Fall Colors

Shana Tova and Happy New Year to everyone.

Another really fun week at the bakery as we enter the real deal fall here. We’re figuring out some bagel specials for you this weekend and also prepping for some awesome events coming up. We’re doing a private pizza event on Friday and some bagel catering on Sunday and really looking forward to it. A reminder that we’d do events for all occasions: Home, Temple, Office.

We also got a delivery of new flour and grain from our new friends at River Valley Community Grains in Northern New Jersey. We’re very excited to get to work with this wonderful product grown so close to us. We’ll be testing out a bunch in our Country loaves this weekend!

You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday (and a little later for Challah).


Columbus day weekend (Oct 11–13), The O+ Festival is having its 10th festival in Kingston. As always, we’re super excited to see Uptown swell with people and art and music and we will be prepared to feed all of you all weekend long! Friday night we’ll have Special Sandwiches (more details soon) and then Saturday and Sunday, Bagels and bread and other treats all morning. All at Rough Draft, all paired with the non-stop fun of O+.

This Week’s Loaves: Table Bread + Rye Shokupan + Ciabatta + Upstate Levain + Kingston Country + Baguettes


Table bread completely failed last week - trouble scaling it up - but we're adjusting and giving it a go again.

  • Table Bread is our new take on a Country Miche. This is a 100% whole grain bread made with grain from Maine Grains. We eventually want to do giant versions that will last for a whole week (or a large party) like traditional Miche, but this will be the same flavor and rusticity but with a more reasonable size. Great for smearing with butter or cheese, it has enough flavor to be eaten on its own.

  • Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that’s a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a sourdough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast, or Konbi style sandwiches.

  • 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: Ty Segall - First Taste


Rock n Roll. Not much else to say. Been enjoying this tremendously this week.

Aaron Quint