Little Loaf Bakeshop

Great people people, flaky pastries, smooth espresso. Literally a dream come true. ??

It's like 18o ("feels like" 14o) in the Hudson Valley with a chance of slipping-on-ice so we're really trying to hold the idea/feeling/distant concept of warmer weather in our minds eye... And you know, something that is really helping us with that is daydreaming about the super dreamy?Vegan Market?in Somerville at The Center for Arts at the Armory?on March 2nd! We will be bringing a few springtime flavors with us (the return of our Lemon Lavender aka?#LemLavLove?cookie, perhaps...). Get more info about the market at the link in bio! #veganmarket?#somerville?#veganboston?#bostonvegans?#camrbidgeMA?#pastries?#croissants?#veganbakery?#veganpastries

Hi everyone, It's been a minute since I've sent one of these—mostly because it's been such a whirlwind since we opened our new (and first!) full scale bakery in New Paltz! We've been so blown away by the support from you since we opened—it's been keeping us going. Because, to be honest, alongside all of this goodness, there's an equal amount of darkness (and accompanying grief) that has been hard to break free from. Personally, this is the first time in a while that I've felt able to sit down and write much of anything. What I can say is that our bakery, for me, and I hope for others, feels like a space where I can just relax and be me. Where I don't have to wonder what someone thinks about my existence as a trans person—if they think I'm some sort of abomination or not valid at all. I feel so much love and support while I am here—from our team, from our customers, from the plants and sunshine (on the rare sunny days) that bring life into the space. It's only when I leave that those dark thoughts start to re-enter. These days I feel like I live in two words: one that we are building with various communities that centers on love, compassion, connection, sharing and generosity—and that feels like the future. And one that is archaic, hateful, greedy, fearful, violent—and that feels like desperate hands trying to cling to power. Lately, I am trying to practice using my imagination for good. Because all I can think about is the worst case scenarios—and that really bums me out. I don't want my imagination—such a powerful tool—to be usurped and used against me, to keep me from dreaming of a better world. Because, well, our bakery started in our imagination. It was a dream that we worked our asses off for—so that we could have a home of brightness and light that we can share with others. And now, here we are. Love you all—you can find the usual updates below (upcoming events, new products, etc). xx Rian

A peek at some of special holiday products! We're in the thick of getting all of our pre-orders ready and couldn't help but share a few pictures. Because look how beautiful they are! It's an honor to be able to provide these to folks for such important gatherings. #1 A wreath…made of croissants! #2 Cannoli danish #3 Banana Nutella Croissant (interior) #4 Banana Nutella Croissant (exterior) #5 Brioche Pull-Apart Loaf #6 Chocolate Peppermint 2x-Baked Croissant #7 Chocolate Cream Pie (interior) #8 Chocolate Cream Pie (exterior) #9 Chocolate Peppermint Crinkle Cookie #10 Stollen (German Christmas bread) #11 GF Gingerbread Person #vegan #veganism #plantbased #bakery #brickandmortar #smallbusiness #lgbtqowned #holidayproducts

“Leave room for the unimagined, because there can be a thing that you set out to do, but if you just say no to all the opportunities that come by, then you're limiting yourself,” -Colleen Orlando Thanks to Remy Commisso at Chronogram Media for the write-up of our soon-to-be-open bakery in New Paltz! #bakery #brickandmortar #smallbusiness #lgbtqowned

Regenerative Baking is a podcast features food, farming, and sustainability experts who are working to create a climate-friendly bakery of the future. In this episode, host Dressler Parsons talks to Colleen Orlando about her journey in the food world, vegan recipe testing, building community through pastries, how queerness shows up in baking, stoneground flour, how limitations can actually fuel creativity, and so much more. Check it out! https://lnkd.in/gFBJ5k3r

We will be closing down our cafe and farmers market operations early on Saturday, November 23rd, to participate in this. It's so important to be together as a community to remember our collective strength, power, support, and most importantly love, at a time when we need it most. If you are in the Hudson Valley, please join us. This will start at 12p on both the Dutchess and Ulster sides of the walkway, joining in the middle. See you then.

New Fall Flavor!? It’s starting to get colder outside and autumn is under way. Each season brings its special fruits, but this season I think is my favorite. We love apples and pears, but we REALLY love quince! It’s kind of like like a mixture of those two fruits and an apricot. Absolutely delicious. This danish features a layer of quince jam, arugula tossed in Sherry Vinaigrette, manchego style vegan cheese by?U Rugula Cheeses (Kingston), salted Marcona almonds, and a fig balsamic reduction. Think cheese plate, meets killer salad, meets danish. The cheese and manchego together are what really stand out and, we’ll shout it from the rooftops, but this cheese is really one of the best vegan cheeses we've ever had.

Fall is here in the Hudson Valley, which means fall flavors are IN! Pumpkin cheesecake, delicata squash, caramel apple crumb danishes...we're jumping both feet first into the season. We're lucky to live near great producers like Field and Larder Farm, Liberty Orchards, and more to bring these creations to life.

Sweet moment of teamwork the other morning -- De'Najah and Morgan working together to finish garnishing quite a few tomato, corn, and goat cheese danishes. De'Najah started with us as a 16 year old intern (and was technically our first employee!), and two years later, is showing new folks the ropes. Our team is the best.