Week 40

So much prep this week but its been fun! We were rocking some crazy beautiful dough tonight, so there should be good bread this weekend. Bread will be available at Rough Draft as usual, but also a large number of loaves being sent to Ravenwood, Village Coffee, and Westwind Orchard.

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

Pre-order Bread or Signup for a share

PIZZA - This Friday @ Rough Draft

This Friday (9/7) we’ll be doing another PIZZA party at Rough Draft starting at 6PM. I convinced Anthony to let me play my 90s Hip-Hop playlist (or more accurately “Hip-hop songs from the 90s where guys yell the chorus” playlist). There will be a bunch of seasonal square pies (tomatoes, zucchini, kale, etc). Come grab a couple slices and a beer and make a night of it - it should be fun.

This week’s loaf: Upstate Levain + Kingston Country + Oland + Baguettes

 

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No lab loafs this week as I’m stretching myself a little too far with big wholesale and pizza. There will be extra bagels though, so come through.

  • Oland is a heirloom wheat from Scandinavia that has started to be cultivated in the Northeast. It has a unique flavor that I would describe as sweet, oaty and creamy. This is becoming a weekly thing as I’ve gotten such great feedback on it and I love making it.
  • 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 Beets - Spit in the Face Of People Who Don’t Want To Be Cool

 

I’ve been listening to this album for a week a year for the past (almost) 10 years. I’m not sure what it is about the Lofi sound, but it reminds me of September, going back to school, standing on Subway platforms.

Aaron Quint
Week 39

Its been a busy week as we head into the end of summer. I’m trying to pack in all my favorite things before the summer ends (though I’m guessing we’ll still have another month at least, and it was 92F in the kitchen tonight so I could use a little less summer if I’m being honest).

I know a lot of shareholders will be away this weekend, so if you are and you haven't told me, let me know so I can give the bread a good home.

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

Pre-order Bread or Signup for a share



PIZZA NEXT FRIDAY 9/7

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We’ll be throwing another Friday night pizza party NEXT Friday (9/7). No wine and records this time but it promises to be a good time. Maybe I can convince them to let me play a hip-hop playlist - we’ll see. There will be a lot of different types of slices, nothing too fancy or crazy, but just good solid square pies. Grab a beer and a slice or two for dinner and enjoy.

This week’s loaf: Upstate Levain + Kingston Country + Oland + Kamut Pan Loaves

 

  • After a long hiatus I found a good source for Kamut (Khorasan) Flour and I’m bringing back my favorite pan loaf. When baked this way it has a natural honey flavor (it’s just the grain though!) and is the best bread for peanut butter and jelly sandwiches. My kids will attest. This always disappears in a day at my house.
  • Oland is a heirloom wheat from Scandinavia that has started to be cultivated in the Northeast. It has a unique flavor that I would describe as sweet, oaty and creamy. This is becoming a weekly thing as I’ve gotten such great feedback on it and I love making it.
  • 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: Gravediggaz - 6 Feet Deep

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Is there a more underrated hip-hop album? Not sure. Every couple of years this comes back in my constant rotation (or should I say it becomes my constant elevation?). It’s not for everyone, but when it comes to one of my favorite genre’s of music (Hip-hop songs from the 90s where a group of guys yells the chorus) this has some of the classics.

Aaron Quint
Week 38

Another week, another awesome Saturday. I got to take some time off from my other job this week and relax a bit so I’m STOKED for this weekend. Some new bagel specials coming at ’ya that I’m very excited about.

Also, folks have been asking about when the bread class will be rescheduled too and with the heat in the kitchen currently, I’m thinking more that it won’t be until October when it cools off a bit. Stay tuned!

Bagels went fast again last week, so you can pre-order bulk bagels below. We also now have containers for selling bulk cream cheese (plain or scallion $4/$5 for 8 oz).

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

Pre-order Bread or Signup for a share
 

This Weeks Loaf: Oland + Polenta + Kingston Country + Upstate Levain

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Reminder: If you are a shareholder, you can always ask me (via email) to reserve a specific loaf for you! Otherwise, it's always first-come-first-serve.

  • The Oland went super fast last weekend and I understand why! I took home a loaf for myself and it was gone in a day. I was just shaping this latest batch tonight and it’s also feeling great. Oland is a heirloom wheat from Scandinavia that has started to be cultivated in the Northeast. It has a unique flavor that I would describe as sweet, oaty and creamy.
  • Our experimental loaf this week is a Polenta porridge. I’ve been using Farmer Ground’s coarse local polenta for cooking with for a while now, and I’ve always meant to experiment with it in bread. I’m excited about the potential for this loaf - I feel like the fresh corn flavor is extremely summery and this would pair well with a thick slab of fresh tomato.
  • 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 Saints - I’m Stranded

I was introduced to this album now a long time ago by a friend in Brooklyn, Chris, who put on the vinyl at a BBQ and we all jammed to it in his livings. It’s probably why I associate this album with hot summer afternoons and hanging in kitchens. I put it on for the kids this week and they were pleased. ROCK AND ROLL, they shouted. Yes. Rock and Roll.

