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 26, 2013

June 26 Farm to Chef Dinner Menu (Photos Added)

Chef/Owner Nick Foster

 JUNE 26, 2013

Shiitake Mushroom Sausage Gravy, Buttermilk Biscuit, Fresh Herbs

Zucchini “Noodle” Salad, Kohlrabi, Golden Beets, Red Onion, Garlic Scape Pesto, Buffalo Ricotta

Seared Wild Maryland Striped Bass
Green Garlic Beurre Blanc
Or Potato & Summer Vegetable Latke
Buttered Radishes & Snap Peas, Braised Greens
Warm Baguette, Herbed Butter

Strawberry Ice Cream with Honey Rhubarb Syrup

 Mango Nectarine Fruit Water, Fizzy Lizzy,
Samascott Apple Cider, Cold or Hot Tea, Coffee

Farm Notes
Bulich Creekside Farm: Snap Peas, Shiitake Mushrooms, Golden Beets, Zucchini
Bass  µ Tilldale Farm: Grass-Fed Organic Sausage µ  Solstice Hill Farm: Kohlrabi   
Farmer Jon’s Produce: Green Garlic  µ  Kristy’s Barn: Radishes, Rhubarb
Honest Weight Food Coop: Strawberries, Nectarines, Mangos
Capital District Community Gardens
’ Produce Project: Fresh Herbs
North Country Farms: Stoneground Whole NY Flours
Meadowbrook Dairy: Fresh Cream and Milk  µ  Scott Family Garden: Garlic Scapes

most farmers are within 35 miles of Albany & all adhere to strict sustainable production methods

Jason Spiro's Photos

Tuesday, June 25, 2013

June 19 Farm to Chef Dinner, Menu & Photos

 JUNE 19, 2013

Mesclun, Spicy Mustard Greens,
Garlic Snap Peas, Chevre, Boiled Egg, Olive Oil

Fried Garlic Scapes & Pickles, Brioche Wrapped Chorizo, 
Balsamic Stoneground Mustard Dipping Sauce

Three Philosophers Marinated Smoked Chicken
Or Corn Fried Seitan
Green Garlic Chimichurri
Braised Greens, Pickled Radishes & Turnips

Strawberry Basil Lemon Granita

 Strawberry Lemon Fruit Water, Fizzy Lizzy,
Samascott Apple Cider, Cold or Hot Tea, Coffee

Farm Notes
*R’Eisen Shine Farm: Pastured Chicken
Solstice Hill Farm: Radishes, Turnips µ   Buckley: Pastured Eggs & Chorizo
Bulich Creekside Farm:
Strawberries, Snap Peas, Garlic Scapes, Mesclun
Farmer Jon’s Produce: Green Garlic, Mustard Greens
Three Smiles Kitchen: Seitan Chorizo
R & G Cheesemakers: Chevre  µ  Puckers: Extra Sour Pickles
Capital District Community Gardens’ Produce Project: Fresh Herbs
North Country Farms: Stoneground Whole Flours
most farmers are within 35 miles of Albany & all adhere to strict sustainable production methods


The Farmer and The Chef

Tuesday, June 18, 2013

New Summer Hours


Farm to Chef Dinners at 6:00 and 8:00 pm
by reservation only
(closed during the day)

9am-3pm for Baked Goods only 
(and potentially bread, depending on demand)
Kitchen will be closed!
(See below for explanation)

Fridays, Saturdays, Sundays
9am-3pm with Loaves, Baked Goods, Full Cafe Menu
(Note the later closing time)
*edit 6/25: We had planned to stay open till 4pm Fri-Sun but Nick works a 16 hour day Friday and Britin is at the Farmers Market all day - we just can't push our stamina levels any further without complete burnout occurring. We'll try again at a later date. Sincere apologies!

On Thursdays, we will be focusing on our wholesale accounts with Mingle (crackers, flatbreads, burger rolls), Slidin' Dirty (slider rolls), Dali Mamma (sandwich loaves, mini baguettes) and a new partnership with the Honest Weight Food Coop (onion burger rolls for specialty sandwiches). We will attempt to produce crackers and dog treats that have been in high demand for retail sale at the shop and Saturday Delmar Farmers Market (other prep for the market will take place on Thursday as well). We hope to start providing FarmieMarket with burger and hoagie rolls for their Thursday deliveries and we'd like to produce enough to also have them available at the shop/farmers market. As you can see, we will be very busy bees. We won't be able to do all of this at once, but we'll streamline in good time. 

 Wednesday and Thursdays during summer have been traditionally less busy at the shop. We suspect it has to do with the abundance of food trucks downtown, warm weather and soft grass on which to cop a squat (not to mention not having to drive for lunch). We get it, we'd do the same if we worked downtown and have love for our fellow food entrepreneurs! During winter, it seems we get a lot more downtown business. Plus, everyone we know is patronizing one of the fabulous farmers markets or CSAs available in our area, which means you're all eating more fresh food - how could we scoff at that? We're adjusting to changing market conditions while trying to capitalize on the higher demand for wholesale that has been coming our way, and focusing on adding additional requested products. Personally, these hours work better for our family in summer - we all get up and go to bed a little later. We're hoping it'll work out to be a win all around.

Please help spread the word.

