Semi-Semolina

Pretty much everywhere, its gonna be hot.

We’re doing out best to stay cool in the kitchen. Frozen towels, lots of water, taking some breaks in the walk-in. Similarly, we’re doing our best to keep our bread cool as temps cross 102F. The ideal temperature for most of our doughs is between 76F and 84F, so needless to say that's very hard when the air is much hotter. We’ve compensated by trying to keep the water cooler and even store the bulk dough in the fridge. We’re doing our best but its very hard.

Reminders below but important: No bread or bagels the weekend of July 27th!We’ll be coming back from Maine and the Kneading Conference.

Save the Date - Aug 2/3rd KBL 2nd Birthday Bash

Friday night we’ll be doing a special pizza night followed by a big bagel blowout with some special treats on Saturday.

The Kneading Conference - July 25th/26th

Also worth noting that we’ll be fully off the weekend before (July 27th) as Jenn and I will be headed up to Maine for the Kneading Conference where we’ll be doing a presentation about Sourdough bagels. Let us know if you’ll be there! We can’t wait.

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.

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

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  • Once again we'll have another round of Challah on Friday night and Saturday morning. We’re still tweaking the recipe but we’re pretty happy with how these are coming out.

  • Semolina Sesame is our take on a classic Italian bread, but with full sourdough, and local whole wheat and organic semolina flour from Quebec. Perfect for a cold cut combo, or dragged through your favorite red sauce.

  • 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: Purple Mountains - s/t

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I was very excited to see hear that one of my favorite 'local' bands, Woods, was producing/backing a new record from one of my favorite songwriters, David Berman (Silver Jews). The album lives up to the promise and it's going to be on a lot this summer. It's sad, but sort of hopeful, with the right amount of jangle and honky-tonk.

Aaron Quint