Well, it got a lot colder than we thought last week and now once again we adjusted everything back to our ‘winter’ schedule to accommodate for the kitchen temps. Trust me, I’m not complaining, but it’s a constant game.

Last week we had a couple of folks come by early for Challah that we had to turn away to come back later and I want to just one, thank everyone for being awesome and patient, and two, explain why! The short story is our kitchen is small and our oven is smaller. Our electric stone floor oven (a Rofco) is awesome and makes great loaves but is very small! It can bake 6 large, 9–12 medium loaves, 12 baguettes, or 9 challahs at a time. Each of those has different timings (baguettes bake the fastest, challah’s the slowest) of between 22–45 minutes. So to produce the 100+ loaves we make every week now that means loading and unloading the oven between 7–15 times! We do some of the baking Friday night and then start at 5 AM Saturday morning. We’ve got the math down pretty well, but in order to get you the freshest loaves (and sleep a little bit Friday nights - enough to have the energy to do the bagels, too) it means not every loaf is ready at 9AM when we open.

Similarly with bagels. We use a separate oven for bagels now (which was a huge advance!) and that allows us to move through boiling and baking bagels at the same time as we’re baking off bread. The oven takes 4 half-sheet pans at a time, which allows us to bake 32 (4x8) bagels at a time. Each round takes about 8 minutes to boil and 18 to bake (we do this at the same time) so in order to make the 200+ bagels we make every weekend now, we start at 7:30 and continue until around noon. We can’t start any earlier really because we need the tablespace that will be taken by the boiling to roll baguettes and load bread into the oven.

This is all to say - It's a complicated dance and we appreciate your patience when things aren’t ready exactly when you want them to be!

Also to say, we’re looking forward to the day (hopefully soon) when we have space for a bigger oven, and our constraints are completely new.

In the meantime: You can pre-order bagels and bread online. We now offer all our bread for pre-order online. Pickups start at 9:30 AM on Saturday (and a little later for Challah).

This Week’s Loaves: Deli Rye + Oland + Rye Shokupan + Upstate Levain + Kingston Country + Baguettes

Ok! For real this time - last small batch of Oland until who knows when.

  • Deli Rye is our naturally leavened take on a classic Jewish Rye. A mix of Rye, whole wheat, and white flours, dusted with caraway seeds and cornmeal. Ideal for your favorite pastrami or ruben.

  • 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.

  • 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: The Comet is Coming - Trust in The Lifeforce of The Deep Mystery

I love this band and the whole Space Apocalypse aesthetic that completely makes sense with the space-age noise and saxophone driven music. Mostly instrumental, but it doesn't feel that way. This is like the robotic descendants of Sun Ra and the Arkestra.

Aaron Quint