For those seeking a relaxed respite with exquisite French baked delicacies paired with expertly brewed coffees, tea and more, The Silo Bakery awaits a visit.
Since it opened on Thursday, July 10, The Silo Bakery in Amenia has been discovered by area residents and visitors alike, all drawn to its casual, streetside ambiance. Conversation is unrushed in the company of a generous display of baked goods, including croissants and “cronuts,” the latter a cross between a croissant and a doughnut.
“At its core, the bakery is about connection,” commented a Silo Ridge representative in a statement describing the mission of the enterprise.
“It’s about creating a space that brings people together and gives back to the community in a meaningful way. We are committed to making a difference — one croissant at a time,” the statement continued.
According to sales records, the chocolate croissants are a “fan favorite.” Surely worth a try.
Renowned pastry chef Thomas Croizé is at the helm of the flour artistry, having imagined a menu that includes a variety of brewed Illy Café coffees, breakfast sandwiches, pastries, and lunch offerings of soup or sandwiches made with in-house breads — incorporating local ingredients with an eye toward seasonality.
Highlighted among the signature pastries are, of course, croissants — including a chocolate variety using single-origin chocolate — and quickbreads such as banana bread touted to be “like you have never had before.”
There are cakes, tortes and fruit tarts, cheesecakes, cookies and brownies. Special occasion cakes can be ordered.
Pies to be tried include Cinnamon and Fresh Cherry Crumble Pie and Fresh Local Blueberry crispy-top pie.
There are also many choices for customers who prefer or require gluten-free selections.
Food has been a lifelong interest for pastry chef Croizé beginning with his childhood in France and leading to his current position as pastry chef at the Silo Ridge Field Club — and by extension, The Silo Bakery. He was born and raised in a small village near Paris where he observed his mother cooking in the family kitchen augmented by frequent visits with his grandparents in Normandy where he watched his grandfather tending the garden and preserving the harvest. From that early experience, he gained an understanding and appreciation seasonality.
Croizé’s training in culinary arts and hospitality was based in France, with additional experience gained in important kitchens in France, Monaco and New York. He taught at the Culinary Arts Institute in Hyde Park, New York in 2022 before coming to Silo Ridge.
The Silo Bakery is located at 3304 Route 343 in Amenia, partway down the hill from the post office. Bakery hours are Thursday through Sunday, 7:30 a.m. to 2:30 p.m. For more information, go to www.silobakery.com.
Madeline Hartwell, left, visits Tom Hall’s vendor tent along the Harlem Valley Rail Trail during The Voice of Art’s Fine Art Festival in Millerton.Photo by Nathan Miller
