We're 2!

Two years! It’s kind of unbelievable to think about. It seems like we’ve just started but at the same time so much has changed! Things that have happened in the past year:

- We have three wonderful employees! Jenn, Dan, and Emily. Dan and Emily actually pulled off making a whole batch of bagels completely solo this past weekend while Jenn and I were off at the Kneading Conference. They all bring so much to the bread lab - not just their hard work, but I really can’t believe I was doing this myself before. KBL is so much better for having them.
- We got a bunch of equipment! Where would we be without The Dutchess and The Moffat????
- We hustled our asses off and sold more than 5000 loaves of bread and 8000 bagels.
- We made a lot of friends! We love our community and appreciate all the folks who stop by just once and talk for a bit. We love feeding all of y’all. Except for the folks who squeeze the bread without asking. Not you.

Obviously, we have some big plans for growth that we’re hoping to work out over the next few months and we’re going to keep everyone involved and obviously ask for your help as well.

Special shout out to Amanda and Anthony of Rough Draft without whom, this crazy thing would not be possible and the staff of Rough Draft who put up with buckets in the walk-in and our crazy shenanigans.

The Kneading Conference this year was awesome. Jenn and I made so many new friends and got to catch up with old ones. Some very cool things in the works out of this (think collabs with friends in Maine, regular fresh flour deliveries, and more). We’re very inspired and are going to try to carry it through this year.

KBL BIRTHDAY BASH - THIS FRIDAY AND SATURDAY

OK! It’s going to be a very busy weekend and we hope to see you throughout.

Friday Night - Pizza and the craziest most amazing selection of Hudson Valley Beers + Cider (Suarez, Hudson Valley Brewery, West Kill, Equilibrium, Plan B, Sloop, Industrial Arts, Westwind Orchard, MORE!). We’re getting started at 5 PM (1 hour earlier, let's see if we can pull this off!) slinging our modern Neopolitan-ish pies.

Saturday Morning - BAGEL EXTRAVAGANZA. All of your favorites, plus some extra specials (did someone say Fried Chicken Bagel?) Also we’re working on our Whole Wheat bagels again. Any purchase over $15 gets a free tote bag. COME THROUGH.

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: Polenta + Oland + Rye Shokupan + Upstate Levain + Country + Baguettes

No Challah this week as it's going to be a LITTLE too crazy with Pizza shenanigans. Shokupan is back though as well as fan-favorite Polenta.

  • Polenta loaves are back this week. This is similar to our Oat Porridge loaf, where we mix in grain after forming a solid base dough. In this case, beautiful local polenta (coarse cornmeal) from Farmer Ground is mixed into a half whole wheat base, similar to the Upstate Levain. The result is a tangy but sweet loaf, studded with the texture of the polenta. Cover this in the best ricotta and olive oil you can find.

  • 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 soudough 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.

  • 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: Altin Gun - Gece

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Damn it, I’m so sad we missed this show at the Anchor last week. I’ve loved Erkin Koray and Selda and the Anatolian rock for a long time but these guys are contemporary and ROCK. Get down with the funky sounds of the electric Bağlama.

Aaron Quint