Ingredients: Sourcing & Traceability

handmade pastries, locally roasted coffee, soups, sandwiches and panini

Ingredients: Sourcing & Traceability

Ingredients: Sourcing & Traceability
Bread Alone is committed to using organic and local ingredients that are produced using environmentally responsible practices.
Flours & Grains
We believe in hand-crafted breads that contain little more than grains, water and salt, and we have been baking with organic flours since we opened in 1983. Today, we continue our commitment to organic ingredients in order to honor baking tradition and to protect the environment by supporting farmers with sound ecological practices.
Our flour is produced to our specifications by some of the best millers in the region, including: Lily Vallières and Robert Beauchemin of La Meunerie Milanaise in Quebec, Small Valley Milling in Central Pennsylvania,
The Birkett Mills in New York State’s Finger Lakes region, Prairie Organic in North Dakota, and Champlain Valley Milling the creators of our “Green Market Blend” of New York State whole wheat and unbleached white flours.
Every week we use more than fifteen thousand pounds of flour. Buying in large quantities allows us to maintain consistency in our bread, and to reduce our transportation footprint. Our whole wheat flour is ground to order using both roller and stone mills, creating the big flakes of bran that allow us to produce the dense crust and chewy texture of our classic Organic Whole Wheat Sourdough (Miche). Similarly, our organic rye flour is coarsely ground and retains the bran for our Organic Sourdough Rye, and our organic unbleached white flour is naturally aged and retains some of its bran.
Dairy Products
Many of our dairy products used in our pastries and served in our cafes are from Boice Bros. Dairy in Kingston and Hudson Valley Fresh, a dairy cooperative in neighboring Dutchess County. Breakfast at our Rhinebeck cafe features eggs from Feather Ridge Farm in Elizaville our regular source for the hand-formed pastries that we serve.
Fruits & Vegetables
During the summer months our pies and tarts feature the region’s peaches, plums and berries. Our line of small batch jams and jellies, served at our cafes, allow us to extend some of summer’s sweetness into the winter months. The apples grown by our friends at Migliorelli Farm in Tivoli last through the winter and are baked into our apple pies, apple crumb bars and Paris apple tarts.  And our tasty pumpkin pies feature Fairytale pumpkins gathered from The Mead Orchard of Tivoli.
Responsible Building
Our brick ovens are fired with scraps from a local furniture factory, and the bread left at the end of the day is shared with regional food pantries. And whatever is left after that finds a place to be “recycled” at neighboring farms.  Next year we will begin an ambitious composting project where we will turn whatever items can't be donated back into the earth.