Aaron Quint
Week 37

Last Saturday was great. I was so humbled by the support and kind words from everyone. It was our most successful day of Bread Lab (ever!) and also the most loaves and bagels we had ever made in a weekend. Thank you for keeping us going and coming back every weekend. <3 <3 <3

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

Pre-order Bread or Signup for a share.
 

This Weeks Loaves: Oland + Semolina Sesame + Kingston Country + Upstate Levain

 

Reminder: If you are a shareholder, you can always ask me (via email) to reserve a specific loaf for you! Otherwise, it's always first-come-first-serve.

  • Last week was my first real bake with the Oland flour and I thought it came out great, but I’m doing it again (and maybe every weekend?) until I figure out its intricacies. Oland is a heirloom wheat from Scandinavia that has started to be cultivated in the Northeast. It has a unique flavor that I would describe as sweet, oaty and creamy. I’ll be combining it with some high extraction whole wheat and white flour to make a great toast loaf.
  • Semolina Sesame is our fan favorite take on a classic Italian loaf. Of course, our version is made with Organic Semolina flour, a little bit of whole wheat, and our sourdough starter. It is the best red sauce dipping bread you can find.
  • 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: FRKWYS Vol 8: Blues Control and Laraaji

Going back to my favorite ambient/bliss musicians and found this awesome collaboration that I somehow missed when it came out. This is perfect deep thinking music, with the drony guitars and synths and Laraaji’s processed zither. Blissed out but in an ‘its-too-hot-in-the-dead-of-summer’ kind of way.

Aaron Quint
Week 36

Not going to lie, it was HOT in the bakery last weekend. I’m blessing the rains right now, hoping the next couple of nights won't be as brutal as a week ago. This weekend is going to be great, though, I’ve already started prepping.

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

Pre-order Bread or Signup for a share

1st Birthday Party this weekend!

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This Saturday we’re celebrating our 1 year anniversary of Kingston Bread Lab. So much has happened in a year and we couldn’t have done it without all of you!

We’re celebrating with some special bagel sandwiches, cookies, and some other surprises. Come by this weekend and say hi!

Woodstock Breadpooling

Woodstock resident, Pia Davis, emailed this week asking if we had ever organized a ‘breadpool’ for the bread lab - i.e. a way for a single person from a nearby town/city (in this case Woodstock) would go pick up loaves and bring them back for a group of people. No one has done this with KBL (AFAIK) but it sounds like a great idea! If you’re interested Pia has offered to organize for Woodstock and you can email her at piadavisvl@aol.com.

This Weeks Loaves: Oland + Kingston Country + Upstate Levain + Whole Wheat Pan Loaves

  • I’ve been excitedly awaiting my first shipment of Oland flour from Maine Grains and it should arrive in time for this weekends bake. Oland is a heirloom wheat from Scandinavia that has started to be cultivated in the Northeast. It has a unique flavor that I would describe as sweet, oaty and creamy. I’ll be combining it with some high extraction whole wheat and white flour to make a great toast loaf.
  • Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.
  • Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite smear.
  • In a new formulation of our Whole Wheat, I’ll be using almost entirely local wheat from Farmer Ground and Champlain Valley Milling. With the addition of some malt syrup, expect a beautiful dark loaf great for your favorite whole wheat sandwiches.

Now Playing: Trace Mountains - A Partner to Lean On

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I saw these guys open for (Sandy) Alex G earlier this summer and was hooked on the songs and the energy. The main songwriter, Dave Benton, is a member of another great band I saw last year (LVL UP) and has a way with words and melody. This is a great summer chill album and it has been on rotation a lot during late nights at the bakery.

Aaron Quint
Week 35
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After a very long drive back from the midcoast of Maine (and a stop at friends at Rover Bagel in Biddeford) we are back in Kingston and ready to get our hands back in the kitchen.

The Kneading Conference was once again inspiring. I learned a ton about wood-fired bread, interesting rye flatbreads, and using wild yeast waters to leaven dough. Most pressingly, I was reminded about how important the movement for local and sustainable grain is and while I’m proud to be a part of it, it reminded me of how much work there is to do! One of my most important jobs as a baker is to be a part of the connection between grain farmers, millers, and eaters. Not only is local grain and an important part of creating sustainability in bread but it's delicious, healthy, and varied! Even by using only a portion of local grain in our bread, you, the customer gets to experience a unique flavor and the terroir of the flour but we also work together to rebuild our local grain economies. The conference put this back in the forefront for me and showed me how even in less than a year, our grain economy in the North East has been growing! I’ll be getting and featuring some flour from Maine Grains in my bread in the very near future.

You can pre-order bagels (and bread) online

They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 11 AM on Saturday.

Pre-order Bread or Signup for a share

1st Birthday Party - Saturday Aug 11th!

Bread Lab’s first pickup was August 9th, 2017. We’ll be celebrating with a special Saturday Bread Lab. There will be lots of special things:

  • Cookies!
  • Cake!!
  • Free Bagels!!!
  • Special Bagel Sandwiches!!!!

Come one/come all. Festivities start at 11AM.

This Week’s Loaves: Upstate Levain + Kingston Country + White Sonora

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  • 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 smear.
  • White Sonora is one of the oldest grains grown in America. It’s being recultivated in the South West (Arizona + New Mexico) and we’re getting it as whole grain which we’re milling ourselves. It was traditionally used for Tortillas and other flat bread. It has a natural sweet flavor that pairs wonderfully with a fresh meadow butter.

