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Daily Breads
Bedford Sourdough
Wheat, Rye, Spelt, Water, Salt.
Vegan, Dairy Free
Baguette
Wheat, Spelt, Water, Sea Salt.
Vegan, Dairy Free
Focaccia
Wheat, Spelt, Water, Sea Salt.
Vegan, Dairy Free
bialy
Wheat, Spelt, Onions, Poppy Seeds, Olive Oil, Water, Sea Salt.
Vegan, Dairy Free
Squirrel bar and loaf
Almonds, Pumpkin Seeds, Sunflower Seeds, Oats, Millet, Flax, Cranberry, Psyllium Husk, Maple Syrup, Olive Oil, Dates, Salt.
Vegan, Dairy Free, Gluten Free (Oats are processed in a facility that also mills flour, so they are not certified gluten-free)
Specialty Breads
Spring herb and lemon
Wheat, Rye, Spelt, Water, Salt, Lemon, Herbs.
Vegan, Dairy Free
Buttermilk Rye
fridayRye, Wheat, Salt, Water, Buttermilk, Maple Syrup, Flax.
100% Einkorn
Late friday afternoon and saturdayEinkorn, Water, Maple Syrup, Salt.
Vegan, Dairy Free
miche
saturdayWheat, Rye, Spelt, Water, Salt.
Vegan, Dairy Free
pretzels
saturdayWheat, Rye, Spelt, Olive Oil, Water, Salt.
Vegan, Dairy Free
All breads are produced in a facility that uses tree nuts: walnuts, pecans, almonds, and sesame. If you have a food allergy please let us know at the register.
LMNOP is a peanut-free bakery. We do not use peanuts in any of our products.
Croissants
Plain
Chocolate plié
Cinnamon swirl
Morning bun with brown butter
Monkey bread (croissant dough layered with cinnamon and sugar)
Sweet seasonal danishes
Friday and Saturday Croissants
Almond
Ham and cheese
Pistachio plié
Hand Pies
Savory seasonal hand pies (Thu - Sun)
Cookies
Double chocolate tahini
Ginger
Jesse cookie: oatmeal, cranberry, dark chocolate
Oatmeal apricot breakfast cookies (GF/V)
Tiny salty chocolate cookies (GF)
Chocolate hazelnut cookies (V)
Thumbprints
Buckwheat brownies (GF, not vegan)
Cherry walnut brownie (V)
Other Gluten-Free and Vegan
Squirrel bars and loaves (GF/V)
Granola (GF/V)
Scones
Seasonal savory scones (Wed - Sun)
Muffins
Granola apple muffin
Cornmeal blueberry muffin
Cakes
Brown butter cake with seasonal fruit (GF)
Citrus olive oil cake
Seasonal sponge cake
Coffee coffee cake (Sat + Sun)
Chocolate cake
Canelé
Our products are produced in a facility that uses tree nuts: walnuts, pecans, almonds, and sesame. If you have a food allergy please let us know at the register.
LMNOP is a peanut-free bakery. We do not use peanuts in any of our products.
Sandwiches
daily 11 am - 3 pmHam and cheddar
Ham, cheddar, whole grain mustard, mayo, cornichon, and arugula on baguette
Brie and seasonal jam
Brie, seasonal jam, and greens on baguette
Salami and greens
Salami, radicchio, manchego, pimenton aioli, and pickled red onions on focaccia
Daily seasonal specials as well!
Small Bites
daily 3 pm - close chips and dip
House made crackers and dip.
bread service
Selection of breads with her butter.
Cheese plate
Weekly selection of cheese(s), compote, spiced nuts, baguette.
charcuterie
Weekly selection of charcuterie, gigante beans, spiced nuts, bedford sourdough.
Watermelon radish
Served with butter and Maldon salt.
Bread service
Selection of breads with herb butter.
mixed nuts
tunisian olives
All breads are produced in a facility that uses tree nuts: walnuts, pecans, almonds, and sesame. If you have a food allergy please let us know at the register.
LMNOP is a peanut free bakery. We do not use peanuts in any of our products.
Draft Beer
floating on by, pilsner
Meiers CreekCazenovia, NY – 4.2% ABV
westwhere, west coast ipa
Return Brewing CompanyHudson, NY – 7% ABV
white terra, DIPA
drowned lands breweryWarwick, NY – 8.2% ABV
Draft Wine
2021 Albariño, ‘Katas’
Albariño — Rías BaixasGalicia, Spain
2022 Gelin Orange
semillon 90%, sauvignon blanc 5%, muscadelle 5%Dordogne, France
2020 Cotes du Rhone, ‘La Coux Rouge’
50% Grenache, 50% SyrahRhone, France
Our sourdough loaves have only 3 basic ingredients:
flour, water, and salt.
I like to think of ‘sourdough’ bread as the American slang term for any bread leavened using wild yeast and bacteria, instead of commercial leavening. Natural leavening coaxes the maximum flavor from wheat and other grains through long fermentation. This long fermentation builds air and flavor compounds, developing the texture and flavor in a crumb and crust of sourdough in a way a commercially leavened loaf will never taste.
Sourdough bread fermentation develops not only the flavor of wheat, and other grains, but also allows the nutrients to be more readily available for our bodies to absorb. This is perhaps why people who have previously had a tough time with gluten may find naturally leavened/sourdough bread is much easier to eat and digest.
Come By And Visit Us:
25 Katonah Avenue in Katonah NY.
We can’t wait to see you!