Fall'in in Love

Summer is over! Woo! I said that to someone else this week and they were genuinely angry at me. An important note: They don’t have kids. We dropped ours off at school yesterday and took a breath of cool air and to me, that means summer is over. It is also down to a dreamy 81F in the kitchen which things are moving at a normal pace, we can stop freaking out every bake and the bread not only becomes more consistent, but I think better flavored as we can give everything a little more time to ferment.

Sloop + Pita night was a big success and a huge amount of fun so I look forward to doing it again. I think we nailed every component from the pita to the falafel to the tahini sauce to the pickles and it felt really good. I love bringing new/interesting/different flavors to town and it made me feel confident that Kingston is ready for some fresh flavors.

Some big news on that front in the next few weeks …

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: Semolina Sesame + Challah + Upstate Levain + Country + Baguettes

  • Semolina Sesame is our take on an ‘Italian bread’. Ours is made with organic Semolina flour, high extraction whole wheat, and our sourdough starter. There is no better bread for pairing with a rich red sauce and maybe a meatball or two.

  • Our Challah is a naturally leavened (sourdough) version of the Jewish Bakery classic. Each loaf is hand made and braided. They contain a good amount of eggs but are dairy-free. Not produced in a Kosher certified kitchen, though we use only the best organic and kosher ingredients. This makes the BEST french toast.

  • 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: Four Tet - Anna Painting

I first discovered Four Tet almost 20 years ago now in college. It was the music that I couldn't stop listening to and it powered a lot of late-night sessions, writing, printmaking, making a comedy, etc and every new release has lived up to the tremendous amount of hype and pressure I put on it. This is no different. I’ve heard that Four Tet (Kieran Hebden) lives around here. If you’re listening - come through and I’ll feed you well!

Aaron Quint