One Year Anniversary at 540 Delaware, CONTEST!

Happy Almost Spring Everybody!!

March 21st is our one year anniversary at 540 Delaware Ave.! It hasn't been an easy first full-time year for us, but our audience is growing thanks largely to the word-of-mouth buzz created by you, we are extremely grateful! We are hoping to expand our net even wider this year.  We're planning a big parking lot party with The Cheese Traveler, Tilldale Farms, Mingle and Nudge Baking Co. in May to celebrate when the weather is more cooperative.

In the meantime, we are going to have a "Describe YOUR All Good Day" Essay Contest for the next 4 weeks! Every person who submits an essay will get a free baked good (just say "I submitted an essay" at the counter when you visit and we'll give it to you!). All essays will be posted daily on our blog with encouragement for others to post their comments. The next 4 Sundays, the essay with the most comments (by 4pm Sundays) will win a $40 Gift Certificate! 

Submissions don't need to be long, your personal photos are encouraged. The only requirement (besides putting out some happy vibes) is that you include how a visit to All Good impacted your All Good Day. Be sure to spread the love by sharing the essays you like via social media! Winners will be notified by phone or email on Sunday evenings, and posted on our Facebook page. Local residents only please, there is no fee to enter.

Submit via email only! allgoodbakers (at) gmail (dot) com. We'll post the essays at the end of every afternoon when we get home from the shop. 

Include your name and contact info so we can reach you.

We look forward to hosting our big one year anniversary party in May, hopefully this will hold you over in the meantime! Help us spread the All Good Love!

A few shop updates: 

-  Starting this week, we're offering Beignets, Croissants and Pain Au Chocolat, not just on weekends, but every day (Wed-Sun)

- We are adding a Stoneground NY White Sandwich Loaf to the daily rotation and taking off the Rye. We'll continue to have daily: Hearty Multigrain Sandwich Loaf, Honey Wheat Sandwich Loaf or Honey Wheat Sourdough (alternating days), Baguettes, Country French Sourdough and a weekly specialty.

- We are gradually adding a few sustainable, locally and responsibly raised meat and fish items! While our menu will remain primarily vegan and vegetarian, we would like to satisfy additional potential customers with limited number of protein based dishes while remaining within our farm-to-table ethos.

Stop by 540 Delaware Ave., Albany for 

Fresh, Clean, Local foods! 

We are available to cater your morning and lunch meetings.

Open Wed-Fri 7:30am-3pm, Sat/Sun 9am-3pm

463-1349

Your bakers,

Britin & Nick

What does it mean to be a Socially Responsible Business?

"Corporate Social Responsibility (CSR) is a form of corporate self-regulation that is integrated into the business model and takes into account not only shareholders but also stakeholders such as employees and customers. CSR efforts often include the entire value chain, including suppliers, buyers and the communities in which the company operates, when addressing issues of social and environmental impact. The term “corporate social responsibility” came into common use in the late 1960s and early 1970s after many multinational corporations formed the term to describe any group that is impacted by a company’s activities."

http://inesad.edu.bo/developmentroast/wp-content/uploads/2012/11/Blueprint-for-a-Sustainable-Brand_infographic1-600x394.jpg

To Nick and me, adopting a Socially Responsible outlook means we think about (and implement strategies) that contribute to the overall wellness of our suppliers, employees, greater community, the planet and lastly, our monetary bottom line (the triple bottom line of "People, Planet, Profit"). When you get a baked good on the go or come in for lunch, a very large portion of your dollars is going directly toward the following initiatives. Making our shop a regular stop in your schedule (and encouraging friends & family to come in) is the best way to ensure we can continue to implement these and other forward thinking strategies that contribute to the sustainable longevity of our community.  Here are some ways we are committed to being a Socially Responsible Company and additional ideas we'd like to implement in the future. 

Courtesy of http://farmiemarket.com/

1. WE PAY A FAIR-TRADE PRICE FOR CLEAN, LOCAL INGREDIENTS AND HELP PROMOTE OUR PARTNERS: We pay our local farming and other small-food producing partners a fair-trade price for their sustainable goods and help bring their stories to our wider community. We have formed long-term relationships with over 20 responsible, local suppliers (most from within a 30 mile radius of Albany) and help promote them tirelessly through social media efforts, farm tours, blog posts, in-store, and word of mouth marketing. Because we source the majority (about 90% 3 seasons, a bit less in winter) of our ingredients from local sources as deeply committed to sustainability as we are, our carbon footprint is greatly reduced.  More than four times the money you spend at AGB gets reinvested locally into our community, helping us all prosper. More than any other practice, we believe this in particular has the most beneficial impact on a broad range of local people, places and our environment. 

