Real Bread made by Real People
Rock Hill’s founder… “probably knows more about bread
and baking than anyone east of the Appalachians.”
– Bernard Clayton –
All of our breads are made by hand and most are naturally-leavened using levain and other starters originating with sourdough. In the earliest of days, we would drive our breads down to Manhattan five days a week – to places like Aureole, Le Bernadin, Lutece, Union Square Greenmarket, Grace’s and Balducci’s, just to name a few.
We have been featured in New York Magazine, Vogue, and Time. Mimi Sheraton of the NY Times called our Jewish Rye the “best east of the Mississippi” and food critic, Jeffrey Steingarten labeled us the “paragon of purism”. We believe that bread should be great food and, as such, ours are all made from scratch, by hand, most of them with only flour, water and sea salt – time is the essential ingredient. Always. We steward our bread through it’s many processes rather than try and control it.
“No other sourdough in the city has the same rich layering of flavors under a crackly crust — the result of a natural starter and slow-leavening, baking in a real French hearth oven with steam. Rock Hill’s Farm bread is even more popular, and there’s always a line waiting to buy the cinnamon-raisin whole-wheat farm bread, sesame-seed semolina, and sourdough rye.”
– New York Magazine
Community Bread mission
All Bread is Now Pay What you Can!
If you need a free loaf today, take a coupon upon entering, bring it to the register and trade it for any loaf of bread you chose (2 coupons max per visit).
If you need a discount today, please come to the register and order the bread you would like. We will happily accept what you can pay.
If you can pay full price, thank you for your support. Please consider paying it forward and helping us provide for each other.
Everyone deserves good bread.
BESt jewish rye
“But the very best local example of this fragrant rye is made by the artisanal Rock Hill Bakehouse in Glens Falls, N.Y., and sold at the Union Square Greenmarket on Saturdays. Chewy and yeasty, with a convincingly tan sourdough color, this bread has a firm, tight crumb and plenty of caraway.” —Mimi Sheraton, in the New York Times