Liberty Street Bistro, a major contributor to the rejuvenation of the area near Washington’s Headquarters State Historic Site in the heart of Newburgh, isn’t what you’d call a takeout joint. But chef/ owner Michael Kelly found himself flooded with requests from customers who wanted to take something home with them—specifically a loaf of the house-made bread or a baguette. So Kelly built Flour Shop—a bakery—that will offer artisanal breads and pastries, house-made ice cream, and coffee from Toby’s Estate in Brooklyn. Kelly says the recipes for his bâtarde and Pullman- style loaves evolved from a recipe for a simple table bread he’s been using for years, adding that customers’ constant requests and lucky timing spurred him to open the shop, serendipitously right next door to the restaurant. “It makes sense for our organization, it makes sense for our community, and most importantly it offers another location for our team to grow,” Kelly stresses. “We’re not just concerned with running restaurants— we’re actively trying to foster a culture of professionalism, creativity, and pride in what we do for a living.”
Newburgh Flour Shop
109 Liberty St, Newburgh
Wed–Sun 7–4 (subject to change)
*Coming this August, preparations are under way for an August 10th grand opening.