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  • Writer's pictureSimone Williams

There's no business like dough business!

As some of you may know, our storefront is now open again, albeit on a limited schedule. We are open Fridays 10am to 2pm and Saturdays 8am to 3pm. We attend the Cold Spring, Beacon and Kingston Farmers Markets. The reason for this rather limited schedule is simple - we decided to limit our staff to 1 main baker and 1 assistant baker. I am once again the main baker mostly because finding the right fit for this position has been challenging to say the least. I like to say our operation is a hybrid of production and artisanal - we emphasize artisanal but our numbers are up there (thank you to our loyal following). Filling this position just got harder with each passing successful year. And, I have to add, I REALLY missed running the show over there. My quality bar is high and I spend most weeks giving the position everything I have and at this point, I would not have it any other way. Pass by the bakery anytime after 2am on Saturdays and you will find me - elbow deep in dough, rolling pretzels or scooping out muffins. Same for Sundays. Customers often comment on how hard I work and my reply is always the same. "If you love what you do, you'll never work a day in your life". I live by that.

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There's no business like dough business!

Like everyone else's business, 2020 was an unusual year for us. We started off with full staff (for us that means a main baker, a prep/cook, a counter person and a cleaner. Fast forward to March and


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