Something’s brewing in Wassaic.
If you’re cruising to the start of Main Street and happen to pass by Ten Mile Table – Supply, chances are strong that a fresh pot of Krafted Brew Lab coffee is what’s brewing, and it’s good stuff, too. Crafted just over the border in Connecticut, the brand is just one of the many artisanal, local purveyors that the new-to-town bakery and market stocks.
Of course, for owner Erika DaSilva, spotlighting talented, small-scale businesses is one of the things she does best. As part of the team behind The Lantern Inn (her husband Minh Le is the GM), a foodie hub right across the street, DaSilva is big on supporting local makers and producers. Across The Lantern’s menu, for instance, produce from area farms works its way into vibrant salads and onto the crispy, tender pizzas for which the eatery is perhaps best known.
Now, DaSilva channels that passion into Ten Mile Table. Open since summer 2023, the foodie hub resides in a century-old dairy bar in Wassaic that was restored over the course of several years. Inside, visitors will find an artisanal catch-all of sorts. A variety of unique, eye-catching treats stock the open shelves that sit along the walls, with goodies running the gamut from Wild Hive Farm rye flour and Fishwife tinned fish to Graza olive oil and Momofuku soy sauce.
On the lefthand side of the open, airy space sits the bakery and coffee bar. There, guests can stop by for a cup of the aforementioned Krafted Lab Brew, which roasts for Ten Mile Table weekly and works with small coffee producers. For those who don’t want coffee, there’s also a fully stocked cooler of refrigerated drinks, which range from Touchy Coffee to Top Chico.
Admittedly, the star of the show is the bakery counter. It’s all thanks to Vitsky Bakery, a one-woman show of a brand led by Ariel Yotive, who first moved up to the Hudson Valley to craft baked goods for Troutbeck in Amenia. With Vitsky, she relies upon locally milled flours and seasonal ingredients from producers like Wild Hive Farm, Maitri Farm, and Thistle Pass Farm to whip up treats that often sell out by noon. Unlike traditional baked goods, her renditions are often heartier, more nutrient-dense, and sustainably created, thanks in large part to the ingredients she uses.
So what should you order? Offerings change regularly, but keep an eye out for the whole wheat chocolate chip or cherry oatmeal cookies, not to mention the abundance of laminated pastries and sourdough breads. They just so happen to be the perfect pairing with a hot cup of java.
As far as how the concept came to be, it was something of a natural progression that came about at the start of the pandemic, DaSilva explains.
“I built a standalone, open-air newsstand with help of Wassaic neighbors and friends in the summer of 2020,” she notes. “The indie food publications we’ve featured, the food pop-ups we’ve had…that real tangible support of and by the community was what solidified the concept here. It’s also when Ariel and I started to seriously work together and become friends and collaborators.”
In the summer of 2022, DaSilva produced and printed a community cookbook (keep an eye out for it at Ten Mile Table) that features recipes from local bakers, artists, chefs, farms, and food shops to help raise funds for Choy Common and Rock Steady Farm. Inspired by her work on that, she channeled that energy into Ten Mile Table as a way to give back to the community and support talented makers.
“The shelves at the market are a mix of local finds, specialty items, and ingredients that are hard to find…plus some fun beverages and snacks from companies and makers we love,” DaSilva explains. “My husband and I cook/bake at home a lot, so these shelves are what our dream pantry could look like.”
Ten Mile Table may be relatively new to the Hudson Valley, but it’s already garnered quite the following among locals in search of a cup of coffee and a sweet treat. Add to that the fact that it’s within walking distance of the Wassaic Project art hub, and it’s easy to see this success lasting for years to come.
Looking ahead, DaSilva hopes to continue the collaborative theme that’s been an integral part of her work thus far, citing new items on shelves, pop-up dinners, and curated holiday baskets featuring local makers as just a few ideas down the line.
“As a part of The Lantern as well, I feel particularly proud of this little street in Wassaic,” she enthuses. “We’re a big family despite [Ten Mile Table – Supply] and [Vitsky Bakery] being separate businesses and usually end up at the restaurant once we close up here. We’d love to feature Lantern-made mozz, Chef John Dearth’s handmade pasta, and ramen broth in the future. The summer season has been incredibly busy, and we’re hoping to get there this fall.”
Ten Mile Table – Supply
3 Main St, Wassaic
Friday – Sunday, 10 a.m. – 3 p.m.
