Description

Bread Alone is hiring for various roles across their Boiceville Bakery, Lake Katrine Bakery, and Woodstock Cafe. Open roles include, Pastry Baker, Bread Baker, PM Baker, Food Safety and Quality Control Specialist, Production Professional, Distribution Professional, Customer Care Professional, Culinary Supervisor, Warehouse Dock Specialist, Overnight Facilities Sanitation Supervisor, Sanitation Professional, Cafe Kitchen Professional, Dishwasher / Prep Cook Professional, and Overnight Maintenance Specialist. Find out more at the Apply Now link above.
Posted: July 28, 2025
Woodstock, NY
Open Today

Bread Alone Bakery & Cafe - Woodstock

Bread Alone is a Hudson Valley institution – a wood-fired bakery and café committed to organic ingredients, traditional methods, and environmental responsibility since 1983. With cafés in Woodstock, Boiceville, and Rhinebeck, Bread Alone has been shaping the region’s food culture for more than four decades. Located right on Tinker Street in the center of town, the Woodstock café feels fully integrated into daily life here. The space blends exposed brick, warm wood tones, and generous windows that bring in natural light throughout the day. There’s a steady hum of locals picking up their morning loaf, visitors ordering espresso and pastries, and friends settling in for a casual lunch. It’s comfortable, unpretentious, and easy to linger. What began in the Catskills as a small family operation selling bread from the trunk of a station wagon has grown into one of the region’s most respected food producers. Bread Alone helped pioneer organic baking in the Hudson Valley long before it became standard practice, building its reputation on slow fermentation, simple ingredients, and time-honored wood-fired techniques. Today, with production facilities in Kingston and Boiceville, the company continues to invest in sustainability. The Boiceville bakery operates as a net-zero facility powered by renewable energy, while Kingston integrates advanced artisan equipment and solar power. Despite the growth, the philosophy remains unchanged: organic flour, water, salt, patience—and bread made without shortcuts. Seasonal café menus reflect the same ethos, with plant-forward dishes and locally sourced ingredients reinforcing a long-standing commitment to nourishing both community and planet. Parking: Limited street parking; municipal lots nearby Vibe: Lively, rustic café in the heart of town Highlights: Organic, wood-fired breads made with long fermentation What to try: Classic sourdough boule, croissants, seasonal tartines Who it's for: Locals, weekend visitors, and artisan bread loyalists Hours note: Open daily; hours may vary seasonally

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