Now Playing: Canned Heat - s/t

I know this music has nothing to do with Maine or even really anything north of the Mason Dixon line, but something about driving on country roads last week gave me “Bullfrogs on my Mind” and this became the anthem of our trip.

Week 34

Thank you Kingston and Friends for coming out to our Pizza/Wine/Records party last week. To say it was a blast would be the understatement of the year. We cooked non-stop for two days and made a bunch of people really happy with the delicious food - what more could you ask for.

Lots going on this week, including bagels and some Catsmo PASTRAMI LOX.

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

Kneading Conference - No Bread Lab Next Week (July 28th)

The week after this I’ll be headed up to Maine with the family for vacation and The Kneading Conference. If you’ll be there, say hi! If not, sorry there will be no bread or bagels for a week.

Bread Lab 1st Birthday - Aug 11th

Save the Date - Aug 11th will be a special Bread Lab for our one year birthday. Our first pickup was from my house, Aug 9th 2017. Plans are still being finalized, but there should be lots of fun including CAKE and FREE BAGELS.

Locations Locations Locations

This weekend you’ll be able to pickup our bread in a couple different locations. Besides our regular pickups at Rough Draft, you’ll also be able to find a limited number of loaves at Westwind OrchardRavenwood Farm Shop and Village Coffee and Goods.

This Weeks Loaves: Kingston Country + Semolina Sesame + Miche

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Unfortunately, due to some supplier issues, we don’t have enough of the High Extraction flour we use to make Upstate Levain this week. Instead, we’ll be doing our Kingston Country which, If I do say so myself, came out extra special last week. I’ve started to use whole grains from Champlain Valley Milling (NY/VT) that I’m milling myself for the whole wheat. The flavor is great and the powers and energy it gives to the levain can’t be beat.

I’ll also have a limited number of Semolina Sesame (our version of a whole grain/naturally leavened Italian bread) and Miche (our 100% whole grain boule, featuring a wide variety of wheat).

Now Playing: Japanese Breakfast - Soft Sounds from Another Planet

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I felt lucky this past Sunday after a crazy weekend to have the night 'off' and get to go see Japanese Breakfast play at BSP. What a great show! The mellow spacey sounds of this album, when amplified take on a much different tone, but not in a bad way. Their encore of The Cranberries "Dreams" was so spot-on for their sound, it made me hear all their other music in a new way.

Aaron Quint
Week 33

I've been feebly trying to get work done this week, but it's been truly hard as I have PIZZA ON THE BRAIN.

PIZZA WINE RECORDS PARTY at RD this Friday (7/13)

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I can't beleive we're days away from this. Todd, MRB and I have been texting and working on the menu non stop and it's going to be BANGIN'. Lots of fresh veggies from the farm as well as your favorite classics.

There will be:
- Lots of Pizza and some delicious side dishes.
Wild Arc Farm Piquette on TAP
- Brain Jams of the deepest variety MRB of http://www.homerulerecords.com/

Starting at 6PM, Friday, July 13th.

BAGELS!

Bagels have been happening every weekend now and that should continue for a while. Last weekend we sold the most bagels we have ever sold (127 to be exact) and we were sold out of everything by 2. There's another World cup game this Saturday so I highly recommend coming early or you can pre-order bagels (and bread) online. Pickups start at 11 AM on Saturday.

This Weeks Loafs: Upstate Levain + Oat Porridge + Hard White Wheat Pan Loaf

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  • Upstate Levain is our classic loaf with 50% local whole wheat. Great for sandwiches.
  • Oat Porridge is a fan favorite. A very similar base dough to the upstate levain but with a healthy dose of oats mixed in. It is best with a hefty smear of butter.
  • Hard White Wheat is a different variety of common wheat which has a similar flavor to the whole wheat you know but is slightly less tannic. This pan loaf will make great turkey sandwiches.

Now Playing: 801 Live

A friend introduced me to this pinnacle of prog in college and every once it a while it comes back out into rotation. This is a great working album. 

Aaron Quint
Week 32

Sorry for the extremely late email this week! That holiday (and the humidity really threw me off). The good news is there is good news!

PIZZA WINE RECORDS - NEXT FRIDAY (7/13)

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Two of my oldest best friends, who also happen to be following their dreams, are coming to visit Kingston next week and we’re having a party. Mike (who was my partner in The Pizza Book) is now opening a Record Store in DC (http://www.homerulerecords.com/) and will be spinning BRIAN JAMS (music that will blow your mind). Todd is now a winemaker, vintner, and farmer at Wild Arc Farm in Pine Bush and we’ll be serving his Piquette (On tap!). I’ll be making my square pies with all the fresh toppings I can find. It's going to be a blast - come through! Starting at 6PM, Friday, July 13th.

BAGELS!

I’m slowly increasing my bagel production to account for all the demand and the demand for half dozens and such that folks want to take home. If you came after 12:30 last weekend and didn’t get a bagel, your best bet is to come at 11 or better you can pre-order bagels (and bread) online. They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 11 AM on Saturday.