Eat Well, Do Good,
Britin & Nick Foster

Thursday, June 13, 2013

June 12, 2013 Menu - First Farm to Chef Dinner (Photos Added)

Chef/Owner: Nick Foster

JUNE 12, 2013

Asparagus Spring Onion Soup
Sage Crème Fraîche

Green Garlic Buttermilk Johnny Cakes
Warm Sriracha Butter
Spicy Greens, Beets, Smoked Duck Breast
Olive Oil, Lemon Zest

Applewood Smoked Fresh Trout with Thyme
Slow Braised Grass Fed Short Ribs
Ginger Molasses Glaze
Quick Pickled Ginger Baby Carrots
Radish Purèe

Strawberry Rhubarb Tart
Lemon Curd Vanilla Bean Ice Cream

 Strawberry Lemon Fruit Water, Fizzy Lizzy,
Samascott Apple Cider, Cold or Hot Tea, Coffee

Farm Notes
*Farmer Jon’s Produce: Spring Onion, Green Garlic, Mizuna, Spicy Mustard Greens
Solstice Hill Farm: Radishes, Beets   µ   New Leaf Farm: Baby Carrots
Kristy’s Barn: Asparagus, Strawberries
Capital District Community Gardens Produce Project: Mesclun, Fresh Sage, Thyme
Fin: Fresh Trout   µ   Tilldale Farm: Grass-fed Organic Short Ribs
Meadowbrook Dairy: Grass-Fed Heavy Cream and Milk
All farmers are within 35 miles of Albany & adhere to strict sustainable production methods

We encourage photographs and sharing your experience on social media
#518FarmtoChef on Twitter

@Allgoodbakers on Facebook, Instagram, Tumblr, Twitter, Pinterest



Tuesday, June 4, 2013

Summer "NY Farm to Chef Dinners" Begin Weekly, Wednesday June 12

Garnish Marketing drew this badass new logo for us from Nick's idea! 
You all have been asking for Dinners so we've found a way to give them to you! 

We are very excited to announce we will begin Summer “Farm to Chef” Dinners on Wednesday evenings starting June 12 with two seatings (6:00 pm and 8:00 pm)! Reservations will be required for a minimum of eight to a maximum of ten diners per seating (groups of 2 or multiples of 2 requested). All Good will be closed during the day on Wednesdays through the summer in order to offer this new service.

These weekly Farm to Chef dinners will match the very best summer bounty our local farmers have to offer with Nick's creativity, passion for fresh ingredients and skill.

Nick alone will create and execute each week’s unique, new menu inspired by the summer’s freshest, hyper-local, upstate produce (dinner will be priced according to market ingredients and will include our Specialty breads served with Britin’s cultured/grass-fed butter, beverages and dessert). The majority of ingredients will be sourced from sustainable local farmers at the Saturday Delmar, Tuesday evening Delaware Neighborhood and Weekday Menands Farmers Markets, and from the café’s small garden on-site. Additionally, Nick plans to source fresh Rabbit and Chicken from R’Eisen Shine Farm in Copake, Organic Grass-fed/finished beef and pork from Tilldale Farm in Hoosick, and sustainable seafood from fin-your Fishmonger in Guilderland.

A vegetarian option will be offered. Local Farmers, producers and other good-food-related guests will periodically be invited. 

(update: Farmers DJ Stacey & Jon Audietis from Farmer Jon's Produce will be joining us for the 6:00pm June 12 seating!) 
Nick, Farmer Jon of Farmer Jon's Produce and Britin (on farm selfie)

We hope you'll join us for some very special dinners that will take advantage of the incredible, sustainable foods produced in our region, especially during the summer months!

Reservation deadline for the June 12th dinner is
this Friday at 4pm!

Without at least 8 reservations, we'll have to cancel seatings. Please get your friends and family involved so that we can make Wednesday night Farm to Chef dinners a success!


Reservations must be made by 4pm the Friday before the chosen dinner date. (*Edit: If we're not sold out by Friday afternoon, we'll take last minute reservations at the Delmar Market on Saturdays). Each week’s new menu, with pricing, will be sent to reserved parties by email on Tuesdays. (We expect the price to be in the range of $36-$42 pp.) Part of the excitement of the dinners will be that you don't know what the menu will be when you reserve! Please attend with an open mind.

A maximum of 10 seats are available for each seating. If a minimum of 8 reservations are not booked for any given seating by Friday afternoon, that seating will be cancelled (confirmations/cancellations will be sent via email early evening Fridays Saturday afternoons).

When making a reservation, please include:

·      Your name
·      The date and time of the requested reservation (no dinners July 3).
·      The number in your party (groups of 2 or multiples of 2 requested)
·      Whether you would like an animal protein or vegetarian menu for each party
·      Any allergies you may have. (We are unable to provide gluten-free or dairy-free options at this time.)
·      Your email address and phone number

Reservations will be accepted via email at, private message on our Facebook page (please include the details requested above and put “Dinner Reservation” in the subject line), or by phone call during business hours (518-463-1349, no answering machine). Online questions will be answered promptly by email or Facebook before or after shop hours.

Dinner reservations cancelled after 4pm Fridays or no-shows are kindly requested to remit half payment to cover costs (honor system), if their seats are not replaced by other diners.

We hope you'll join us for this exciting new venture! 

Eat Well, Do Good,
Britin & Nick Foster