Our commitment to providing clean ingredients is derived from how we eat at home. We personally know our farmers and have expended large blocks of time, energy & resources to seek them out and ask appropriate questions to ensure they don't use gmo seeds or spray pesticides (they use fish emulsion & kelp, and other natural methods like rigorous crop rotation to deter pests). Our chocolate, sugars & coffee are fair trade organic; our cheeses, butter & milks do not contain GMOs, hormones or antibiotics, animals are pastured locally & treated humanely with respect, and the milks are low-heat pasteurized; our eggs come from several small local farms (and one backyard!) that allow chickens to roam, and their diet is supplemented with only gmo-free organic feed; our stoneground whole white & whole wheat NY flours and organic rye & hi-gluten flours milled in NY are GMO free.  We prepare almost everything in-house, from-scratch, even our mayo and in-season jams; we never use dyes, preservatives, lab produced additives, artificial dough conditioners or unnatural, un-clean ingredients. We are transparent about EVERYTHING we serve, and are happy to answer any questions you may have about our ingredients at anytime. We do the legwork for you. With us, you can dine out with the confidence that ALL of our ingredients have been raised/grown ethically and responsibly. We are morally opposed to Greenwashing. We would soon like to add comprehensive ingredients lists to our website. Providing nutrition information would be great, but it's unlikely we will be able to afford having clinical tests done on our menu items in the near future. 

http://www.arboretum.umn.edu/UserFiles/File/Heatlhy%20Food%20Systems/Cheryl%20Kartes%20conference%20graphic%201.jpg

2. WE PAY MORE THAN MINIMUM WAGE: We pay our 2 part time employees as close to a living wage as we can afford (significantly more than minimum wage). We think this is important for many reasons. A full time worker making minimum wage is still below the poverty line, we could not in good conscience offer only the bare minimum. As a micro-business, we depend heavily on our staff to complete any and every job that needs to be done in the shop. Our staff pulls their weight in gold and we all collaborate. After spending 9 years doing absolutely everything ourselves baking for farmers markets and opening our shop on Quail St., we couldn't be more grateful for our competent, qualified staff who always go over and above our expectations. We pay ourselves, as owners, the same hourly rate as our employees (based on a 40 hour work week, even though we put in way more hours than that - we ourselves are living below the poverty line right now). In coming years, we would like to be able to afford to give our employees raises, health benefits, more responsibility, and hire additional qualified community members who are paid a living wage, offered health benefits and a meaningful, happy, community-minded place to work. Your frequent visits help us live up to these ideals. This video on income inequality in the United States is compelling: https://www.youtube.com/watch?feature=player_embedded&v=QPKKQnijnsM

3. AFFORDABLE PRICES: Clean, local foods don't belong exclusively on high-priced menus. Nick creates an inventive, seasonal menu based on the fresh ingredients we get from our farmers & other local producers every week, and we set our prices in the same general range of other local cafes. Yes, profit is important, but as long as we can meet our own basic needs, we don't need to make giant profits. Everyone deserves access to affordable, whole, clean, local foods. We are considering adding a small amount of sustainable, local meats and/or fish to our menu in order to reach a broader spectrum of potential customers, while still retaining our farm-to-table ethos. Our menu would remain primarily vegan/vegetarian, but with sustainable local meat-based substitutions available and perhaps 2-4 main meat-based main menu items. We are currently gathering opinions on this topic, please give us yours.

4. COMMUNITY DONATIONS: We donated more than $2000 in 2012 in the form of gift certificates, bread/baked goods/food and time to local projects for schools, art, AIDS, hunger abatement, non-profits, and community gardens. That may not seem like a lot, but for us as a very small mom & pop, it is! Everyone who has asked us to donate is a member of our community with a worthy cause, how could we say no? We've lived in Albany for 10 years now (Nick grew up in Clifton Park, Britin is a NC transplant). We consider everyone who visits our shop a friend and member of our close-knit community.  We have often been on the receiving end of generosity and kindness from many people here in the Capital Region, it really means a lot to us to be in a position to repay/pay-it-forward when we are asked to and able. We hope to increase our donations to worthy local organizations considerably every year. We would like to get involved in promoting healthy food in local schools.

