Studious Baker

About

Studious Baker, is located at 123 North Street, Pittsfield, MA. 01201. We are on the corner of Depot St. and North St. across from Fenn St. We serve breakfast Friday & Saturday mornings until noon.

Story

Nestled in the heart of the Berkshires, Studious Baker is a company of culinary artisans that relies on common ingredients for inspiration, and distinctive scratch baking. We work with complementing and contrasting flavors, balancing them for both subtle and robust play of flavors. We serve breakfast on Friday and Saturday mornings until noon, and feature gluten-free as well as wheat/spelt Belgian waffles, scrambled eggs & toast, French toast, seasonal pancakes, and oatmeal. We also serve lunch, usually from 12 on, which consists of GF vegan soup(s) and GF vegetarian quiche.
I always have dairy free savory pan breads(GF) and sometimes savory muffins(GF) to complement the soups. In the warm months we also have green salads as well. This year (2017) we will do more in the way of savory foods.


A large piece of our baking is the on going development of gluten-free pastries, as we tend to not make the same pastry day after day, it's new each day, week and seasonal. This is true of the wheat/spelt pastries as well. We use more whole grain spelt and rye than regular wheat. But, gluten-free is 90% of our baking. It really is a standard here.

We create original cookies and bars, tea breads, yeasted breakfast rolls, savory wheat and gluten-free breads and laminated doughs; Danish and croissant, scones, doughnuts, muffins, baked breakfast puddings, coffeecakes, pies, puddings, cakes, confections, vegan and vegetarian soups, and gluten-free mixed fresh vegetable quiche, but not necessarily all at the same time. Nearly everything we do is hand crafted—like toasting seeds and spices for custom blends and making pastry fillings and confits that meet our standards not found in stores. The unique flavor combinations in our products are paramount, so sugar is not the emphasis.

We also continue to create and develop gluten-free pastries, using non-gluten flours emphasizing their unique flavors, textures, and shelf life stability. There's no such thing as a commercial mix.

As advocates of organic and local agriculture and business, our goal is to source as much local, regional and/or organic ingredients as possible. We use organic citrus, fresh fruit and dried fruit, whole grains and spices, certified gluten-free organic whole grain flours; eggs, local dairy and maple syrup; non-aluminum baking powder, non-GMO pan spray, and unbleached flours to name a few. In the future, as the business grows, we will strive to use more organic ingredients.

Because our products have no preservatives, they should be enjoyed promptly, although their shelf life is exceptionally good and long. (Our goods also freeze well for extended use.)

Come give us a try!