Einkorn the OG (Original Grain)

Oh it’s that time again. When fermenting things begin to explode. When we have to keep a supply of water in the fridge because the tap isn’t cold enough. SUMMER TIME Y’ALL.

We have a bunch of cool stuff going on - don’t forget to pre-order if you want us to save you something.

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


Starting this Friday we’re going to be opening the barn door at 4PM to sell bread while our favorite local farm Solid Ground Farm is also doing CSA pickups at Rough Draft (We are shareholders and it’s the best CSA in the area bar-none!). If you’re picking up or just want a loaf for Friday dinner, come on by. Limited quantities, but we’ll have both Upstate Levain and Kingston Country. I’m working on some Friday specials for the coming weeks (sourdough challah???!!!) so keep an eye on this space.

THIS FRIDAY Pizza Party at Rough Draft 6/28 - 6 PM


We’re back for another Friday night Pizza Party on our home turf. Once again we’ll be slinging 12" neopolitain-ish pies from the parking lot and our little oven to be consumed with the best local beer and wine in the HV. We’ll start serving at 6 PM. No to-go so come and plan to stay for a little while.

Pizza FAQ:

Will you have vegan options?

Yes! The dough is vegan and we’ll have one Vegan pie - Marinara (Sauce and Garlic oil). Additionally, we’ll have small side salads and house-made hot salad (spicy pickles).

How big are the pies?

A single 11–12" pie serves one happily, or two as a snack.

How much are the pies?

Prices range from $12 - $16 per pie. A full menu will be posted on Instagram Friday.

Can I get pies TO GO?

We do not have to go pizza boxes and we really want you to sit and enjoy the pizza at Rough Draft.

Can I call in an order? Can you save me X?

No, sorry, we don’t have a way to handle that. It’s always first-come-first-served.

When will you stop serving?

Last time we did this we sold out at 8:15. We’re making a little more dough this time but come early if you need it.

I’m not around this weekend, are you doing this again?

Yes! We plan to do this approx. one Friday a month for now.

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

  • 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.

  • Einkorn is one of my favorite ancient grains to work with. It has such a unique aroma and flavor, even though its an ancestor of the wheat we know today, it tastes completely different. I think of it as being ‘grassy’ and having an almost olive oil like flavor, with nothing but the flour itself.

  • 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: Bob Dylan - The Rolling Thunder Revue Sampler


I got completely sucked into the latest Bob Dylan doc about Rolling Thunder. The live performance of Isis especially has had me haunted for the last week and I can’t stop listening.