Roger That Bakery is our humble, kitschy microbakery tucked inside The Callicoon Marketplace in Callicoon, NY. It’s run by me, Esteban —who grew up just over the border in northeastern Pennsylvania and found my way back to the area during the pandemic.

The first idea for the bakery came about during the pandemic when I was trying to replicate a French macaron I had while living in Scotland while at the same time starting my own sourdough hobby. With a nudge from my friends at Good Find Farm (the “Farm” in our Farm Country Sourdough is a nod to them), I started selling baked goods from a tiny corner of their farm store and grew slowly through good ol’ grassroots word of mouth.

Along the way, my obsession deepened and a vision for what the bakery could be started to come into focus. I bought a mill and shifted to milling whole grain flours in-house, increased our local sourcing, and began learning about and experimenting with baking methods from around the world. Once you taste food made with fresh-milled flour—or bake with grains grown by people you know—it’s really hard to go back.