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