Feeling Crumby?

I can’t say that the vacation was relaxing but it was amazing to spend time with my family and get some sunshine, so I feel very lucky right now. I am very excited to get back to business with the bakery, though, and this week will be like a dough-cation for me.

As of writing this, there are no breaks planned until May (though that might change, keep an eye on this spot), which means after the reset this week, look for us to get back in the rhythm and trying new things in the lab.

Also, be on the lookout for new events and happenings in the coming weeks.

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 9:30 AM on Saturday.

Pre-order Bread or Signup for a share

This Week’s Loaf: Oland + Upstate Levain + Kingston Country + Baguettes

A very busy week getting back in the swing of things so we’re going to stick to our classics. If there’s a loaf you’d like to see, always let us know!

  • Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.

  • 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: Mdou Moctar - Blue Stage Session


I saw Mdou Moctar play at BSP a while ago and while I liked the recordings, the live show completely blew me away. This live recording does a pretty good job of capturing why that is. If you like tasty licks with an African desert flair - this is for you.

Aaron Quint