With summer finally upon us, it is time to turn your weekly grocery list into a visit to your local Farmer’s Market! There are so many reason to support your local food system. Shopping for your food at a local farmers market is part of the creation of a healthy lifestyle. You will gain a relationship and perhaps a friendship with the producer of your food while fostering stewardship for the environment. Add that to the support of the local economy and agriculture, all the while bringing freshness, quality and flavor to your families table
Utica Bread is proud to be a part of the local food economy. We are excited to get out and meet our friends and neighbors this summer at a few of our great local markets!
WHERE WILL YOU FIND UTICA BREAD?
Clinton Farmers Market – Thursdays from 10:00am-4:00pm (every third Thuesday until 6:00pm!)
Oneida County Public Market – Saturdays from 9:00am-1:00pm
WHAT WILL YOU SEE FROM UTICA BREAD THIS YEAR?
We will have our entire line of crusty European Breads available for you! From Baguette to Whole Wheat Levain, we will find the perfect loaf for you!
Tomato Pie, Quiche, Croissants + Assorted Pastry, Maple Butter and PRETZELS!
We look forward to seeing you all summer long and we cannot wait to put fresh baked bread on your table.
Lots of great things happening at Utica Bread – one of which is the recently released Whole Wheat Levain!
Our Whole Wheat flour is sourced from Farmer Ground Flour in Trumansberg, NY. At Farner Ground, the wheat is stone ground and unrefined. A grain of wheat, or kernal, is composed of the bran, endosperm and germ. They key difference between white and whole wheat flour is the removal of bran and germ from the kernal in white flour. What’s left is endosperm, which has the highest starch content. Keeping the whole kernel adds complexity, flavor and allows you to produce a healthier flour.
Check out the link below where we sit down with our friends at Farmer Ground and talk about their process and flour.
Utica Bread to Expand Production, Make Changes in Product Offering
Utica, N.Y., August 24, 2016 – Utica Bread is proud to announce that effective August 30th, 2016, it will expand production to meet growing demand from its wholesale accounts. This change will require a reformatting of the retail space and the retailer will reduce its custom-prepared food offerings at the space, to no longer offer sandwiches, soups and salads for the time being.
Utica Bread will continue to operate as a retail and wholesale bakery – seven days per week from 8 am – 2pm. Pre-prepared favorites like pastries, quiche, and the popular selection of savory and sweet croissants will still be available for retail customers on the go.
The retailer has full intentions of revisiting the made-to-order portion of the business in another location as Bagg’s Square and all of Utica continues to grow but, right now, it’s more important to maintain the high-level of quality promised by the Utica Bread brand.
“Since we opened our doors, it’s been all about the bread. We opened with a wide variety of products and services only to quickly find that the space would struggle to meet the demand for bread, pastry and made-to-order sandwiches, soups and salads. With more than thirty restaurants and foodservice establishments currently using Utica Bread, and the expressed customer demand for bread and pastry we almost immediately outgrew our space,” said Owner and Executive Chef Tim Hardiman.
“This is a proud moment for Utica Bread, where we find ourselves with such high demand for our products,” said Owner Chris Talgo.
Utica Bread would like to thank its customers for all their support in its first year of business and looks forward to serving all of Central New York with fresh bread and pastry for many years to come.
About Utica Bread
Utica Bread was opened in July of 2015 with a dream to bring great European bread to the city of Utica. The owners, Mothership Food Hospitality Group, Inc., owned The Tailor and the Cook and felt the area lacked specific quality hand-made artisan breads that they needed to sustain their proud reputation – so, they thought – why not make their own!
“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.” – Lionel Poilane
Companionn. – c.1300, from Old French compagnon “fellow, mate, friend, partner”
(12c.),from Late Latin companionem (nominative companio),
literally “breadfellow, messmate,”
from Latin com- “with” (see com- ) + panis “bread”(see food ).
Thanksgiving is a time of reflection spent with family and friends. It is a time to celebrate the blessings we have been given and be appreciative of those around us.
To all of our staff:
We are lucky to be surrounded by such hardworking and passionate individuals. Whether reflected in the quality of our product, or the quality of our service, day in and day out, you are Utica Bread. We are even greater than the sum of our parts, all success we find as a team is a reflection of your individual contributions. Thank You.
To all of our customers:
Without you, there would be no Utica Bread. You have been remarkably kind to us. Growing a business from scratch is not a process free of growing pains. As we have developed you have been patient and supportive. Your feedback is invaluable and we strive to exceed your expectations. Every day we see both new faces and regular customers, a sign that you’re sharing our product and you’re coming back to grow alongside us. Thank You all for your support. We’re working hard to make great bread a big part of a great city.
Please know that we express our gratitude to you all and hope to let it reflect in our work ethic and product quality throughout the year.