It’s only fitting that owner Sofia Todisco named her new pasta shop and bakery “Flours” since she uses 14 different types of milled grains—semolina and 00 flour for the rigatoni and ravioli; einkorn for the snickerdoodles; and rye flour for chocolate chip cookies.
Flours staff make pasta right behind the shop’s front window, which often lures curious passersby—who come in for a brownie or a cold brew sourced from Coffee Labs Roasters in Tarrytown. There’s also a café menu featuring frittatas, French toast bakes, and pasta dishes.
Flours bakery hosts pop-up dinners and cooking classes with themes like “bring home your own lasagna” or “how to make the best salad dressing.”
Todisco wants to introduce customers to a wide variety of grains. “People will try the cookies and notice something different about them, which I hope leads them to try a rye rigatoni,” she says. “Our fresh pasta is much different from dried—there are no preservatives and I know exactly where the grains come from and when they were milled, which makes a huge difference in how they taste.”
Flours Pasta & Bakeshop
11 New Main Street, Haverstraw
flourspastabakeshop.com 845.241.5131
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