Bakery
Our Philosophy
We mill 100% of our flour in-house on a stone mill, using grains from regional farms growing exceptional grains with farming practices we believe in. In conventional milling, the bran and germ — the fiber-rich outer layer and the nutrient-dense core of the grain — are typically removed to create a more shelf-stable, uniform flour. That stability comes at the cost of flavor and complexity. This means our products won't look the same as those made with commercial flour. We aren't chasing uniformity or the "perfect" loaf. We're focused on baking food that is interesting, nourishing, and rooted in real ingredients.
- 01.
Milled Just Before Baking
Fresh-milled flour is flour at its best. Milling just before baking preserves the flavor, aroma, and character that are lost in the commercial processing and long storage of refined flour. This includes many beloved brands, which may be consistent and dependable but are designed for shelf life and uniformity at scale.
- 02.
Whole Grain, Always
Baking with fresh-milled flour brings the whole grain back into the mix, so bread and pastries taste more like what they're made from.
- 03.
Character Over Uniformity
The same basic loaf can taste completely different depending on the grain — a bread made with Redeemer Wheat tastes meaningfully different from one made with Renan Wheat.
Working with the grain, not against it
We trial the grains our trusted farmers grow each harvest to understand how they perform in baking. Even within a single variety, differences show up from farm to farm and harvest to harvest. Sometimes your favorite wheat bakes exactly the way you expect, and sometimes it shows up a little different than last time. That's just how real grain works.
Our bakery is focused on naturally leavened breads alongside a rotating selection of rustic pastries. We work with different grains, ingredients, and techniques, so offerings change regularly. Every bread you eat in the restaurant started as a grain.
The flour we bake with is the same flour you'll find on our shelves. If you don't see something you want, ask us and we'll mill it for you. We'll gladly tell you how it behaves and what we might recommend using it for.
Primary Grains on Our Rotation
Hard Red Wheat
- Renan Seneca Grain & Bean — Penn Yan, NY
- Redeemer Small Valley Milling — Halifax, PA
Soft White Wheat
- Frederick Seneca Grain & Bean — Penn Yan, NY
Rye
- Landrace Variety Seneca Grain & Bean — Penn Yan, NY
Spelt
- Oberkulmer, Zollernkorn & Frankenkorn Blend Seneca Grain & Bean — Penn Yan, NY
Oats
- Gehl Small Valley Milling — Halifax, PA
Rice
- Black Rice Great Joy Family Farm — Pine Plains, NY
- Akitakomachi Rice Great Joy Family Farm — Pine Plains, NY