5. WE TAKE MAJOR STEPS TO LIMIT FOOD, PACKAGING, TRASH AND ENERGY WASTE: We re-purpose or compost all of our food scraps and coffee grinds with The Radix Center of Albany (the first and only company in Albany so far to do so). We recycle aggressively. We wrap our loaves in biodegradable unbleached parchment, serve our to go items in compostable clamshells, use real plates/silver/mason jars instead of plastic, and encourage our customers to bring their own to go coffee mugs. We use environmentally safe cleaners and take steps to reduce our water/energy usage. We would like to become members of the Green Restaurant Association (a 3rd party certifier) and take additional steps to reduce our waste, and water/energy consumption. Although we abhor providing one-use packaging, we soon will add recyclable/recycled material to go cups for coffee (due to customer demand), but will continue to provide reusable mason jars for soups to go.

6. OUR CO-OP KITCHEN: We rent our kitchen to other food entrepreneurs growing out of their home spaces. We help them order bulk goods, offer an affordable rental rate (often bartering), help publicize their businesses, connect them with wholesale/retail contacts, and offer our knowledge of the permitting/city regulatory process. We are currently incubating three women owned businesses (Three Smiles Kitchen Seitan and Nudge Baking Co., Kate's Kakes is on hiatus till May). This idea was borne from the fact that we couldn't find a space to rent hourly when we started our first Community Supported Bakery Program in 2010, and with a young daughter who needs family time in the evenings, we aren't able to use the shop around the clock. There is virtually no hourly kitchen space for rent in Albany for food entrepreneurs, we feel this is a valuable service to provide to our community. If you're looking to start or expand your own sustainable craft food business, give us a call to take a look at our kitchen! We still have available time on the books. Our current partners are thriving.

In closing, we give a lot of thought to every little aspect of our little business: the impact our decisions have on everyone with whom we come into contact, the resources we use as they relate to our self-imposed environmental and social responsibilities, balancing family/off-time with work for us and our employees, and contributing in a positive way to our immediate community and the world at large. There's a lot more we'd like to do. You can help propel us to success and  accomplish our goals primarily by visiting us regularly, recommending us to your friends & family, sharing our menu and promoting us through social media, calling us for catering your morning & lunch meetings, joining our Community Supported Bakery program during the winter and visiting us at the Saturday Delmar Farmers Market June-December. 

We have set up a "Go Fund Me" account for those of you who want go the extra mile to help us pay down our start-up funding debt, which will allow us to allocate more of our earnings to the initiatives outlined above, and our goals for the future that retain our belief that being responsible for not just profit, but people and our planet, is the way of the future for all businesses.

Nick and I sincerely appreciate your patronage and ongoing support of AGB and our socially responsible initiatives! We always look forward to seeing you. 

Eat Well,
Britin and Nick Foster

Special Valentine's Prix Fixe Couple's Lunch $32 - Wed, Thurs, Fri

CALLING ALL COUPLES!

PLEASE JOIN US THIS

WEDNESDAY, THURSDAY or FRIDAY

for a very special

VALENTINE’S

PRIX FIXE LUNCH

3 COURSES - $32 (for 2)

INCLUDES BEVERAGE  -  PLUS SALES TAX

no reservations – served 11:30-2:30

BRING YOUR SWEETIE,
WORKMATE, FRIEND OR FAMILY

MENU

1^ST

White Bean & Parsnip Dip with Harissa, Pea Shoots & Sourdough Flatbreads

2^ND

Roasted & Stuffed Poblano Pepper with Seitan, Fresh Mozzarella, Cilantro, Hominy Grits & Mole

3^RD

Hazelnut Chocolate Torte with Cherry, Saison & Rosemary Reduction & Fresh Cultured Whipped Cream

Beverages

Vanilla Bean Hot Cocoa

Samascott Apple Cider (hot or cold)

Lemon Ginger Tea (cold)

With ft/org vanilla bean sugar

Hudson River ft/org Coffee

Hot Tea with Lloyd Spear Honey

Orange Juice

Whole/Chocolate Milk

you can also pickup

from our newest co-op kitchen member

Nudge Baking Co.

