Pizza Feast with Anthony Mangieri. Anthony and his team from Una Pizza Napoletana (with infinite accolades including #1 pizzeria in the world by 50 Top Pizza for 2022) will be joining us on Monday, October 23 to make Pine Plains inspired pies. Yes, that’s right! Tickets go on sale on October 2nd via Resy.
Leaf peepers & apple pickers. Reservations for October are open and we’re anticipating the first lighting of the fires. Please note that we’ll be closed for private celebrations & weddings on October 6th, 14th and 28th.
The end of brunch season. Thank you to everyone who joined us for scones and sausages this summer. Till next year.
Local talent. On Sunday, October 22nd Erica Weiner is hosting a trunk show of antique American jewelry from the 1700s to late 1900s. RSVP to erica@ericaweiner.com to see her jewels and drink some punch
We're cooking Raven & Boar pork chops on our new iron grill....rotisserie coming soon.
Grayling Bauer didn’t plan to own a bakery with a cult following. A former Marketing Manager for The Standard Hotels, he was overseeing content development to support their food program. He also managed creative direction and styling for different personalities in the food and architecture space. He was “young and figuring out what I wanted to do.” During the pandemic, as freelance work seemed less appealing or available, Grayling started baking bread every day in his Brooklyn apartment. It became more than a casual pursuit when he wandered into Leo, a pizza-focused restaurant near his apartment, and got a job baking there. He moved up to the Hudson Valley three years ago and hasn’t looked back.
Grayling is now the owner of Sparrowbush Bakery, the wood-fired production bakery and stone mill originally started by Antoine Guerlain and Ashley Loehr. Grayling moved up to work with Sparrowbush, and when Antoine decided to buy a farm in Vermont a couple of years ago, it was Grayling he asked to take the reins. The hand-off wasn’t without its challenges. Grayling learned that he would have just one year to move the business from its existing location at Hudson Hemp, and thus began a search for their new home base. A confluence of events, including the fact that Antoine knew the owner of a particular building, led to Grayling being able to purchase a space three times larger than their previous location. A former restaurant that had been sitting empty for 16 years, the space needed a bit of work. Sparrowbush briefly shut down their operation in December 2022 and reopened (to much local fanfare!) last month.
Specializing in naturally leavened bread and fresh milled flour, Sparrowbush is back up and running in their (mostly-finished) space in Livingston, NY. With a modern development–they now have A/C. “Helps the dough…and the staff.” They mill 100% of the flour (from 250-500 lbs daily) that goes into their bread and they prioritize sourcing NY state grains. They bake 300-600 loaves each day. Look for some exciting developments as they ramp up their pastry program, starting with galettes and more sold exclusively at farmer’s markets.
When asked why he moved to the Hudson Valley, Grayling said “There’s a real sense of community here, in food and beyond. People help each other because it’s the right thing to do. My bakery wouldn’t exist without the support of this community.” We wholeheartedly agree. You can support them by shopping here. Read more from Grayling below. We couldn't be prouder to serve you Grayling's bread.
Your favorite way to eat bread:
I like to rip open a Companion fresh out of the oven and smear it with lots of butter, honey and salt. That’s the best thing ever.
A favorite song, album or playlist you listen to while baking:
We listen to a lot of NTS radio shows. There’s a little bit of everything on there and it’s nice to not have to mess with your phone once you get into the bake.
An essential cookbook:
I’ve been enjoying Bread & How to Eat It by Rick Easton. He’s got the right idea, and he makes some of the best food I’ve ever had.
An unusual source of inspiration. In bread baking, or in life.
Mushrooms.
Best advice you’ve ever been given:
Keep your front loading washing machine cracked open when not in use.