Poestenkill Baking Company, located in rural upstate New York, is a nano-scale bakery dedicated to making delicious bagels and bread.

All of our breads are made from the highest quality ingredients, made with the time-tested techniques of long, slow, cool fermentation, natural or yeasted leavening, patient, careful mixing and folding, and baked to perfection on a hot stone deck with plenty of steam.

Our bagels are made in the true New York tradition with one improvement - poolish. A poolish is a batter made with flour, water and a tiny amount of yeast. The poolish is fermented for long periods of time at cool temperatures creating a whole new dimension of subtle flavors and aromas not possible with any other method of bread making. The difference is as great as the difference between grape juice and fine wine. We mix the poolish into our final bagel dough, ferment for a few more hours and then scale the bagels. The bagels are hand-shaped in the traditional way. The dough is rolled into a rope, wrapped around the hand, and then rolled back and forth on the counter to seal the seam. After proofing, the bagels are boiled, sprinkled with toppings and then baked on a stone deck. The result is a superior bagel that smells phenomenal and tastes incredible.

We deliver bagels and bread to local stores in the Poestenkill, Averill Park and Wynantskill area. Please contact us for special orders.

Thanks for visiting our site. -- Dave Hass, baker.