Croissants, danishes, muffins, oh my! You’ll find all those treats and more at Newburgh Flour Shop.
The new bakery may be the most recent addition to the city’s burgeoning dining scene, but it already holds plenty of promise. Let’s start with the fact that the shop happens to be helmed by Michael and Alexandra Kelly, the husband-and-wife duo that own and operate Liberty Street Bistro, the award-winning restaurant in the heart of downtown Newburgh. Now add to that a delectable bakery menu that rivals any French patisserie and an Instagram account that showcases perfectly swirled croissants and crusty loaves of artisan bread. Hungry? Yeah, we are too.
In honor of the bakery’s opening on August 24, we touched base with Michael Kelly to learn more about why he decided to open a second eatery and how he finds balance between the two.
Opening our bakery was really a product of timing and good results. We never intended on making our own bread at [Liberty Street Bistro], but found that sourcing good quality bread reliably was incredibly difficult. So I started with a recipe I had been using for a number of years and then playing around with some new ones. We started with a simple table bread and it was such a hit that I knew we could never stop making it. When 109 Liberty Street became available I was approached by the building owner of Motorcyclepedia, Ted Doering’s nonprofit organization dedicated to educating the public and enthusiasts about motorcycles and now bicycles, to take the space and create a food offering within the new Bicycle Museum: The Velocipede.
To be fair, I think I undersold them about how ambitious of a project this bakery would be. If you’re going to something, do it right; sometimes I take that to an extreme level vis-a-vis Liberty Street Bistro.
We plan to serve classic breads and pastries done with our own eye for detail that is somewhat uncommon nowadays. In addition, you’ll find ice cream, coffee and some sandwiches and yogurts.
It seems as though that has been decided for us! The people have spoken and they want croissants, danishes, and scones!
In my mind the only way Flour Shop would happen is if it was a compliment to the Bistro and vice versa. They should be natural siblings and support each other not just in product but in staff and in culture. We’ve created a mini culinary epicenter here in Newburgh and I think it’s important to encourage and foster that type of commitment to cuisine across the board.
We have very limited seating, approximately six seats, with the intention that most of our offerings are meant to be taken with you or enjoyed very quickly.
Have you been to Newburgh Flour Shop yet? If you snap any photos of your visit, don’t forget to tag us @hudsonvalleymag on Instagram.