Roger That Bakery

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All aboard le Pullman 🚋

Just across the street from the bakery sits the old Callicoon Depot — once the beating heart of town. From the 1850s through the mid-1900s, the Erie Railroad stopped right here, connecting Callicoon to the rest of the

Frozen sliced (and halved) loaves have arrived! We’ve got a little bit of (almost) everything with rotating stock week-to-week — just ask us what we have available! Full loaves and more frozen goods coming soon, stay tuned.

See you soo

Sundays are better with egg and cheddar. If you’ve been in the shop you might already know but breakfast sammies aren’t just for Saturdays anymore. Made with local everything. IYKYK.

Happy Sunday (Easter if you celebrate).

Open today -

Our love letter to Japan, Milk & Honey breads (aka Shokupan) have hit shelves for the weekend. A white bread with a thin crust, soft pillowy interior, creamy and subtly sweet. While we usually add whole grains to our breads this one we’ve m

Oh hey good lookin’ 😍 Have you tried our signature triple chocolate chip cookies yet? 🍪

A staple on our menu every weekend since we’ve opened, we’d like to finally share what makes this cookie so special:

🧈Browned local butter

This may be sacrilege to say but I haven’t been a big seeded wheat bread fan 😳 (it’s why you haven’t seen it around much…). But that’s about to change thanks to this sourdough. Toasted unhulled white sesame with fermen

River rock fudge brownies are on the menu! Like most of our baked goods, these beauties are prepped over several days to create a decadant fudgy brownie with notes of browned butter, dark chocolate, and espresso. Finished with river rock dark chocola

It’s a Christmas miracle! We were recently gifted some cranberries and when life hands you cranberries you make cranberry walnut sourdough. To warm up this classic combo and help you brave the cold, we’ve added honey and cardamom.

Here o

Canelés are here and we’re kind of obsessed. These little caramelized gems are rum custard pastries with a crispy, chewy shell and a soft, gooey center. The batter develops for a few days before being baked in copper molds seasoned with

Fresh Saturday Sourdough Sammies coming out now. Local organic eggs, NY 6 month white cheddar, (optional) local no nitrate bacon, seasoned with fermented white pepper all on our homemade Excelsior sourdough

Come spend your snowy Saturday morning wi

So excited to announce that we now officially accept SNAP EBT!

Bread is one of *the* most staple foods and the core of what we do, but we know access to our bread is still out of reach for many. Organic fresh-milled flours, sourcing locally, and wor

Flan is back and here to stay 🍮. This caramel custard is now on our fixed menu, offered weekly in seasonal varieties. Our current flavor, Flan de Calabaza, incorporates roasted squash, local eggs, local milk, and a maple caramel. Enjoy it out of th

Come catch us at our last Callicoon Farmer’s market today, 11a-sold out —

Thank you Callicoon Farmers Market (@callicoonfarmersmarket) and all you bread heads for supporting us on a wild ride this year.

But worry not, for Sunday bread w

The mill, the myth, the legend. With the summer season over I’m starting to find a little more time (and a little less dough) on my hands, which means I can finally formally introduce our new stone mill and talk a bit about milling 😀!

I am by

Pan de Mallorca is here! Continuing the celebration of Hispanic Heritage Month, we’re visiting the land of mi gente - Puerto Rico.

For our take on this classically yeasted sweet bread, we incorporate sourdough, local eggs, lemon zest, and duc

It’s back! A limited batch of (A Good Find) Rosemary Garlic will be available today.

Pictured here is our very own Bakester Katie harvesting garlic when she was a farmhand at Good Find Farm. It’s really special to be able to be connect

Officially open for business. Fri-Sun 9a-2p @thecallicoonmarketplace.

See you soon 🍞🍪☕️🥛 ✌🏽 #rogerthat #callicoon #callicoonny #microbakery #slowfood #localgrains

If a bread isn’t posted on social media did it ever really exist? Here’s a long overdue welcome to something I’ve been making on and off all summer - Bird Bræd.
 This house-milled whole grain NY rye sourdough is a spin on a D

COMING 🔜

We’re so happy to officially announce that this July we’ll be opening our first retail space @thecallicoonmarketplace! Grizzly Bagels will be passing the torch onto us and we are absolutely thrilled to be joining all the incred

Say hello to our new foray into the wonderful world of desserts — Burnt Cheesecake

This Spanish Basque-Style cheesecake is baked with a little extra heat and without the traditional water bath, leaving the edges to heavily caramelize and nicel

Address

43 Lower Main St
Callicoon, NY 12723
(In the Callicoon Marketplace)

Hours

Fri–Sun: 9a – 2p
Mon-Thurs: CLOSED

Contact

(845) 397-7685
thebakers@rogerthatbakery.com

Note: The SNAP logo is a service mark of the U. S. Department of Agriculture. USDA does not endorse any goods, services, or enterprises