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croissants

The Bread Butler: A new rising vendor at the market

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By Marie Sova

 

         Andreas Mergner started The Bread Butler in 2019 and just did it by delivering bread to his customers. He opened The Bread Butler during the Covid-19 pandemic after he became a stay-at-home dad when his escape room business declined because of the pandemic. In April 2020 is when Andreas Mergner officially opened the business.

Before The Bread Butler opened its doors in 2020, Mergner would bring bread to his daughter’s school or when she had playdates. “People were saying it was some of the best bread they have ever eaten,” Andreas Mergner said.

The Bread Butler, photo provided

Mergner says The Bread Butler relies on good reviews and word of mouth. “Really, we just want people to try it. We do have samples at the farmer’s market. Come by look at it, smell it,” Mergner said, “That’s really all we try to do at the farmer’s market is get people to try it.”

Their weekly staples include Italian-style loaves, crispy crust semolina flour loaves, and flavorful whole wheat sourdough loaves with poppy and sesame seeds. You can also find banana crumble – a moist banana bread with a coffee cake-like topping, lemon poppy cake, and peach hibiscus muffins. 

In addition to these offerings, The Bread Butler brings various items week-to-week, including baguettes, black currant croissants, challah, cheddar jalapeno loaves, ciabatta, and more.

“Market-goers are the ideal customer for us because they care about quality. We use organic flour, we mill our own whole wheat and rye, and we care about what we make. We try to make tasty stuff,” Mergner said.

The Bread Butler, photo provided

All of their breads use organic, local flour. And almost all of their breads use a sourdough starter in various amounts, which can be attributed to their flavor.

The Bread Butler attends Wednesday and Saturday markets at High Rock Park. You can also find their bread at Honest Weight in Albany and their store on Central Avenue in Colonie. Flexible delivery options allow customers to pre-order by phone or on their website, thebreadbutler.com. Freshly baked bread can be delivered to your front door once a week for a small delivery fee.

The Saratoga Farmers’ Market is open on Wednesdays from 3:00 – 6:00 p.m. and Saturdays from 9:00 a.m.-1:00 p.m. at High Rock Park in downtown Saratoga. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Buttery Breakfast Casserole

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iStock

Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Instructions
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Buttery Breakfast Casserole

By

Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients:
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Preparation:
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.