Ancient Grains

An unexpectedly busy weekend, we sold out really quickly! In fact a real record for how much we made - thank you all for your support!

This weekend should also be fun and we’re making some of our favorite breads.

As mentioned before, we’re moving away from the Weekly Shares model in favor of allowing anyone to pre-order the bread online. All of our bread and bagels for each week are listed in the online store. Very soon we’ll be releasing VIP memberships which will give card-holders 10% discount (per year or for life) for all bread and bagels. In the meantime, if you want us to hold anything, now anyone can do that, not just shares. Pickups start at 9:30 AM on Saturday.

We’re in Sift Magazine!

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Thanks to Lindsey Danis and Jennifer May, you can see our goofy mugs in the latest issue of ‘Sift Magazine’ (Fall 2019). Sift is King Arthur Flour’s magazine and its beautiful and glossy and you can find it at most big stores (Target, B&N, etc). The pictures are amazing and I hope we can showcase them more soon.


We’ll be back at our favorite Catskill’s Brewery Sunday August 18th cooking pizza to order outside. Hopefully, the weather will be good this time and we’ll be able to crank out some delicious pies for our western fans. Starting at ~noon until sold out.

Yes, there will be a vegan option. No, we don't do TOGO (stay and drink the beer). Yes, We will take credit cards. Yes, we love pizza, too.


Saturday, August 31st, another favorite Sloop Brewery will be taking over the taps at Rough Draft and we’ll be trying out a whole new concept with our friend Avi Arenfeld. KBL Pita stuffed to the brim Israeli style with fresh falafel, lamb shwarma, and all kinds of salads and sauces. It should be a fun one - come hungry!

This Week’s Loaves: Einkorn + Kamut Pan + Challah + Upstate Levain + Country + Baguettes

We won’t be at the window Friday evening this week as we’re trying to get in the last few summer evenings. We will still have fresh-baked challah Saturday morning - perfect for your BLT’s or french toast.

  • 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.

  • Kamut Pan loaves are our favorite sandwich bread. Kamut (aka Khorosan) is an ancient grain that we get from Milanese in Quebec. I think it has a bit of a sweet honey taste while still being 100% vegan (like all our other breads). It will be great for leftover turkey or PB jelly sandwiches.

  • 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: Grouper - The Races

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Missed this new album from Grouper last year and I’m not sure why. It's very good. Atmospheric and haunting like her other work, but a little less sparse then previously. Its been humming me through a bunch of late nights recently.

Aaron Quint