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
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].