This Weeks Loafs: Einkorn + Upstate Levain + Kingston Country + Whole Wheat Pan Loaf

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Lot’s of loaves this week! We’re going to be dropping some of for purchase this weekend at Ravenwood’s Farm Shop.

  • Einkorn is one of my favorite ancient grains. I would say it’s flavor is grassy. Great for a little olive oil and tomato.
  • Upstate Levain + Kingston Country are our classic sourdoughs. The big difference is the Upstate Levain has 50% Whole Wheat while the Country only has 10%. The larger amount of whole wheat adds more flavor and makes the crumb a little tighter, which makes it a little better for sandwiches.
  • I’m also testing a 100% whole wheat pan loaf. This time with a mix of Red Wheat, Spelt and Rye flours. It should be good sliced thin with a little schmear.

Now Playing: Beulah - Handsome Western States

I can’t believe this album is more than 20 years old! I’ve been listening to it for almost that long and it is one of my favorite summer driving albums. I was pumping it in the bakery this week and it was perfect.

Aaron Quint
Week 31

Nothing much new to report here other than getting better at working in the heat and endless praise I have for you, my friends and community for supporting me and buying all my bread and bagels (really quickly!) in the last couple of weeks.

Bagels!

I'm slowly increasing my bagel production to account for all the demand and the demand for half dozens and such that folks want to take home. If you came after 12:30 last weekend and didn't get a bagel, your best bet is to come at 11 or better you can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 11 AM on Saturday.

First bread class postponed!

Unfortunately, due to some last minute cancelations and some other logistical problems, I've had to postpone the first bread making class. I'm working on rescheduling for a weekend in September (where it will hopefully be a little cooler as well). If you're interested, please let me know!

This Weeks Loafs: Upstate Levain + Semolina Sesame + (maybe some ciabatta)

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Once again, you have a choice between two types of loaves this week.

This week we'll have our classic Upstate Levain (which I think keeps improving). This past week I smeared a couple slices with pesto and a bit of olive oil and was in heaven.

Additionally, we'll have a couple boule and batard (round and oval) loaves of our Semolina Sesame. This is one of my personal favorites and is the ultimate vehicle for fresh ricotta or some roasted eggplant.

I'm working on scaling up a ciabatta recipe so I'm going to do a run Saturday, but they will be out on the late side and unsure how they'll come out.

Now Playing: Buck Meek - S/T Spotify

My favorite album of last year was Big Thief's Capacity. When listening to it, I was always taken by the guitar playing and assumed it was some heavily processed sound created in the studio. Then I saw them play live last year and saw Buck Meek, the guitarist, WAIL. I haven't really stopped thinking about it since, so I'm so excited to get obsessed with his new album.

Aaron Quint
Week 30

30! Last week felt great. Not only did we sell out of bagels and bread pretty rapidly, but I finally feel like I have some control over the dough in the new summer temperature and humidity. Hopefully, I’ll be able to keep it up this weekend!

Bagels!

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I’m starting to settle into a rhythm with the bagel making and though I’m not going to stop doing the loaves any time soon, I do like pleasing the masses and the masses want bagels and cream cheese. There will be lots more Zay Zay’s this weekend, but I was also pleased with how many people were into the Alice (Walnut + Green Pea Puree), so I’ll be bringing that back, too. Check Instagram/Twitter for a full menu on Saturday 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 11 AM on Saturday.

Intro to Naturally Leavened Bread: First Baking Class!

Signup’s for our first baking class are live!. Spots are very limited (6!) and we’ve already had a few so please sign up soon so you don’t miss out. I need a couple more signups to make this happen. If you’re on the fence, let me know and I’ll convince you!

This Week’s Loaf: Upstate Levain and Seedy Wheat

This week we have some classics for shares on top of the bagels.

Upstate Levain is our now standard that I continue to refine. Its a mix of whole wheat and white flours and recently I’ve had to change up the recipe to adjust for the weather. It is hearty but not overwhelming with great flavor.

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

Now Playing: Shintaro Sakamoto - Love if Possible

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This Japanese language album is a perfect example of being able to fully understand and appreciate the mood of music without translating the lyrics. It’s funky, psychedelic and just straight up fun. Its a couple years old already, but this is one of my summer jams.

Aaron Quint
Week 29

Yesterday, I traveled back and forth to NYC to give a short talk at a small tech meetup about The Kingston Bread Lab (Kingston got a big shout out, too). It was a great excuse for me to reflect a little bit and also realize how far it’s come. We’re coming up on our one year anniversary (first week of August) so I’m starting to think about some big plans. Stay tuned!

Bagels This Weekend

I’m getting back into the swing of things after a week off and ready to slang some fresh bagels. There's a big order of Catsmo Salmon and Trout coming and I have some plans for some fun specials (think “when _ is on a bagel, you can eat _ anytime!!!”).

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

Intro to Naturally Leavened Bread: First Baking Class!

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Signup for our first baking class is live!. Spots are very limited (6!) and we’ve already had a few so please sign up soon so you don’t miss out.

New Swag: Leavened By Nature

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I got excited about an idea for a t-shirt and just decided to do it and I’m glad I did (they came out great). You can order a shirt online here, (Women’s sizes tooand it will get shipped right to your door. I hope to carry some stock at Rough Draft, soon, but currently, the fastest way to get it is to order online.
 

