Going Full Milk Toast

We spent last week traveling but we’re happy to be back in it. We’re sure this will be a long weekend filled with seeing some of our favorite people and we couldn’t be more excited about it. As far as I know, this is our last weekend off until the end of July when we’ll be in Maine for the Kneading Conference. In the meantime, let’s GOOOOO.


You read that right, we’ll be baking on Saturday AND Sunday this weekend. We’ll be doing bagels + sandwiches both days with a slightly smaller bake on Sunday. If you’re a shareholder or you pre-ordered and you’d rather pick up Sunday let us know.

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

PIZZA AT WEST KILL Sunday, June 2nd

We’ll be headed back to (undoubtedly) better weather at West Kill Brewing to make pizza outside. We had such a good time last time despite the freezing cold. If you haven’t been out there, its worth it for the beautiful drive and property with the BONUS of great beer and the best pizza you can get round these parts. We’ll set up around 12:00 and will be there until we sell out.

This Week’s Loaves: Rustic + Oland + Rye Shokupan + Upstate Levain + Country + Baguettes


LOTS of loaves this week as we prep for a great weekend, not everything will be ready when we open on Saturday so email us if you have questions or specific needs.

  • 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.

  • We found some cool new square proofing baskets which inspired this new loaf. Rustic is somewhere between the Levain and the Country with a healthy dose of rye. The idea is its a ‘low fuss’ bread that you can tare into and drag through your favorite sauce. Ideally, they will be a little ugly, but extra delicious.

  • 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: Steely Dan - Can’t Buy a Thrill


OK. OK. This album is not a ‘discovery’ for anyone. But damn it, there's something so perfect about its unabashed pop r&b sensibilities. It’s the proto-everything and yet not new in any way. Got problems? Just listen to ‘Dirty Work’ 100 times and call me in the morning.

Aaron Quint