top of page
ABRAMS BAKERY
Proudly serving Newburgh and area since 2013
2026 Closure Schedule
April 5th - 13th
July 12th - 20th
October 11th - 19th
Dececember 25th - January 4th
Follow us on social media for all the latest!
We pride ourselves on making food the old fashioned way. Naturally an artisan sourdough needed to be apart of our family.
Artisan sourdoughs are a labour of love. Andy spends 5-6 hours preparing the dough before shaping and cold proofing for 12 hrs. It then requires a unique baking process utilizing high moisture and dutch ovens.
Understanding Sourdough
Texture: Dense and Chewy
Crust: Crisp and crackly!
Taste: A hint of tanginess
Look up the health benefits of real sourdough!
* Contains
Rye Flour, Stoneground Whole-wheat Flour, Strong High Protein Bread Flour, Water, Salt
Andy's Starter
By most bakers standards our starter is young. Andy has been nurturing and adapting their starter for over 3 years!. We feel it is delivering a great loaf of bread. And it will only continue to get better!
We use Stoneground Wholewheat Flour and Strong High Protein Bread Flour for our starter.
bottom of page