This Week’s Loaf: Upstate Levain, Kamut Pan Loaves, and Baguettes

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This week we have some classics for shares on top of the bagels.

Upstate Levain is our now standard that I continue to refine. Its a mix of whole wheat and white flours and recently I’ve had to change up the recipe to adjust for the weather. It is hearty but not overwhelming with great flavor.

Our Kamut Pan Loaf is a favorite amongst kids and adults alike. When freshly milled and included in a dough like this, Kamut has a natural sweet almost honey-like flavor. This is the number one PB+J bread.

If everything works out, I should also have a small number of baguettes for pickup or sale (they’ll be $4 each or you can get 2 for a single share pickup). I’ve been working hard on my sourdough baguette formula so I’m excited to share these with a wider audience.
 

Now Playing: Bonny Doon - Longwave

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Another melodic and peaceful album for summer. This has been on my recent travel playlist and I’ve started to want to pick it up again and again. I’m excited to hopefully see them play when they come through BSP later this summer.

Week 28

It is getting hot in the kitchen and I’m slowly figuring out how to move really fast and adapt to the new world order. In the good news dept:

  • Last week I made what I thought were the best bagels I’ve ever made. You seemed to think so, too.
  • I got a stand for my big mixer in the kitchen, which is making me happy today as I no longer have to kneel awkwardly on the floor just to clean it out.
  • Last week was my Birthday and TODAY is my lovely wife and partner, Kat’s birthday. We are celebrating this weekend with friends and food.

more …

Bagels This Weekend!

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Last weekend was fun and also on the relatively slow side, so I ended up having a bunch of leftover ingredients for bagels. I’ll be making bagel sandwiches from 11 AM - 2 PM again this weekend. There will be a small amount of lox, but a lot of Cream Cheese, the famed Kat, and some other specials. Also NEWYou can pre-order bagels online! They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 11 AM on Saturday.
 

Intro to Naturally Leavened Bread: First Baking Class!

As promised, I’m working out details for my first baking class. I’ll put the link to sign up soon but here are the general details.

Intro to Natually Leaved Bread is the first in a series of Baking Classes that will be held at Kingston Bread Lab in our kitchen at Rough Draft Bar and Books. In a single afternoon, you’ll learn about every aspect of making naturally leavened bread at home, from preparing and maintaining a starter, mixing and fermenting dough, shaping loaves, and baking. Each student will walk away with: A baked loaf, an unbaked loaf in a basket (banneton) to bake the next day, notes and reading materials, and a piece of Kingston Bread Lab’s own starter to take home. Space will be limited to 6 students. The class will take place from 1 PM to 5:30 PM on June 30th. Tuition is $100. Note that the class will take place in the kitchen at Rough Draft, which is a working kitchen. Students will be expected to stand and get their hands dirty for the class (there will be breaks) and the kitchen will be pretty hot with the oven on. Please email if you’d like to reserve a spot. I’ll also be putting up a link to sign up on the site.


This Week’s Loaves: Upstate Levain, Semolina Sesame, Spelt/Emmer/Rye Pan Loaf

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On top of the normal Upstate Levain, this weekend will have one of my favorites: Semolina Sesame. A homage to our favorite Italian bakeries in NYC, this loaf plays on the classic flavor combination while amplifying the wheat flavor with a good dose of whole wheat. Great for sandwiches or sopping up red sauce.

Also, I’m still figuring out the formula for this ancient grain pan loaf made of Spelt, Emmer, and Rye so I figured I would give it another go. It has a really deep wheat flavor and a pronounced sourness from all the whole wheat. Great for a strong melted cheese.

Now Playing: Black Moon - Enta Da Stage

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Definitely not new, this album dropped in ’93 (maybe the greatest year for hip-hop?). I was 11 and used to watch THE BOX after school and immediately got the chorus for Got Cha Opinstuck in my head. I don’t think it’s left since. Last week on the bakery was a lot of music like this.

Aaron Quint
Week 27

I hope everyone is settling into summer nicely. Me, I’ve been enjoying eating green things again and generally just being outside more. I had the first BBQ of the year last weekend and I’m planning some big ones for the near future.

In the meantime, I’m also trying to plan a beginner sourdough bread class for a little later this summer. It would be a Saturday afternoon at Rough Draft. If you’re interested, please email me!

In the meantime …

This Saturday = Bagels!

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Back by popular demand, there will be bagels and bagel sandwiches this weekend. There will be more Zay Zays (Catsmo Lox) but also some new combos:

Christina: Catsmo Gravelox with Mustard sauce and Cucumber Pop Pop: Thinly sliced corned beef and yellow mustard

I’ll also have a limited quantity of vegan almond milk cream cheese for those interested.

Bagels start at 11 AM.

This Weeks Loaf: Upstate Levain and Whole Durum Pan Loaf

I’m adjusting some of the formulas to deal with the heat in the kitchen. Last week, the upstate levain was delicious and actually had a beautiful crumb, but collapsed a little bit during proof because of the serious heat in the kitchen. I’m adjusting the timing so that doesn't happen again.

