(with signup by December 23, prorated shares after the season begins will be slightly less discounted)
ALBANY'S FARM TO BAKERY/CAFE
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)
(kitchen open from 11 to 5, limited sandwich menu available between 5 and 7pm)
Loaves, Baked Goods, Sandwiches!
Monday, December 10, 2012
(with signup by December 23, prorated shares after the season begins will be slightly less discounted)
Monday, November 12, 2012
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!
$2 off Capital Region
City Dining Cards
50 locally-owned restaurants,
we’re in the deck!
pick them up at the shop or delmar market
NOV 23, 24, 25
Tuesday, November 6, 2012
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.
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.
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.)
to grace your table & help ease your load for
November & December Gatherings!
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.
for pickup Nov. 21 and Dec. 23/24.
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.
CAN BE USED IN THE SHOP,
AT THE SATURDAY DELMAR FARMERS MARKET
OR TOWARDS A BAKERY SHARE.
We'll add an extra $5 to any GC purchase of over $25.
and there is no expiration date.
lunches on the go, catering for any purpose
and wholesale breads & baked goods!
Call 518-463-1349 or email firstname.lastname@example.org
(Fridays now open until 6pm)
We always look forward to seeing you!
We're bringing Real Bread back.
Friday, June 1, 2012
("THE Summer Tour")
Everything you need is at the market, with over 60 vendors this year!
9am-1pm, June-December, 332 Kenwood Ave.
New Spring Menu
Introducing: Our New Hot Breakfast Menu!
7am-11am Wed-Fri, Sat/Sun 9am-3pm
Quail Egg Crostini
Fried Egg and Cheese Sandwich
Buttermilk Biscuit and Southern Style Gravy
Quick Oats with Britin's Butter, Cinnamon & Pure Maple Syrup
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
Customer Service/Jack of All Trades
Monday, March 19, 2012
|Our new building sign! As soon as the buildling department |
gives us the go ahead, we'll get it hung.
So many people have helped us get here, not the least of which is the Community Loan Fund of the Capital Region, who helped us shape our business plan and funded our move. We are indebted to everyone who has supported us in a myriad of ways as we have approached this stage of growth. We are coming off the adreneline rush of having accomplished everything required to get the new shop open, and we are ready to begin baking again!
Our regular hours will be Wed-Fri 8am - 3pm and Sat-Sun 9am - 3pm. We've hired two friendly, wonderfully capable people to give us a hand (Liz for front of the house, formerly at Mezzo Marketplace and Lauren who recently graduated from the Culinary Institute as Nick's Sous Chef). Liz and Lauren share our passion for fresh, local, sustainable foods and we are confident they will be very valuable first additions to our work family. Please give them a warm welcome them when you visit!
Our new retail area accommodates 10 seats inside and we'll be adding at least two patio tables outside to start. Nick has created an a-la-carte lunch menu of Six Seasonal Sandwiches (3 grilled cheeses for $5.00 and 3 vegan/vegetarian for $5.50/$6.00) that will also include seasonally-based soup and salads ($2.50-$5). We are sourcing biodegradable, compostable packaging for lunches to go and should get our first shipment within a couple of weeks (till then our ability to package soups and salad to go will be limited). Parking is available in our lot or on the street, we are in the same building as The Yoga Loft, next to Mingle.
|"Little Green Monsters"|
Everything we serve will continue to be made fresh, from scratch. And of course, THERE WILL BE BREAD, all of which Nick will prepare himself! We intend to offer daily: Hearty Multigrain, Honey Whole Wheat, Rye (with molasses & caraway), Ciabatta, Country French Sourdough and a Specialty Loaf that we call a "Baker's Pick", which Nick will change up based on inspiration and inclination.
For Beverages, we'll serve regular and decaf fair-trade, organic coffee from Hudson River Coffee House, a small variety of teas, local apple cider and our own fruit waters. We've also added a light weekday breakfast menu of toast and butter/jam/peanut butter, bialys with cream cheese and a kid's menu of a few sandwiches.
