Signal Fire Bread

Our bread is local. We source our grain from New York state and the surrounding region, increasing freshness, flavor, and nutrition in the process. We source additional ingredients (polenta, currants, honey, and more) organically and locally whenever possible. This allows us to keep business spending as local as we can, so that our customers are not only supporting Signal Fire, they’re supporting farms and mills in the region, too.

Our flour is stone ground. Stone-ground flours retain a higher percentage of bran and germ, as compared to conventionally milled flours. This results in a tastier, more nutrient-dense loaf, due to the higher vitamin, mineral, fat and fiber content the bran and germ provide.

Our bread is naturally leavened, aka sourdough. We use flour and water to cultivate local wild yeast strains, adding flavor that's unique to our corner of the world, and creating bread that's nutritious and delicious through the wonders of natural fermentation.

Our bread is small-batch. Hand-shaped, baked in a wood fired oven, and sometimes even hand-mixed, our bread has a necessary production limit, keeping quality high.

Our bread is about community. We value a human-focused work environment, fair wages, environmental consciousness in our work and practices, kindness, and access to food for all people. We currently donate bread weekly bread to Fred’s Pantry in Peekskill and the Philipstown Food Pantry in Cold Spring, and plan to increase our donation work in our community.