Valentine themed Vegan

Cupcakes & sweets

  

HOURS

WED-FRI 7:30AM-3PM

SAT/SUN 9AM-3PM

BREAKFAST & LUNCH
SERVED ALL DAY

LOCATION

540 DELAWARE AVE.

ALBANY, NY 12209

518-463-1349

SEASONAL MENU

WWW.ALLGOODBAKERS.WEEBLY.COM

NY Flour Power

You have the power to help 

NY Grain Farmers & Bread Bakers 

return the Upsate to its former 

Breadbasket Glory!

 Join our 2013 Winter Season

Community Supported

BakeryProgram

Signup deadline is approaching:

December 23

(forms here)

When we started our first CSB season in 2010, there were 8 others in the US, now there are more than 30 US bakeries offering memberships. 

This way of doing business is helping Real Bread, neighborhood bakers and regional grain farmers thrive!

As a result, a larger quantity of

cleaner, locally-produced whole grains

are reaching the hands of bread artisans and the public.

Every Bread Share will use approximately

20 pounds

of North Country Farms Flour

Non-GMO, Stoneground Whole Wheat & White

from Watertown, NY

Our loaves consist of Nick’s “Albany Starter” (Traditional French Rye Sourdough, now 1½ years old) or Red Star Yeast, Kosher Salt, Organic Canola or Olive Oil, Albany Tap Water, NCF Flours, Champlain Valley Milling Organic Hi-Gluten and Rye flours; sometimes organic molasses, barley malt syrup or Lloyd Spear Honey; and various high-quality specialty ingredients for featured loaves.

Membership provides you with a retail discount of 

$10 off one share, 

$20 off two, 

$30 off three.

Bread Shares are $110, Baked Good Shares are $90. 

(with signup by December 23, prorated shares after the season begins will be slightly less discounted)

Pickups, on Wednesdays from Noon-6pm, 

run Jaunuary 9-May 22, 2013 

(540 Delaware Ave., Albany)

We’re helping to bring Real Bread Back.

Boost New York’s Flour Power by

Joiningour 2013 CSB.

Pay by cash, check, and now all major credit cards!

Reminder: 

Holiday Bread & Tart Orders due Dec. 16!

Through Dec., add an extra $5 to all Gift Certificates $25+

Thanksgiving Weekend Discounts!

µ   SHOP LOCAL  µ

THIS HOLIDAY SEASON

"BLACK FRIDAY” DEALS

NOVEMBER 23, 24, 25

FRIDAY, SATURDAY & SUNDAY ONLY!

EXTRA DISCOUNTS ON GIFTS FOR THE
GOOD-FOOD LOVERS IN YOUR LIFE

One week of a
Community Supported Bakery Share Free with
2013 Season Signup

Give the Gift of Real Bread!

Shares run Jan 9 - May 22, 2013

Breads and Baked Goods Available

$2 off Capital Region
City Dining Cards

50 locally-owned restaurants, 
we’re in the deck!

5% benefits the NE Regional Food Bank, perfect for stocking stuffers

Extra $5 on Gift Certificate
Purchases $20+

No expiration or need to use all at once
pick them up at the shop or delmar market

we support small, local 
food producers! 

Lot Parking, Easy Highway Access, 

5 minutes from Downtown

FRI/SAT/SUN 9-3 
NOV 23, 24, 25

540 DELAWARE AVE., ALBANY, NY

WWW.ALLGOODBAKERS.WEEBLY.COM

CSB Shares, Holiday Orders & Gifts

All Good is ready to launch our 2013

Community Supported Bakery Winter Share Season!

We're offering Loaves & Groups of Baked Goods made with NY flours & ingredients, for weekly pickup and a discount for paying in advance, for our Third Community Supported Bakery Program! Share pickups begin Wednesday January 9 and go through May 22 (20 weeks). 1 loaf per week is $110, 1 group of baked goods is $90 (you may purchase more than one share and choose which items you'd like to receive each week.)

Our enthusiasitic members the past two Winter seasons of our share program proved that people in Albany care about supporting local bread artisans dedicated to using pure ingredients and old-school techniques. 

From Barbara C, a member for 2 years: 

"We are very happy with your service and products.  We all like your bread. 

Usually I cannot get our kids to eat anything, but awful, cheap white bread and the fact they are eating yours is a testament to how good it is."

Join the Real Bread Revolution!

