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.

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Bagels This Weekend!


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


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


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