Alongside the levain we’ll also have some freshly milled Durum pan loaves. Durum is the same grain that Semolina is made from (and tastes very familiar) but Semolina is only part of the grain. We’ll be using whole grain and milling it fresh for this. The aroma of this bread when it’s fresh is out of this world. It will be great for a Salami sandwich or some rich cheese.

Now Playing: Parquet Courts - Wide Awake

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This album is a lot more polished and poppy than their previous efforts, but along with the polish comes some catchy-ass songs that I literally can’t remove from my head. It’s been our breakfast music all week, and the kids dance along. [I’m WIDE AWAAAAKE].

Week 26

My garden is mostly planted and I’m started to settle into the feeling like I might actually get to spend some time outside soon. I might even fire up the smoker this weekend …

Thanks to everyone who came out last weekend and ate bagels! Once again it was the most bagels we ever made or sold and it was a great success from behind the barn door. We sold out of almost all our schmears and had just a few bagels left which we got to enjoy with the family the next day. We’ll be doing bagels again the weekend after this (the 26th).

Which reminds me - there is now a calendar on the website that has at least a couple weekends in advance of weekends we are taking off and any special events.

This weekend will just be regular pickups and lots of loaves for sale. There MIGHT be some slices of Pizza Bianca for sale as well (probably around noon).

Serious Coffee + Toast Alert: Village Coffee and Goods

We’re really excited because our good friends Village Coffee and Goods are (soft-)opening their new cafe in Midtown Kingston on Monday! Not only will you be able to get the best espresso in town, but you’ll be able to buy toast on Kingston Bread levain! Go check them out and support them and look for more collaborations soon.

This Weeks Loaves: Oat Porridge and Upstate Levain

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I recently bought a boatload of local oats for the main purpose of going back and trying to make Oat Porridge bread. Oat Porridge is a bread popularized by Tartine Bakery in SF that replaces a lot of the flour and water in the bread with well-cooked Oats. I baked a couple test loaves today (pictured) and they're tasting amazing. The oats give a lovely flavor to the bread while also making it very moist and helping it keep for an extended period of time.

There will also be our classic Upstate Levain, which I’m happy to say, keeps getting better. Last week we started using some freshly milled grain we purchased from Maine and the flavor was out of this world.

Now Playing: Nap Eyes - I’m Bad Now

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A new album from one of my favorite indie bands. If asked to describe it I would say “what if Lou Reed was writing music in Brooklyn now, and liked talking about his feelings”. It’s emotional but not dark, and infinitely listenable.

Aaron Quint
Week 25

I’ve been skipping around gleefully over here. We had lunch outside today and for me, that's always my milestone for it being officially no longer winter. I feel suddenly free. There’s a little extra beat syncopating in my bloodstream, and smiles, the smell of charcoal, grass, and sunburn are on the horizon.

In related news, it’s hot as all hell in the bakery so I’m working on adapting everything to this new heat. I’m dripping, but my little yeast babies are loving it.

Big things planned for this weekend: Normal pickups starting at 9 AM and bagels and schmears starting 11 AM. More detail below.

Bagels this Saturday

After a month hiatus, Bagel Lab returns this Saturday (5/12). This coincides with the first outdoor farmers market in Kingston, so go take a stroll down Wall Street, pick up some beautiful veg and then mosey down John st to Rough Draft and get a bagel for lunch. We’ll be starting at 11 AM with a limited number of bagels. Last time we did bagels we sold out in 1.5 hours.

We’re bringing back the most popular items from last time including The Zay Zay (Catsmo Lox with the works) and the Kat (Scallion Cream Cheese, Tomato Cucumber) but also adding a bunch of new items including our highly regarded house-made hummus, smoked trout salad, and even a limited number of Cardamom/Cinnamon raisin bagels.

This Weeks Loaf: Spelt/Emmer/Rye and Upstate Levain

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I recently got a shipment of organic flour from a new (to me) mill, Champlain Valley Milling. They’re doing a wide variety of grains grown in NY and Vermont and milled close by. This week will be an experiment of using a number of ancient grains in one hearty boule. I have high hopes it will be a highly flavorful bread with a good structure for dipping in olive oil or your favorite spread.

There will also be a good number of our standard loaf, the Upstate Levain. This dough seems to love this weather, so look for some outstanding loaves this weekend.

Now Playing: Chris Forsyth - The Rarity of Experience

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I feel like I’ve said this before, but it feels like the folks who book shows at BSP and I have the same playlists. I’m excited to go see Chris Forsyth play tomorrow (Thurs) night at BSP as I’ve been a fan of this album for a little while now. It verges on jam-bandy but somehow seems more present, soulful, and truly psychedelic in a way that really appeals to me.

Aaron Quint
Week 24

I spent last week in Albuquerque, New Mexico and though most of it was in a hotel for a seminar, I fell in unexpectedly fell in love with that part of the world. I’m still dreaming of the red rocks, blue sky, and delicious chilis.

It was an interesting week away, but I’m glad to be back in action this week. And a big week it is!

