#17 "I have Crust Issues." Locally sourced vegan bakery Bushwick Bread Co.
I hope this email finds you hydrated.
If you’re new here, check out my last email here.
Remember the bread baking craze in the spring? You can read about how I feel about that here.
Around that time is when I found out about Bushwick Bread Co. They’re a duo using locally sourced ingredients to make vegan baked goods in Brooklyn.
I’m excited for you to get to know them!
interview of the week: Bushwick Bread Co.
Hello! What is Bushwick Bread Co. for those who don't already know?
“Bushwick Bread Co is a locally sourced, vegan bakery that specializes in naturally-leavened sourdough bread. We operate out of a shared kitchen in Long Island called "The Entrepreneur Space." Bushwick Bread Co. is a small (but MIGHTY!) two person team ran by Rosie Upton and Peter van Reesema.”
How did the idea for Bushwick Bread Co come about?
“Before starting the bakery, Pete was working as a musician. One of his co-workers showed up with a loaf they made at home, and in typical Pete fashion, he began to obsess over the idea of homemade bread. This was the start of our baking journey! We found a groove with our recipe and started giving bread to our friends and neighbors. After a while, we realized more strangers were asking for bread than friends, so we got our cottage bakers license. We found ourselves full time baking in a tiny apartment with no A/C this past summer. It was a total madhouse, but we were having a ton of fun. We both realized we wanted to be our own bosses, so we started the conversation about how we could make this work. Everything we are doing is new and constantly evolving, and thankfully we have amazing neighbors in Bushwick who continue to support us and spread the word.”
What kinds of bread do you bake?
“We currently offer three different loaves on our menu:
"Bushwick Sourdough" - Our signature country loaf for the straight talking, no bullsh*t bread lover. This is our take on the oldest recipe in the book. Nothin' but flour, salt, and water.
"Crust Issues" - The everything-bagel sourdough loaf you never knew you needed. Everything seasoning provided by Brooklyn Spice Company.
"Cranberry-Walnut Batard" - Fruity and nutty goodness, all wrapped up in our delicious, slow fermented sourdough. This bread is perfect with cinnamon sugar sprinkled on top.
We are constantly working on new recipes to add to our menu.
Coming soon: sourdough bagels, soft pretzels, and focaccia!”
And tell me more about yourselves, the founders!
“We both met in college studying at the Baldwin-Wallace Conservatory of Music. Pete is from Michigan and Rosie is from Maine. After school we both moved to New York. Before co-founding Bushwick Bread Co. Rosie was the event manager for Maison May, a boutique wedding venue in Clinton Hill, and Peter was a pianist and conductor for the Broadway production of Hamilton.”
What makes Bushwick Bread Co different from other bakeries?
“Our products are all plant based and made with local ingredients. Sourdough is a labor of love. We spend around 36 hours slow fermenting each loaf. We are constantly tweaking and developing new recipes that will be sold alongside our bread. We wouldn't do this we didn't truly believe our bread is worth sharing.”
Can you talk to me about the businesses you've partnered with (Farmer Ground Flour, Irving Bottle, etc)?
“As small business owners it's pretty easy to get behind supporting our local community. When working well, small businesses should act as a beautifully symbiotic ecosystem. Whenever one succeeds, there should inherently be a ripple of income across the entire community. This is why when you buy our product, you're not only supporting us, but you are uplifting the New York Grain economy. You're supporting New York farmers, millers, and truckers. You're promoting Brooklyn Spice Company, a family owned operation right down the road! When picking up our bread from your local wine shop, buy a bottle for the weekend, you are supporting countless small businesses. These folx are our neighbors and their shops are the foundation of our local economy.”
What are your passions/interests outside of baking for Bushwick Bread?
“Rosie loves to garden. She's always researching about plants, insects, and new urban agriculture. Some other favorite hobbies include cooking new plant based recipes, writing music, hiking, and playing the guitar. Peter is an extrovert who loves being around others. He loves camping, backpacking, playing music, brewing beer, and eating his way through the Boroughs.”
How can we order from you?
“We currently offer bread pickups every Saturday. Folx can pre-order before the end of the day on Thursday through our website bushwickbreads.com. Currently our only pickup location is at Irving Bottle in Bushwick, but starting in the new year we will have 4 or 5 wine shops around Brooklyn and Queens added to the mix. We will also be announcing a new farmers market soon! The best way to stay in touch is to follow us on Instagram @bushwickbreadco and sign up for our mailing list through our website.”
Any dreams or goals for Bushwick Bread Co? :)
“We hope to have a brick and mortar shop in the neighborhood. <3”