Week 52: Kamut, I hardly know you

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

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

GIVE THE GIFT OF BREAD!

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

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

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

Pre-order Bread or Signup for a share
 

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

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

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

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

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

Now Playing: Anenon - Tounge

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

Aaron Quint
Week 51: Oatmeal and all the feels

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

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

This weekend will be a good one.

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

Pre-order Bread or Signup for a share

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

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

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

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

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

Now Playing: Darondo - Listen to My Song

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

Aaron Quint
Week 50

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

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

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

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

Pre-order Bread or Signup for a share

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

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

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

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

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

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

Now Playing: Slum Village - Trinity

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

Aaron Quint
Week 49

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

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

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

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

Pre-order Bread or Signup for a share

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

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

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

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

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

Now Playing: Lando Chill - For Mark, Your Son

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

Weekly UpdatesAaron Quint
Week 48

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

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

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

Pre-order Bread or Signup for a share

ROUGH DRAFT BIRTHDAY PARTY Saturday, Nov 17th.

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

Thanksgiving Shares

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

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

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

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

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

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

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

Now Playing: Ben Salisbury, Geoff Barrow - Annihilation Soundtrack

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

Aaron Quint
Preorder your Thanksgiving Loaves

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

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

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Preorder your loaves here

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

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

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

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

Rough Draft First Birthday - Saturday 11/17


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


Bagels are back after Thanksgiving


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

Aaron Quint
Week 47

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

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

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

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

Pre-order Bread or Signup for a share

ROUGH DRAFT BIRTHDAY PARTY Saturday, Nov 17th.

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

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

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

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

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

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

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

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



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

Aaron Quint
Week 46

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

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

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

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

Pre-order Bread or Signup for a share


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

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

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

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

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

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

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

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

Aaron Quint
Week 45

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

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

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

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

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

Pre-order Bread or Signup for a share

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


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

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

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

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

Now Playing: Pan Amsterdam - The Pocket Watch

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

Aaron Quint
Week 44

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

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

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

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

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

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

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

Pre-order Bread or Signup for a share


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

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

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

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

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

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

Now Playing: Balún - Prisma Tropical

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

Aaron Quint
Week 43

Good news and bad news.

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

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

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

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

Pre-order Bread or Signup for a share
 

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

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

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

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

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

Now Playing: Amen Dunes - Freedom

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

Aaron Quint
Week 42

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

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

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

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

Pre-order Bread or Signup for a share
 

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

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

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

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

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

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

Now Playing: John Hopkins - Singularity

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

Aaron Quint
Week 41

Thanks to everyone who came out for Pizza last Friday! We’re still figuring out how to utilize the minimal oven space to get the most pizza out as fast as possible, but it was by far the most pizza we ever sold in a night as well as (IMHO) the best dough and pies we’ve made in that space. I’m looking forward to doing it again soon.

In the meantime, we’re prepping big time for a big weekend during Columbus day for O+. Expect lots of bagels, specials, and more. We’re actually currently looking into getting a second oven for the space, and if all goes to plan, we might be able to start serving bagels when Rough Draft opens (at 9 AM). As well as having more bagels, bread, and regular cookies and pastries! Stay tuned!

This weekend we’ll be doing bagels and baguettes and the big special of the week is my #1 favorite - Corned Beef. This time made with the most amazing brisket from Karl Farms near New Paltz. Come early (11 AM) to get one - they will go quickly!

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

Pre-order Bread or Signup for a share

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

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  • By popular demand (and my own happiness with how it came out last time), Polenta loaves are back this week (and there are a lot more of them). This is similar to our Oat Porridge loaf, where we mix in a grain after forming a solid base dough. In this case, beautiful local polenta (coarse cornmeal) from Farmer Ground is mixed into a half whole wheat base, similar to the Upstate Levain. The result is a tangy but sweet loaf, studded with the texture of the polenta. Perfect for a good rub with one of those late-season tomatoes.

  • 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: 90’s Hip-hop where a Group of Guys Yell the Chorus (Playlist)

Last week for the Pizza party, I finally compiled this playlist of one of my favorite micro-genres of Hip-Hop. This is almost entirely NYC hip-hop spanning 1992-1998. Its been the bakery working music for the past two weeks. It rules! Enjoy.

Aaron Quint
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