The shop will reopen for lunch at 11 am on Thursday August 15th. We hope that you will check us out if you haven't yet had the opportunity to do so, and we look forward to seeing you!
ALL GOOD BAKERS
ALBANY'S FARM TO BAKERY/CAFE
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
518-463-1349SUMMER HOURS
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: http://www.allgoodbakers.weebly.com/
Sunday, August 11, 2013
A Phresh New All Good!
The excitement mounts over here at All Good Bakers! We're closed this week for some fun renovations and a new menu design, but we can't wait to get back to the serious business of baking bread and breaking it with our All Good family. On top of a phresh new look, we're also debuting extended hours!
Thursday, July 18, 2013
Monday, July 1, 2013
SPAC PHISH TICKETS GIVEAWAY
Phish's Summer Tour begins IN TWO DAYS!
Phish Tour marks the official start of summer for us and we can't wait to see what our favorite band has cooking up! We'll be going to all three nights at SPAC, then driving back to Albany to catch a few zzz's, run service at the shop, and back up to Saratoga again (x3).
It's what we call our "Working Vacation", the only one we take all year. Last year, Nick famously worked/phished/went without sleep for 72 hours straight when he was doing ALL of the overnight baking and lunch services. He/we'll still be working monster hours this week, but this is how we blow off steam, see our friends and get inspired, so it's worth it.
All that's left is to Surrender to the Flow.
All that's left is to Surrender to the Flow.
Issue #37 STTF Cover by our friend & Troy Artist, Drew Suto |
Surrender is featuring a very awesome article about us and other Phan owned restaurants/cafes/breweries around the country called "Phish Dish" in this issue, #37! Make plans to visit them all.
(Big Congrats to our friend/editor Christy Articola for starting STTF, and continuing to collaborate with phans to push out issues every tour for 15 years!)
(Big Congrats to our friend/editor Christy Articola for starting STTF, and continuing to collaborate with phans to push out issues every tour for 15 years!)
Look for issues on lot and in the shop, we've got 'em! Produced by phans, for phans and chock full of information you need to know On Tour.
Now, here's the big news:
We managed to secure a Pair of
Sunday Night Lawns to GIVE AWAY
to you dear AGB/Phish Phans!!
Sunday Night Lawns to GIVE AWAY
to you dear AGB/Phish Phans!!
(thanks to DelSo Phanner, Andrew K., for hooking us up with extras!)
Here's what you gotta do:
1) Read Nick's one and only AGB blog post ("The Trinity")
that, of course, incorporates Phish (and beer, and bread).
optional, but a fun, quirky post if you want to learn more about
Nick and his loaves...er, loves.
that, of course, incorporates Phish (and beer, and bread).
optional, but a fun, quirky post if you want to learn more about
Nick and his loaves...er, loves.
2) Legibly write down your name, email and phone number on a slip of paper
3) Come into the shop Friday or Saturday, 9am-3pm.
Buy something, anything, show us some love!
Buy something, anything, show us some love!
(Get a bonus free baked good if you can tell us what show
is playing while you're in shop. We'll be priming!)
(closed Thursday for 4th of July)
(closed Thursday for 4th of July)
4) Drop your slip in the Big Green Bowl
5) Wait on the call or email Saturday evening
(If we can't get a confirmation by 8pm,
we'll move to the next random winner)
we'll move to the next random winner)
6) Pick up your tickets 9am - NOON SUNDAY
(Please don't participate if you can't make the pickup or send a reliable proxy with verification they are picking up for you!
We're leaving promptly at noon, don't be late.)
One entry per person, per day will be permitted.
Increase your chances of winning with a visit
Friday AND Saturday! B will take entries at the Delmar Farmers Market, too.
Friday AND Saturday! B will take entries at the Delmar Farmers Market, too.
That's it.
This giveaway is geared towards rewarding all you Albany peeps who are equally passionate about AGB & Phish!!
If you've already got your tickets but still want to enter, we don't mind if you miracle somebody, just please don't re-sell (honor system, we trust ya).
If you've already got your tickets but still want to enter, we don't mind if you miracle somebody, just please don't re-sell (honor system, we trust ya).
Safe touring! Please help spread the word about AGB and other Phishy restaurants around the country. We love having a bunch of you in the shop and hope we'll see a lot of you while you're in town this week!
eat well, do good, enjoy yourself
Britin & Nick
540 DELAWARE AVE.
ALBANY, NY 12209
518-463-1349
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
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
Beverages
Mango Nectarine Fruit Water, Fizzy Lizzy,
Samascott Apple Cider, Cold or Hot Tea, Coffee
Samascott Apple Cider, Cold or Hot Tea, Coffee
Farm Notes
Bulich Creekside
Farm: Snap
Peas, Shiitake Mushrooms, Golden Beets, Zucchini
Fin: Bass µ Tilldale Farm: Grass-Fed Organic Sausage µ Solstice Hill Farm: Kohlrabi
Fin: 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
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
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
Beverages
Strawberry Lemon Fruit Water, Fizzy Lizzy,
Samascott Apple Cider, Cold or Hot Tea, Coffee
Samascott Apple Cider, Cold or Hot Tea, Coffee
Farm Notes
*TONIGHT’S 6:00 SPECIAL GUESTS:
FARMERS EJAY & KIM R’EISEN
*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
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
most
farmers are within 35 miles of Albany
& all adhere to strict sustainable production methods
ALL PHOTOS BY JASON SPIRO JUNE 19, 2013
The Farmer and The Chef |
Tuesday, June 18, 2013
New Summer Hours
AGB's NEW SUMMER HOURS
Wednesdays
Farm to Chef Dinners at 6:00 and 8:00 pm
by reservation only
(closed during the day)
Thursdays
9am-3pm for Baked Goods only
(and potentially bread, depending on demand)
Kitchen will be closed!
(See below for explanation)
(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!
*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.
Reasoning:
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.
WE WILL BE OPEN FRI-SUN WITH A FULL MENU,
BAKED GOODS & LOAVES!
BAKED GOODS & LOAVES!
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
µ
Green Garlic Buttermilk
Johnny Cakes
Warm Sriracha
Butter
Spicy Greens,
Beets, Smoked Duck Breast
Olive Oil, Lemon Zest
µ
Applewood Smoked
Fresh Trout with Thyme
Slow Braised
Grass Fed Short Ribs
Ginger Molasses Glaze
Quick Pickled
Ginger Baby Carrots
Radish Purèe
µ
Strawberry
Rhubarb Tart
Lemon Curd
Vanilla Bean Ice Cream
Beverages
Strawberry Lemon Fruit Water, Fizzy Lizzy,
Samascott Apple Cider, Cold or Hot Tea, Coffee
Samascott Apple Cider, Cold or Hot Tea, Coffee
Farm Notes
*TONIGHT’S SPECIAL GUESTS:
FARMERS DJ STACEY & JON AUDIETIS
*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
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
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