Rock Hill Bakehouse & Cafe: Outstanding Baked Goods in the Southern Adirondacks
We’ve been Rock Hill Bakehouse fans for many years. And we are not alone.
They’ve earned the right to brag about being called “the paragon of purism” by no less than Jeffrey Steingarten, food critic for Vogue and the author of the bestselling “The Man Who Ate Everything.”
Photos courtesy Rock HIll Bakehouse
New York Times food writer Mimi Sheraton claims Rock Hill’s rye bread is “the best on the east coast.”
James Beard, Bernard Clayton and Julia Child have all cited Rock Hill in their books about bread.
But even without all the fanfare, we would still love the bread. The chewy sourdough with its delicious crust and the cinnamon raisin bread makes the best toast ever.
Don’t miss the tasty breakfast muffins, pastries, and cinnamon buns (they sell out fast).
If you can, time your visit with the lunch hour and sample their handmade sandwiches, salads and soups. All are delicious.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter is the greatest of feasts.”
The staff at Rock Hill care deeply about the products they offer. They are picky about their ingredients and endeavor to source them locally whenever possible.
They are also adamant about keeping their product as clean and pure as possible. That means they don’t use additives, processing aids, or chemicals. They keep it natural, organic and straightforward. In fact, they urge customers to read their labels so they know exactly what they are getting.
One thing we know for sure is that if it comes from Rock Hill Bakehouse, it’s going to be great.
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