Pawling Bread Company

by Anne Maxfield on March 18, 2019

Accidental Locavore Pawling Bread FounderLike many people in the Pawling community, I’ve been awaiting the opening of Pawling Bread Company’s new bakery café.

For all of us, it’s been a tough winter, made worse by the lack of Cynthia Kinahan’s great sourdough breads.

Happily, that and the worst of the winter (we hope) is behind us.

At a run-through recently, we got to see what the café looks like and try some of the offerings.

It’s a clean open space with the café taking up two levels. Upstairs is a bright seating area with a balcony that will be open in the warmer weather. A large wooden communal table is centered in the room, with smaller tables around the periphery. In anticipation of holding local events, it’s set up with a projector and screen.

Before you head upstairs, place your order at the counter from the menu posted on the wall. Another wall is filled with the various breads, all looking Insta-worthy and available to go home with you, sliced or whole. There are a couple of tables downstairs and a bar to sit and watch the action from.

Accidental Locavore Pawling Bread Because bread is the star here, almost everything on the menu is bread-based.

There are toasts, which you can get either savory or sweet. My husband went for the tuna toast with nice chunks of Italian tuna in olive oil with capers, carrots and celery on toasted sourdough. Delicious and far from your standard deli tuna salad!

Accidental Locavore Pawling Bread Toast with TunaI went classic and treated myself to a grilled cheese panini. Grilled to a perfect golden brown, the surprise was the bread it was on—one of my favorites, raisin carraway. The occasional sweetness of the raisins worked well with the 3 cheese combo.

Accidental Locavore Pawling Bread Grilled CheeseFrank thought we should work our way through more of the menu, so he went back down to see what else we should taste. Shortly, his picks, both croissant-based were delivered to our table.

There was a plain croissant made into a breakfast sandwich with the addition of a fried egg. Simple goodness, highlighting the quality of ingredients.

A pain au chocolate was his other choice. While I’m generally not a big fan, always preferring a plain croissant and a mug of hot chocolate, this was a prime example. Perfect pastry and a nice big chunk of dark chocolate.

Accidental Locavore Pawling Bread Pain au ChocolateThere will be a daily soup and there’s a salad option of baby spinach, goat cheese, roasted beets,

blood orange, spiced nuts and seeds with currant vinaigrette which looked delicious.

For your caffeine fix, they offer Forty Weight Coffee in most of the usual ways and as a tribute to Cynthia’s background, kopi, a Malaysian-style coffee as well as a nice assortment of teas from Octavia Teas.

Besides the great breads, there is an assortment of cheeses to take home with you as well as some other well-chosen local items.

Pawling Bread Company will be open Saturdays 8-3 and Sundays 8-2.

Follow them on Facebook for updates and specials.

Pawling Bread Company

10 East Main Street

Pawling NY







by Anne Maxfield on February 15, 2016

Accidental Locavore Croissant and Coffee To GoEating my morning croissant, the Accidental Locavore was wondering — why is it that there is so much fuss about being gluten-free in the US and it’s never mentioned in France? Here, every day starts with bread, continues with bread and often ends with bread. But do a Google search for gluten-free in France or celiac disease and there’s little there. And the results you find are mostly Americans wondering how to eat in France. To be fair, I know a few people who actually have celiac disease and like a severe allergy, they can be extremely ill from eating gluten.

Accidental Locavore TartineBut in France a typical morning starts with a croissant (or two) or a tartine, made from toasting a leftover baguette (if there is one) and spreading it with butter, jam or a mild cheese.

Accidental Locavore Croque EatenLunch could be a classic croque monsieur, a sandwich made with a baguette, or pizza. Even in a restaurant, there’s always a basket of bread. And any decent bakery has at least a dozen different varieties to choose from, ranging from tiny ficelles to giant sourdough loaves known as miches that could feed a family of ten.

Accidental Locavore Bread and TapenadeAt a recent dinner there were three different breads on my solo table – pain d’épice (a local spiced bread), slices of toasted baguette and regular baguettes. With my soupe de poissons came more toasted baguettes and the tart I had for dessert had a flour-based crust.

Accidental Locavore Lemon TartThink about this: how does a population with almost 300 million people (vs. 60 million in France), that annually eats less than half the amount of bread as the French, end up with five times the number of patients with celiac? Is it the flour and/or the way the bread is processed? It’s an easy bet that a loaf of Wonder Bread isn’t as good for you as an artisanal baguette. Wheat has evolved from having 14 chromosomes to currently having 42. Luckily, GMO wheat hasn’t made it into the market yet, but that doesn’t mean Monsanto isn’t working on it.

Accidental Locavore Lunch With OlivesMeanwhile, I’m off to grab a baguette and some cheese – it’s lunchtime!



Maison Kayser: Is There Anything Better Than Butter?

by Anne Maxfield on October 1, 2012

Accidental Locavore Delivery Bike

Butter…does anything smell better than butter cooking? The Accidental Locavore is standing outside Maison Kayser, the new NYC outpost of a famed Parisian bakery. Getting in the mood for lunch there, I was so engrossed in my French tapes that I totally missed my bus stop by two long avenues! Now, I’m standing outside, waiting for my friend to join me for lunch, breathing that wonderful smell of butter — specifically, French butter. Hunger. I’m hoping the crowd will have subsided by the time we get seated, otherwise I may have to duck in and nab a financier or some other goodie to tide me over.

Accidental Locavore Maison Kayser BreadAnd inside they are, of course, French and charming. Eager to seat me even without my friend being here yet (take note of that other NY restaurants!!), but I’ve decided to stay outside on this lovely day and breath in more deliciousness.

Accidental Locavore CroqueSo, what was for lunch? And how does the newest contender for croissant excellence in Manhattan measure up? One of the (many) great things about my friend Holly is that she’s always up for sharing food, so we decided to split the croque-monsieur and the fois gras with fig bread — pretty close to a perfect lunch, n’est pas? A croque-monsieur is one of the Locavore’s favorite sandwiches when it’s properly prepared. In concept, it’s not difficult, a grilled cheese with ham and béchamel sauce, but like a lot of simple things, every element plays a major part. This one, while delicious with a good balance of ham, cheese and béchamel, was not technically a sandwich, as you can see from the photo, lacking a second piece of bread. And since Maison Kayser is a bakery first and all the bread we ate was terrific, a second slice of bread would have been welcomed.

Accidental Locavore Fois GrasThe fois gras with fig bread was exactly that: two healthy slabs of fois gras with two matching slices of toasted fig bread. Fig jam was there to add a sweet note if you wanted. In small doses it was a nice complement. If there is a way to mess up fois gras (other than banning it), I haven’t had it. Truth of the matter, it’s one of those wonderful foods that just makes everything it’s paired with taste better!

Of course you’re going to want to know what we had for dessert and you’re going to be disappointed.  We had no room left for anything sweet. I guess we’ll just have to go back and see what that side of the menu offers!