Oat, Milk Bread, and more

Another really great week at the Bread Lab. We’re basically at our maximum capacity every weekend and selling out early so if you really want bread or bagels (especially more than a half dozen) you really should pre-order here: https://www.kingstonbreadlab.com/shop/.

Thanks to everyone who came out for Pizza at West Kill on Sunday. The dough and weather were absolutely perfect and we had a really great time pulling it off for all of y’all.

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.


Saturday, August 31st, local 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: Oat Porridge + Rye Shokupan + Oland + Upstate Levain + Country + Baguettes

No Challah this week but Shokupan is back and available for pre-order.

  • 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.

  • Oland is a grain of Scandanavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is one of our favorite loaves.

  • Oat Porridge is kind of what it sounds like. We take local steel-cut oats and cook them into a porridge which is then mixed into a half whole wheat base. The cooked oats add flavor, but also improve the total texture of the bread and make it soft and supple. This is the ultimate bread for a fruit jam.

  • 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: Habibi Funk 007


As almost always, my best bud MRB is one step ahead of me and turned me on to this amazing DJ/Label, Habibi Funk, that is putting out reissues and remixes of Arab funk, jazz, disco, and more. It’s all REALLY good and I haven't stopped listening.

Aaron Quint