Regular pickups starting at 9 AM on Saturday with a whole bunch of extra bread to sell. Then at 11 AM - TOAST LAB (see below)

TOAST LAB

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This Saturday, starting at ~11 AM we’ll be serving up a variety of toast until we sell out. I’ll post the full menu on Friday, but here’s a sample:

  • Roasted Garlic Butter + Sea Salt (ie the best garlic bread ever)
  • Ricotta and Roasted Cherry Tomato (pictured)
  • White Beans, Arugula, Black Olives (vegan)
  • Salumeria Bielliese Rosette de Lyon Salami, Butter, Cornichon

It’s going to be really fun and delicious, guaranteed. Come early, as last time we sold out pretty quickly.

This Weeks Loaves: Upstate Levain + Semolina Sesame + Kamut Pan Loaf

Upstate Levain is our new standard loaf. This is a classic French style levain bread but with 50% NY grown and milled whole wheat. Makes the best grilled-cheese and is a great all around bread. I saw a bunch of folks just start eating loaves directly out of the bag.

Semolina Sesame is one of our most popular loaves. Featuring a mix of whole wheat, white, and semolina flours as well as a natural tang of the natural leaven. The ultimate bread for a classic Italian sandwich.

Kamut Whole Wheat is a pan loaf featuring a heavy dose of fresh milled Kamut (Khorasan) flour as well as some local whole wheat. Use it for the best peanut butter and jelly you have ever had (ask my kids).

Now Playing: Terekke - Improvisational Loops

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A recommendation from my main man MRB has turned into my default working music over the past few weeks. This is quiet ambiance that's pure and light.

Week 23

Its been a couple days but I’m still digesting (and recovering from Saturday). Wow! The previous bagel weekend, there were some busy moments, but it was totally manageable by myself. This past weekend, the second we opened the doors I was slammed, and without my wife, Kat stepping in and saving the day to take orders I don’t know what I would do. Overall we sold more bagels in 2 hours than I had sold in total previously! I’m so thankful for everyone that came out and I’m sorry if you showed up later and didn’t get a bagel. More soon!

Though not this weekend - Due to some travel on Saturday night there will be no bagels or toast this weekend, there will be a lot of bread starting at 9AM. Due to the same travel, there will be no bread lab the following weekend (4/21).

Save The Date: Next Toast Lab is 4/28. I have some cool ideas in mind, and maybe there will even be some spring veggies to bring out. Maybe.

SSSHHHHH Secret Pizza Party - Friday Night 4/13. I realized I’m going to be in the kitchen baking and prepping dough Friday night - so why not make it a little fun. There will be slices of some square pies for sale starting ~8PM. Check Instagram for more details.


This Weeks Loaves: Upstate Levain + Einkorn + 100% Whole Wheat Pan Loaf

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Three(!) different types of loaves this week as I try to ramp up meet demand.

First, the new weekly bread - the Upstate Levain. They came out really stellar last weekend and I’m hoping that’s a trend. This is a classic French style levain bread but with 50% NY grown and milled whole wheat. As I posted earlier in the week - this makes the best grilled cheese.

Einkorn is a crowd favorite and for good reason. It has a unique flavor and when added to loaves as freshly milled flour, it promotes really good fermentation for an amazingly tender crumb. There will be only a few of these loaves and they’ll be coming out ~10AM.

I’m still working on a really good 100% Whole Wheat sandwich bread. This is my latest attempt with 4 different types of whole wheat including spelt and rye. The flavor on this one should be very sour and complex. Great for smoked fish and a cold beer.

Now Playing: Wye Oak - The Louder I Call, the Faster It Runs

I’ve been a fan of Wye Oak for many years now - if you follow my music tastes through these updates you probably know why - moving songs with interesting musical arrangements, loud guitars and synthesizers, and a powerful female voice. The new album hits all the right notes and has been in constant rotation. I hate to say it but this is my “calm me down while I’m doing taxes” album of 2018.

Week 22

As much as I love Matzo Brei (recipe included!), it feels good to be back baking this week. Visiting my parents in Brooklyn, where I grew up, also reminded me how much I love living in Kingston. Even just a couple days away had me yearning for the space, quiet, and community we have here.

The bagels are better, though.

Well, I can say now that I’m trying to rectify that situation.

This Saturday (3/7/18) there will be bagels and bagel sandwiches at Rough Draft starting at 11 AM.  Rough Draft is open at 9 AM and there will be bread ready for pickup at opening, but bagels will be coming out a little bit later. Not only will there be the classics (cream cheese, butter, etc) but I’m working on some limited specials. Come through and enjoy a coffee and the best bagel in town.

This Weeks Loaf: Upstate Levain + Seedy Wheat

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Going forward, we will always have Upstate Levain or Kingston Country every weekend. Upstate Levain has a lot of the same character as Kingston Country, but with a hefty dose of NY grown and milled Whole Wheat flour. This gives the bread a ton of flavor, but also a slightly less open crumb. To me, this is the ideal toast bread - slather it with your preferred schmear.

Seedy Wheat (pictured) is our take on a seeded multi-grain pan loaf. It is packed with a variety of whole wheat including some Rye flour, and a ton of different seeds (Sunflower, Pumpkin, Sesame, and Flax). It retains a great sour flavor and some texture from the seeds. Perfect for a cheese plate or with a couple slices of avocado.

