday AND Sunday this weekend. We’ll be doing bagels + sandwiches both days with a slightly smaller bake on Sunday. If you’re a shareholder or you pre-ordered and you’d rather pick up Sunday let us know.

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, its 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: Rustic + Oland + Rye Shokupan + Upstate Levain + Country + Baguettes

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LOTS of loaves this week as we prep for a great weekend, not everything will be ready when we open on Saturday so email us if you have questions or specific needs.

  • 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.

  • We found some cool new square proofing baskets which inspired this new loaf. Rustic is somewhere between the Levain and the Country with a healthy dose of rye. The idea is its a ‘low fuss’ bread that you can tare into and drag through your favorite sauce. Ideally, they will be a little ugly, but extra delicious.

  • 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: Steely Dan - Can’t Buy a Thrill

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OK. OK. This album is not a ‘discovery’ for anyone. But damn it, there's something so perfect about its unabashed pop r&b sensibilities. It’s the proto-everything and yet not new in any way. Got problems? Just listen to ‘Dirty Work’ 100 times and call me in the morning.

Aaron Quint
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