Kingston Bread + Bar | From Organic Flour & Sourdough Starter

Founded in Kingston in 2017, Bread + Bar started with one person baking at home weekly for a small group of subscribers. As demand grew, KBL moved to a nearby kitchen and later added Saturday bagel brunches and pizza nights. In early 2020, Kingston Bread + Bar opened on North Front Street, serving as an all-day bakery with a full food and drink menu.

All bread is made using natural leaven, a sourdough starter instead of commercial yeast, and ferments for at least 24 hours. The bakery only uses organic flour, prioritizing local sources whenever possible. Currently, whole wheat flour is supplied by Farmer Ground (Trumansburg, NY), Sparrowbush Farm (Livingston, NY), Champlain Valley Milling, and Maine Grains. All breads and Saturday bagels are shaped and baked by hand, focusing on flavor and texture—and hopefully yours too.

Along with their signature loaves, a rotating selection of croissants, cookies, and other pastries—both sweet and savory—is available from Wednesday through Saturday. They also offer hearty breakfast and lunch options, such as a classic egg sandwich on milk bread and their “Il Voltrono” Italian hoagie.

Ad