Recipe: Matzo Brei

This recipe has nothing to do with bread. In fact, it is explicitly a recipe to make when you don’t have bread, but are in the throes of Passover, and are surrounded by Matzo. If you grew up in a Jewish household, chances are you ate some version of Matzo Brei every year. Some are sweet (like french toast) some are savory, like this one. If you’ve never had it, and are matzo-curious, this is a great, easy, and satisfying breakfast. I would eat it year round if Matzo wasn’t only really available part of the year. This is the one I was taught to make by my mother, who learned how to make it from my Grandfather Pop-pop.

The recipe can be extended to as many people as you want. Generally, it’s 1 egg to 1 piece of matzo.

Ingredients

  • 6 large eggs
  • 6 pieces of plain (ie not Egg) Matzo
  • 2 small or 1 large yellow onions, sliced thinly
  • 1 cup of kosher-style beef salami cut into 1/2" cubes (like Hebrew National) - optional
  • Canola/Vegetable Oil
  • Salt and Pepper

In a large bowl, crack the eggs and whip them until uniformly mixed. Add a 2 tbsp of water or milk and mix to combine. One at a time, break the pieces of matzo into the bowl into irregular pieces about the size of your thumb. Mix with the eggs so that the eggs cover the matzo, and the matzo is absorbing the egg mixture. Let it sit while you cook the onions.

Heat a large skillet and add about 1.5 tbsp of oil to the pan. When hot, add the onions and cook at high for a minute until they soften. Reduce the heat and continue cooking, flipping the onions on top of themselves until browned but not burned about 10 minutes. If you are using the salami, throw it in about halfway through cooking the onions, flipping it regularly so it browns on all sides. Depending on the type of the salami and how long you cook, it there might be a lot of grease in the pan now. Carefully, pour it all but about a tbsp out into a heatproof bowl or cup, leaving the onions and salami in the pan.

Turn the heat back up and dump in the egg/matzo mixture. Move it around quickly, combining with the onions and salami, and then spread it out so it covers as much of the pan as possible, then reduce the heat to low and cook for about 2–4 minutes without touching it, so that the bottom browns a bit and the eggs cook. Turn the heat back up to high and break up the eggs with a spatula, flipping quickly so all the sides are exposed to the heat and are cooked. Remove from the heat, turn out on to a plate, add a lot of fresh pepper and salt to taste.

Now Playing: Sidney Gish - No Dogs Allowed

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File under teenage folk-pop that’s extremely fun to listen to. I heard about this album from All Songs Considered and then she kept popping up across all of my of my recommendations. This music is the definition of cute and witty, without being cloying.

Week 21

Spring is in the air? Maybe? Someday?

While we all wait for Asparagus and any kind of green really, I’ve been working hard in the kitchen dreaming up things for the next Toast Lab and beyond. I thought the bagels came out great last weekend (and hope you did, too!) but I was a little disappointed by the Semolina loaves. I know a lot of folks don’t even notice and still think it’s great, which I appreciate! I really do! But I know my own mistakes and I’m working on improving the output and consistency in this new space.

To that end, I’m looking at changing up the way I do baking each week. Instead of changing up everything each week, I’m thinking of offering one standard loaf and one (or some weekends more) LAB loaf - i.e. a rotating cast of formulas that I’m still working on. This way I can really hone in on that one standard loaf and people can reliably get the same bread each weekend. The question - what should the standard loaf be? I’m debating between what I call the Kingston Country (which is on the menu this week) or the Upstate Levain (which was the first week of Bread Lab in the new space). They are very similar loaves, the main difference is the amount of whole wheat flour. The Country is mostly white flour (with a bit of whole wheat) where the Upstate Levain is more than 50% whole wheat. If you have an opinion, let me know!

IMPORTANT NOTES:

This Saturday (3/24), there will be no bagels and no lab. I’ll be making just enough for shares and will have to leave Rough Draft by noon. If you can’t come before noon, that’s fine, there will be a loaf for you labeled and you can ask for it at the bar. If you can’t make it at all this weekend or you want extra loaves, please let me know ASAP. Rough Draft is now open at 9AM and the first loaves will be out shortly after.

The following weekend (3/31) I’ll be taking the weekend off to visit my family in NYC for Passover. I’m thinking about trying to make some (not kosher but maybe fun) Matzoh. Let me know if you’re interested - pickup would be the Weds before.

There’s a lot of cool stuff planned for April (and some off weekends due to travel). Stay tuned!

This Weeks Loaf: Kingston Country + Spelt/Rye Pan Loaf
 

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Kingston Country is our version of a French Pain de Campagne. It is around 10% NY grown whole wheat and the rest is organic King Arthur white flour. A large amount of white flour and high hydration (lots of water), make this a bread with a very soft and open crumb. Maybe too open for sandwiches but great for sopping up sauce or butter.

I’ve been wanting to experiment with larger amounts of rye flour in bread because I love the flavor. This LAB loaf is high in whole Rye and Spelt flours and is baked in pans. It should last on a shelf for a long time (because of its high percentage of whole wheat, and strong bake) and will be great sliced thin with some fresh cheese or gravlax.

Now Playing: Stephen Malkmus & The Jicks - Mirror Traffic

Not a new album, but for some reason one that I keep coming back to. Of course, I love Pavement, but something about the themes and catchiness here (“Stick Figures in Love”) have me humming it constantly. My kids can attest to me air-guitaring to a lot of these riffs.

Aaron Quint