Kingston Bread + Bar began in 2017 as Kingston Bread Lab — one guy baking out of his home kitchen for a small group of weekly subscribers. When demand increased, KBL moved into the nearby kitchen at Rough Draft Bar & Books. Soon came Saturday bagel brunches and pizza nights, and a growing desire to do even more. In early 2020, Kingston Bread + Bar opened on Broadway as an all-day bakery with a full food and drink menu.
At Kingston Bread + Bar, we believe in feeding and supporting our community with the best handmade bread, fresh food, and beverages in the Hudson Valley. We work with local food suppliers, breweries, and vineyards to connect our patrons with their neighbors.
All of our bread — and most of our pastries — are made with natural leavening instead of commercial yeast, and fermented for at least 24 hours. We use only organic flour sourced from Hudson Valley Farm Hub, Champlain Valley Milling, and Maine Grains. All of our breads are shaped and baked by hand.
In addition to our signature loaves, we bake a rotating assortment of croissants, cookies, and other sweet and savory pastries every Wednesday through Sunday. We also serve hearty breakfast and lunch options, including our classic egg sandwich on a milk-bread bun and our "Il Voltrono" Italian hoagie.
We also have an excellent selection of local cheese and meats. Order online or visit us in the shop.
Thank you for visiting. We hope you have the best day ever.
Our Breads
White + whole-wheat loaf made with local flour. Perfect for toast or dipping.
The classic sourdough. Mostly white flour with a touch of local whole wheat.
Made with a mix of white and whole wheat flours. Available after 11 AM.
White + whole wheat Levain base, with cooked barley and house-made za'atar spice mixed in.
Classic, dense rye bread made with our sourdough starter and lots of caraway.
White + whole wheat Levain base, studded with Castelvetrano and Taggiasca olives, flavored with extra olive oil.
White + whole wheat Levain base, with pickled jalapeños and Cabot Cheddar throughout.
Slow-fermented, hand-rolled, boiled, and baked in our kitchen. Dense + chewy, with just the right amount of crust on the outside.
A blend of white, whole wheat, and ancient grains — changes weekly. Examples include Spelt, Kamut, Red Fife, Buckwheat, and Einkorn.
Our take on Japanese Milk Bread. Made with eggs, milk, butter, and a touch of rye flour. Great for French toast and sandwiches.
The sourdough version of the Jewish bakery classic. Not produced in a Kosher-certified kitchen, though we use only the best organic and Kosher ingredients.
Order online for pickup, or come find us at 608 Broadway or 25 Barbarossa Lane in Kingston.