Travis from Organica (an organic growing supplies shop on Delaware Ave., next to Ultra Violet) is setting us up with a hydroponic garden in our kitchen (visible from our sidewalk window, take a peek!) where we will grow organic and heirloom herbs and a variety of lettuces, right on the premesis! We're pretty sure no other restaurant in Albany has a hydroponic garden - Travis will be helping us maintain it and he can help you too if you'd like an indoor setup. It's fun growing food, if you haven't tried it we recommend it.
|Planting will begin very soon!|
We will continue to rent to other small food producers looking to get a leg up. Katherine Hunter from Three Smiles Kitchen will be preparing her new Seitan for us and for the Saturday Delmar Farmers Market. Gatherer's Granola is still with us for a little while while their new production space is readied, and there are a one or two other producers we're in talks with.
Over the next couple of weeks, we will get our staff and organizational processes up to speed and soon after, we'll have a big Grand Opening Party, including a ribbon cutting with the Community Loan Fund! Our street signage should be complete by then and we'll hopefully work out any kinks in operations quickly.
We look forward to seeing you for opening week, starting this Wednesday at 8am! Time to make the butter!
Britin & Nick Foster
Wednesday, January 11, 2012
(Britin here.) We haven't kept up with the blog as much as we would have liked this season, but the lack of time to dedicate to this forum was thankfully filled with an incredible year of growth for AGB. Opening our shop on Quail St. has widened our audience significantly, especially due to Nick's ability to transform simple, fresh (local) ingredients into incredible lunch fare. Everyone who has visited the shop has been very welcoming and enthusiastic, for which we couldn't be more grateful. We've gotten to know a lot of regulars this year - one of my personal favorite aspects of our "job" (it's hard to call it that- we are both really enjoying living the dream).
We've also made much deeper connections with our neighboring farmers and other small food-producing suppliers (Farmer Jon's Produce, Mountain Winds Maple Farm, North Country Farms Flour, Bulich Mushroom Farm, Capital District Community Gardens, Our Daily Eats, Meadowbrook Dairy, among others); groups dedicated to promoting Real Local Food like the Chef's Consortium of the Hudson Valley, From Scratch Club and the Saturday Delmar Farmers Market; local food bloggers Steve Barnes (Table Hopping), Daniel B. over at Fussy Litte Blog, Greg & Mary at All Over Albany, and Christina D. at FSC. It has truly been an incredible year for us and it was all capped off with Nick being chosen as a Rising Star Chef with the Albany Wine and Dine for the Arts Festival (happening this weekend)! Major Woot!
When we began renting our kitchen on Quail in November 2010, it was for the sole purpose of executing our first Community Supported Bakery season. We didn't intend to open up for retail, but when our landlord (Mark Guido of Guido's Frozen Desserts) said, "You're paying all of the overhead, the lights are on - why not open?", we started thinking seriously about it. Nick and I have worked in restaurants since we were both 15 years old, and met while working in one in '03. Virtually since that day, we started talking about what we would do if we opened our own place. Guido's suggestion rang in our heads all that winter and we took the plunge in April of this year.
Most people in the Pine Hills neighborhood & surrounding Albany have welcomed us with open arms. Business owners, families, neighborhood associations, organizers, beat cops - all of our customers have all been wonderful to get to know and we are grateful for the opportunty to do so. We have participated in every way we can to be good neighbors, highlight the great aspects of the neighborhood and to be advocates for changing what needs improvement. Unfortunately, limited parking, street trash, vandalism and sporadic violence plague the Education District. Although some issues are being addressed, we reluctantly accept that meaningful change is likely to be a long time coming.
By late October, the reality started to sink in that our location on Quail St. just isn't the ideal venue for what we do, and we began entertaining the thought of moving the shop. One major reason is that our rent increased in December. We knew it would happen, we just didn't realize by how much and there's only so much we can produce fresh in our tiny kitchen in order to support the extra overhead. Gatherer's Granola has continued to rent from us three days per week, and has been putting out an enormous amount of granola to local farmers markets and co-ops. They are growing, too, and are looking for a larger production space.
|The retail area at 540 Delaware Ave., still small, but bigger than we have now!|
We'll be open 5 days per week, add more lunch and breakfast options, hire two staff members, increase our loaf varieties & share programs, and hopefully grow some of our own produce in a kitchen garden out back. We'll continue to use primarily local suppliers, prepare everything fresh, maintain our low-waste practices and hopefully be seeing more of you! We hope making this move will bring positive, measured growth for our bakery and our family - and we couldn't be more excited!!
More detailed information will follow as we progress. We hope you share our enthusiasm!
Britin & Nick