AMENIA, NY — Tarts and Bread, a new bakery in the Hudson Valley co-founded by Chef Cristophe Raza, Kyle Raza and Chef Callyn Phillips, is set to open April 27.
The French/Belgian-style bakery will offer an array of baked goods that balance indulgence with gut health. Offerings include artisan breads, buns and rolls; sweet and savory tarts; Viennoiserie pastries; eclairs; and savory quiches made with high-quality ingredients and lactose-free or very low lactose dairy products.
“At Tarts and Bread, we believe everyone deserves to enjoy the simple pleasure of freshly baked goods,” Kyle said. “By offering lactose-free and lactose-minimal options, we’re not only catering to those with dietary restrictions but also ensuring that our baked goods can be savored by all with zero effect on flavor. And our price points make it feasible to indulge regularly.”
The baked goods combine traits from Belgian and French baking to create authentic flavors that don’t compromise dietary preferences. Nearly all of the bakery’s artisan breads are made with sourdough starters, which makes them higher in nutrients and easier for customers to digest.
Tarts and Bread’s baked goods aren’t the only aspect of the bakery’s operations that have European influences. Cristophe’s passion for bakery accessibility is evident in the menu prices.
“In Europe, a visit to the local bakery is a regular part of life, and we are basing our pricing structure on that model,” he said. “A baguette shouldn’t cost $6. Ours costs $2.90.”
The bakery sources ingredients locally when possible as part of its commitment to sustainability, reducing its carbon footprint and supporting nearby farmers and producers.
Tarts and Bread will celebrate its grand opening on April 27. by offer either a free Cinnamon Crun, a cross between a cinnamon roll and croissant, or an Apricot Almond “8”, a pastry with a classic French tart apricot and almond filling, to the first 200 customers.
The bakery plans to open a second location this summer in Rhinebeck, NY.