Deadline for signup is  December 23, 2012

http://allgoodbakers.weebly.com/2013-community-supported-bakery-shares.html

Don't wait, submit your form & payment in the shop or at the Delmar Market by Nov. 30 and we'll give you a free loaf of bread in thanks for becoming an early member! 

Why Join a Community Supported Bakery? 

We're glad you asked.  For some, the idea of a Community Supported endeavor that involves anything other than farm-direct products might seem foreign, but a quick Google search yields about 30 US CSBs currently in action in just the first 4 pages, with more in the UK and otherwise abroad. When we started our first CSB season in 2010, there were only about 8 in the US, this model is growing! Communty Supported shares that provide much more than produce are gaining in popularity all over the country.  

Here are 5 good reasons to join our CSB.

1) Increased availability of Real Bread (and pastries) in the Capital Region. (Clean, Fresh, Local ingredients free from GMOs, dough conditioners, additives & other lab-produced materials. We use water, salt, high quality flour, and sometimes yeast, organic oils or specialty ingredients. Everything is prepared 

in-house, from-scratch, by us.)

2) Support for NY grain farmers and our risk developing recipes/techniques that respond to the varying protein levels of their wheat. Every membership will utilize about 25 lbs of NY flour. (We buy North Country Farms Stoneground Wheat & White; although NY grain production is up, the purchase of it by regional bakers is still relatively sparse. NY used to be the country's bread basket,  Small, sustainable NY Farmers & Bakers are bringing NY Wheat back.  We could buy more reliable flours from the Midwest, but we choose to honor the farmers who are dedicated to producing wheat again here in the Northeast, our CSB gives you a direct way to support them too.) 
  
3) Discounted, carefully produced loaves & pastries for a fair-trade price.

4) Support the talent of Craft Bakers while developing a personal relationship with us. (As owners, Nick & I are extremely involved in our community and donate loaves/gift certificates/food regularly to worthy local causes that help feed the hungry. We work long hours that require great detail and skill.  Getting to know more people in your neighborhood is never a bad thing and neither is supporting your local food artisans! Everything we do is connected to people, the CSB brings you closer to your food producers.)

5) Help stabilize and inject money into our local-foods economy and reduction of our collective carbon footprint. Our ingredients are typically grown and transported no more than 130 miles from Albany. We are deeply committed to supporting our slow-food producing neighbors.  (North Country Farms is in the Fingerlakes; produce & cheeses are from within 30 miles; only our fair-trade organic sugars, Earth Balance, vanilla, spices, salt, baking powder & soda, Organic oils, NY and Organic flours come from a local/family-owned distributor, Hillcrest Foods in Saratoga or The Honest Weight Food Co-op, Please see our Suppliers Page for more information about our ingredients and philosophy.)

HOLIDAY ORDERS (NOV & DEC)

we are offering specialty loaves & baked goods
to grace your table & help ease your load for
November & December Gatherings!

(please click on the link above to order, submit via email or in person)

Our Cinnamon Raisin Sandwich Loaf is perfect for a quick breakfast for guests (toasted or as French Toast or Bread Pudding).  Nick's Pumpkin Cranberry Walnut Boule, French Baguettes or Dinner Rolls are designed to perfectly compliment your Holiday meals and parties.  

Britin's Buttery Spiced Apple or Chocolate Pecan Tarts, Apple or Vegan Cinnamon Buns, and our Vegan Cookies will satisfy adults & children alike.

Order by Tues. November 13 and Wed. December 16
for pickup Nov. 21 and Dec. 23/24.

We have Capital Region City Dining Cards available for just $20 and we're in the deck!

 

5% of each purchase goes to the Northeast Regional Food Bank, a powerful organization helping to relieve the hungry in Upstate NY. This deck of 50 cards, worth $500 in discounts, is comprised of only locally-owned restaurants and includes 2 freebie wildcards. Cards expire in December 2013 and offer a $10 discount when you spend $30 on food. They fit into your wallet and make a great stocking stuffer for just about anyone! 
Get a bonus card of your choice with purchase.

We offer Gift Certificates in any denomination
CAN BE USED IN THE SHOP,
AT THE SATURDAY DELMAR FARMERS MARKET
OR TOWARDS A BAKERY SHARE.  

Pick up one (or more) at the shop or market for the local-food lovers in your life!
We'll add an extra $5 to any GC purchase of over $25.

