Clean, Fresh, Local Foods. Affordable, Seasonal Breakfasts & Lunches, Artisanal Loaves made with NY flours, From-Scratch Baked Goods and Desserts, all prepared in-house from responsibly grown, primarily local ingredients.

540 Delaware Avenue
Albany, NY 12209


Wed: 6 & 8pm Farm to Chef Dinners (reservation only)

Thurs/Fri: 11am-7pm

Sat/Sun: 11am-5pm

(kitchen open from 11 to 5, limited sandwich menu available between 5 and 7pm)
Loaves, Baked Goods, Sandwiches!

Please visit our website for current menu and supplier information:

Wednesday, June 22, 2011

Shop News: More Croissants, Lunch Items & New: Seasonal Tarts!

Happy Summer Solstice AGB Fans!  We spent the Solstice camping and brainstorming new menu items that we want to share with you.

But first: Big Croissant News! 
These are made....
with this!

Our faithful sidekick (and CIA graduate), Molasses Meg, and I are beginning the process this week of learning how to make Nick's traditional French Croissants ($2.00-2.50) so that we can offer them to you on Saturdays, in the shop AND at the Delmar Farmers Market!  Seriously disappointed faces in search of our croissants have greeted us in Delmar these past few weeks, so we're figuring out how to turn those frowns upside down.  We'll start offering Chocolate Croissants as well this weekend (as requested, at both locations) and will come up with other delectable flavors as time goes on.  Hopefully it won't take us more than a couple of weeks (under Nick's careful tutelage) to perfect the process and the quality won't suffer from our inexperience.  Did you know they are made with chemical and hormone-free Meadowbrook milk & cream, rBGH-free butter from The Country Creamery in Canastota, and organic flour from Central New York?  Provided our preparations don't go horribly awry, we'll be bringing croissants to Delmar this weekend and they will be available in the shop Saturdays and Sundays going forward as well.

Hooray! Summer is officially here

It brings with it all sorts of new fresh vegetables from local farms, 
so we are increasing our sandwich options. 
(Weekly specials are posted on our Facebook page.)

{special in-shop offer} This Weekend:
Purchase a sandwich or a full salad
and receive 1/2 off a dessert or baked good!
(just tell us you read this post)
Grilled Cheese Sliders with R&G cheese & local micro-greens.
To help celebrate and support our local farmers, we'll start by adding a Vegan Sandwich Special ($4.00-5.00) to our menu each weekend.  Our friends over at Farmer Jon's Produce in Selkirk are visiting the bakery tomorrow with a delivery of freshly picked, sustainable vegetables.  We're excited to see what Jon & DJ have coming up that they haven't brought to the markets yet!  Nick will decide on this week's new vegan sandwich special then and we'll get that info to you asap on Thursday via Facebook.  Please spread the word to your vegan friends.

Our other two Weekly Sandwich Specials are a Grilled Vegetarian ($4.00-$5.00 with local produce & cheeses), and Gourmet Grilled Cheese ($3.00 "Not Just Lot Food Anymore!").  For the grilled vegetarian sandwich this weekend, Nick is preparing a trio of sliders - each slider will be different, particulars to follow after farmers' visit.  In-house sandwiches are served with a micro-salad to balance your palate.  All Sandwiches are available in-house or to-go (wrapped in our compostable, biodegradable parchment).

We are adding a Salad Special to our roster: each weekend, Nick will prepare a Panzanella Salad with Fresh, Seasonal ingredients ($4-4.50, depending on ingredients) that you can take with you or enjoy in the bakery.  We also prepare a Foccacia Pizza ($2.50-3.00 per slice) every weekend; again, with local produce & cheeses  - see a pattern here? 
Pizza Margherita with fresh basil, local hydroponic tomatoes and R&G fresh mozzarella.

We're close to the hospitals, campuses and downtown - just 2 blocks off Central Ave (turn at the Linda, we're on the left just after Washington Ave. at 160 Quail St.). 
Come to All Good Bakers for an affordable, healthy, sustainable lunch!
Our Storefront, 160 A Quail St, corner of Spring between Washington & Western.

A few other Summer Solstice changes and options:
  • Starting this weekend, Nick is going to begin baking more "Specialty" loaves in the shop; he'll be focusing less on our "daily" loaves and more on bringing you a better variety of interesting combinations.
  • Meg is preparing two varieties of Individual Fruit Tarts for us this weekend (available at the shop & the market): Lemon or Peach Raspberry - with organic fruits and handmade crusts! ($3.00-4.00, fruits local if we can get 'em organic and in season).  We going to start offering you more light, seasonal desserts now that summer is here.  If the tarts go over well, we'll prepare them regularly.
  • There are a few items we're offering a discount on if you purchase in larger quantity: Baguettes are 2 for $5.00, Bialys 4 for $5.00 and Biscotti is 6 for $6.00.
  • We hope to start adding homemade, seasoned croutons soon.

If you enjoy our offerings,
please bring a friend with you when you visit
And ask them to bring a friend along, too while you're at it.  Our "word of mouth" reputation is growing, but (we won't lie) we could use your help bringing more people into the bakery on a regular basis. Remember, everything we serve, WE make in-house with the freshest, hyper-local, sustainable ingredients (with the help of aforementioned sidekick).  

Our new "outdoor cafe" is open, more fresh vegetables are coming in every week, we believe in what we're doing, and we are loving life running our own small business.  We hope you'll encourage the people in your circle to come see what we're all about.  All Good is open Fridays 11-6, Saturdays 10-4 and Sundays 10-2 (with Quiche, Croissants, French Toast and other brunch specialties).  Those of you who are observant may have noticed, we decided to open an hour earlier on Saturdays!  A minor expansion, granted, but hopefully it will allow more of you to stop by the shop during your Saturday morning routine.

We look forward to seeing our regulars this weekend and hopefully meeting lots of new faces!

Your bakers,
Britin (and Nick) Foster

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