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