Brandenburg Bakery

Food or Drink | Cafe, Deli, Coffee House or Bakery

"Brandenburg Bakery, near the edge of Main Street, is a little slice of classical German baking. Take a seat on the couch or quaint tables, while enjoying confections, bagels, freshly baked bread, hot coffee or homemade soup. Working while most of us sleep, wife and husband team Sarah and Errol Flynn craft everything you would expect to find in a quality bakery from scratch each day." - Kristopher Neidecker / Visitors Guide

Brandenburg Bakery specializes in fresh baked breads, pastries, cookies, pies and savories as well as made-to-order cakes. While the general selection stays the same, Sarah, will create seasonal twists on the old favorites to adapt to the seasonal fruits available. For a real treat, stop by on Fridays for artisan doughnuts!

While Sarah works on the sweet treats, Errol is busy making the bread. Breads are made traditionally, using flour, water, salt and sourdough starter. After mixing, the dough is put through a long and slow fermentation to build taste before being baked in our stone deck oven.

Errol and Sarah are proud to not use any form of preservative, bleached or bromated flour, corn syrup, canola or soy oils, frozen or canned fillings, artificial flavors or vegetable shortenings.

Location

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Nearby

Latitude: 41.900242 Longitude: -74.828893 Elevation: 1420 ft

the best travel advice comes from the people who live here

Sarah Flynn

Hours Open

Wednesday - Saturday 7am - 5pm, Sunday 8am - 3pm

Seasons Open

Open year round

Price Style for this Establishment

Low to Moderate

Eco-Friendly Notes

Brandenburg Bakery uses local milk, eggs, honey, maple syrup and cheeses and regionally source their butter and sunflower oil.

All packaging is made from eco friendly material which is either compostable or recyclable.

Locally or Family-Owned Business Notes

Sarah, born and raised in Germany, graduated from the culinary school in Cologne, Germany with a degree in Pastry Arts. Afterwards, Sarah worked in a variety of bakeries gaining experience and eventually became the head Pastry Chef for a reputable restaurant in Aachen, Germany. During this same time, Sarah went back to school and acquired a degree in sales and marketing.

Errol grew up in Kenoza Lake, NY, only a 20 minute drive from Livingston Manor. Working as a technician in Germany, Errol met Sarah at a mutual friends party, hit it off, and three years later married. After the corporation that Errol worked for went bankrupt during the economic crisis in 2009, he and Sarah decided it would be a great opportunity to move and start their own business.

At only 28 years old, Errol and Sarah used their savings to move (back in Errol's case) to Sullivan County NY and start their business. With only $5000 saved, a business plan and plenty of luck, they found a space in Jeffersonville, NY that would be their stepping stone and home for the next three years.

In 2013, Errol and Sarah closed on the building that would be the future Brandenburg Bakery in Livingston Manor, NY. During the winter of 2013-2014, they built out the space themselves to create the cozy storefront and effective kitchen that it is currently. Living upstairs from the bakery, with their daughter Margaret, Errol and Sarah are able to balance their family and business.