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


  • 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