Total GC amount doesn't have to be used all at once
and there is no expiration date.

Remember, we prepare freshly baked goods for morning work meetings,
lunches on the go, catering for any purpose
and wholesale breads & baked goods!
Call 518-463-1349 or email allgoodbakers@gmail.com

Shop Hours:
Wed-Fri 7:30am-3pm 
(Fridays now open until 6pm)
Sat/Sun 9am-3pm

  We always look forward to seeing you!

Your Bakers, Owners & Chef

Britin & Nick Foster
We're bringing Real Bread back.

Giving New Meaning to the term "Summer Tour"

Greetings Friends!

Opening our new shop has been a whirlwind experience and with the Saturday Delmar Farmer Market starting up tomorrow, we expect more of the same! We are very happily ensconced in our new home at 540 Delaware Ave. and we are so grateful for the outpouring of support and encouragement we've received from all of you. Thank you. We've got some exciting new happenings for the summer to announce!

Phish  Always Wins
("THE Summer Tour")

Anyone who knows Nick personally is aware he busts his you-know-what all year long, reserving his time off and limited "fun money" for just a few nights a year to see Phish in nearby cities.  He works 12-16 hours a day, 6 days a week and very much deserves this time to nourish his well-being! Our Sous Chef, Lauren Ciaglo, will be filling in for him by baking our loaves while Nick takes his short walkabouts this summer.

"AGB Summer Vendor Tour"

We'll visit six of our local, sustainable suppliers this summer and write up a blog post, with photos and details about production for each, on From Scratch Club! We look forward to helping you get to know our (and YOUR) local food producers! We've updated our suppliers list to show all of the individual vendors with whom we are now working.

On our list to profile this summer:

Farmer Jon's Produce

Meadowbrook Farms Dairy

R & G Cheesemakers

Mountain Winds Maple Farm

Lloyd Spear, Beekeeper

Bulich Creekside Farms

"From Scratch Club Academy Summer DIY Food Tour"

DIY Food Classes starting in June in our kitchen! (can you tell we're excited?)

$45 per person, per class

All Classes on Tuesdays from 6:30-8:30pm (except Kids)

Kids in the Kitchen, June 25th, Monday 6-8pm

DIY Starter Sampler, June 26th

Water-Bath Canning Basics, July 3rd

Home Dairy 101, July 10th

Summertime Condiments, July 17th

Jelly, Jam,Preserve-What's the Difference? July 24th

Food Preservation 101, July 31st

DIY Home & Body Sampler, August 7th

"Enjoy Local Foods (Tour)"

Saturday Delmar Farmers Market

We're there every week, in sun and rain.
Everything you need is at the market, with over 60 vendors this year!
9am-1pm, June-December, 332 Kenwood Ave.

Bethlehem Central Middle School

R'eisen Shine Farms CSA

Next week we start hosting pickups for R'eisen Shine's year-round, whole diet CSA in the back garden! DJ and Dottie are going to help us grow what we can in barter. They've got a great blog that illustrates the trials and triumphs of farming (follow the link above).

New Spring Menu

These selections won't be around long...summer bounty is beginning to arrive!

Introducing: Our New Hot Breakfast Menu!

Soon to be available
7am-11am Wed-Fri, Sat/Sun 9am-3pm

Quail Egg Crostini
Fried Egg and Cheese Sandwich
Buttermilk Biscuit and Southern Style Gravy

Doctored Grits

Seasonal Hash
Quick Oats with Britin's Butter, Cinnamon & Pure Maple Syrup

(more to come as Nick finalizes other specialties)

 You heard it here first, we are going to start opening earlier during the week! And serving egg sandwiches, as has often been requested.  We realized we are missing weekday morning drive-by traffic and the opportunity to provide a hot breakfast for those of you who travel Delaware Ave. on your way to work. We also realize we need to work on being open later (at least some nights) and have plans to do so as soon as we are able. Trust the wheels are turning! We'll keep you posted on when the new menu/hours will begin.

We hope you'll visit us through the summer and get involved in the activities we have planned. We aim to be a good-food-community-hub. I think we're on our way!

The AGB Team

Nick Foster
Chef/Baker/Owner

Britin Foster
Baker/Manager/Owner

Lauren Ciaglo
Sous Chef/Canner

Liz Alan
Customer Service/Jack of All Trades