Roger That Bakery

Catskill Art Walk is here and we’re so excited to be featuring stained glass art from our neighbor and friend, Sue Samek / . Sue was one of our earliest taste testers and supporters, back when I knew almost nothing about bread and had baked maybe 5 loaves in my whole life. She’s a multi-talented artist and all around inspiring human being. Stop in tonight for the Art Walk Kickoff Party 5-7p.

Pre-ordering is *officially* here and open for Memorial Day weekend and every weekend moving forward! Open weekly starting Tuesdays @ 9a for pickup Fri-Sunday at the shop.

🔗 Pre-order link in bio

You can of course reserve your favorite staples on there as well as our new frozen & sliced bread options, and a few other items we’ll be sharing about in the future in more detail.

Very big thanks to anyone who has been testing out our setup the last few months, we were able to work out a few kinks to make the process smoother for everyone. We always appreciate your feedback and patience, it is critical to helping us grow. So thank you and hope to see you all soon 🙏🏽🍞❤️

All aboard le Pullman 🚋

Just across the street from the bakery sits the old Callicoon Depot — once the beating heart of town. From the 1850s through the mid-1900s, the Erie Railroad stopped right here, connecting Callicoon to the rest of the world. Milk from the Callicoon Co-operative Creamery was shipped daily. Farmers sent out hops, apples, and potatoes. Ice was hauled straight from the Delaware. And station agent John G. Curran kept it all moving — a lifeline for locals and goods alike.

Our Pullman loaves are a nod to that history. Named after the compact, rectangular Pullman train cars designed to maximize space, these square-edged loaves are baked in lidded pans and made with local grain, naturally leavened in our Excelsior and Country sourdough recipes.

Great for sandwiches, toast, or — this weekend — mom’s brunch.

Available every weekend, starting at 9a

“The iron horse from the Hudson is welcome to drink of the waters of the Callicoon.”

Our love letter to Japan, Milk & Honey breads (aka Shokupan) have hit shelves for the weekend. A white bread with a thin crust, soft pillowy interior, creamy and mildly sweet. While we usually add whole grains to our breads this one we’ve made an exception for. And if you need a painting canvas in a pinch just grab a knife and slice (have you seen bakester Katie’s bread portrait in the marketplace?). Naturally-leavened as all of our breads are, baked in 1.5kin Japanese pans and branded with the kanji for love ❤️.

See you soon

Locally sourced producers: