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

The first idea for the bakery came about during the pandemic when Katie was trying to replicate a French macaron I had while living in Scotland while at the same time I had started my own sourdough hobby. I was coming off a career developing video games and Katie walking dogs in Boston. With a nudge from our friends at Good Find Farm (the “Farm” in our Farm Country Sourdough is a nod to them), we 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. We 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.