Semolina (is back again)

We had a blast last weekend serving bagels and charcuterie for one of our busiest Saturdays ever. Our friends at Westwind Orchard are opening again this weekend for food (some of it served on our bread) and that means Summer is just around the corner. We have a bunch of leftovers from last weekend’s spread so look forward to some very very very special bagels this weekend (think fancy cheese and meats).

Reminder: We do bagel platters now if you need something for an event!

Note: We will be closed/no bread the weekend of April 20th. It’s Passover and we’ll be visiting family and eating lots of Matzo Balls.

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

Photoshoot!

This weekend (Friday afternoon and Saturday morning) a local photographer we’ll be around to take photos of us in action for an upcoming article in a national baking publication. We’re very excited! They want to get some shots of the counter in action, so if you are very camera shy just let us or the photographer know. We’re going to try to keep it as low impact as possible.

This Week’s Loaves: Semolina Sesame + Oland + Upstate Levain + Country + Baguettes

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  • 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.

  • 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: Bibio - Ambivalence Avenue

This album is 10 years old now (which blows my mind) but it stills sounds fresh. To me, this is a Spring album. Something about the vocals and bouncing rhythms reminds me of bus rides on green highways. It's as good a working album as a relaxing album and that's something hard to pull off.

Aaron Quint