Fire Island Rustic Bakeshop

Organic, single origin, fair trade coffee from K Bay Caffe in Homer, Alaska.

Fresh-squeezed orange juice

Traditional French baguette available in traditional and seeded versions throughout the day.

Made with aged levain to bring out tangy, complex flavor. Contains organic white and wheat flour.

Sandwich bread available in large loaves and rolls. Elongated, airy Italian bread with chewy texture and big holes. Good for dipping in olive oil.

Pan loaf containing emmer, einkorn, and spelt flours with berries and sesame, flax, pumpkin, and sunflower seeds. Hearty loaf suitable for hiking.

Signature bread made with single origin organic grain, levain, salt, and water. Mixed, proofed, and baked to create a wholesomely tangy loaf.

Italian flat bread made with type 85 flour, seasoned with extra virgin olive oil and salt. Available with various toppings: sausage, cheddar, roasted potatoes and egg; roasted vegetables and cheese; gorgonzola, walnuts, and green peas; roasted tomatoes, fresh mozzarella, and pesto; olives, feta, and roasted red peppers.

Light, soft rolls packed with poppy seeds and freshly diced yellow onions, sized for burgers and sandwiches. Made with milk and butter.

Wetly mixed, darkest baked loaf with deliciously moist and tangy crumb with perfectly caramelized crust. Made with blend of freshly milled Spelt flour and high extraction wheat. Shaped into a 1 kilo boule.

Sliced sandwich loaf jam packed with sunflower seeds, sesame seeds, flax seeds, pumpkin seeds, poppy seeds, millet, and oats.

Tall, fluffy sandwich loaf made with blend of 3 different flours, including fresh milled Rye.

Open Wed-sun 7am-4pm

Open wed-sun 7am-4pm

Open 7 days a week 7AM - 4PM

Savory scone variety

Made quickly in small batches with high-quality additions such as dried apricots, pears, crystallized ginger, and raspberries. Baked golden with near caramelization of the bottom. Savory scones feature organic buckwheat flour.

Made with only buckwheat and whole wheat flours. Rich with sour cream, butter, and eggs. Nut-free. Available with or without maple cream cheese frosting. Baked on weekends only.

Traditional braided bread rich with organic eggs, milk, and butter. Always sold on Friday for Sabbath meals. Available plain or sprinkled with poppy or sesame seeds. Made in a crown with or without raisins for the holidays.

Naturally leavened Rustic loaf full of roasted pecans and currants.

Naturally leavened campagne loaf layered with thyme, rosemary, marjoram, fennel, summer savory, and lavender.

Traditional NY-flavored rye made with onions and caraway seeds. Mixture of fresh milled rye, whole wheat, and white wheat flours.

Campagne loaf with Kalamata olives and roughly chopped fresh organic rosemary.

Tender roasted garlic folded into naturally leavened campagne loaf and topped with flakey sea salt before baking.

Toasted sesame covering the crust with delicious toasted sesame seeds inside.

Whole grains are sprouted to bring out their nutrients and added to naturally leavened Rustic loaf.

Old world German rye bread that is dense and lasts for days. Made from 100% fresh milled pumpernickel flour and packed with flax seeds. Slice thin and top with cream cheese and lox, or butter and apricot jam.