Introducing Our New Food Menu (and the folks who made it happen)
It’s hard to believe that we’re opening this week. Is it a cliche to say it doesn’t feel real? This is, quite literally speaking, a dream come true*. I’m sure it’ll hit us some day—maybe in a few weeks?—that we actually are doing this thing.
There’s so much more we want to say want to share about the bakery, and we will in time, but for now, let’s talk about something super important: food!
Many of you know Matt (aka Glenn Echo) on our team, pictured above. He’s the warm, welcoming, and easy-going human being that has probably made you laugh at the farmers market or at the Underwear Factory. What you might not have known is that he’s the brains behind our current sandwich program—including the chickpea salad sandwich, vegan sausage egg and cheese (pro tip: try it with the spicy aioli), steak & cheese, toasties, and our loaded focaccia.
Over the last few months, we’ve been developing an expanded food program for our new space, built on the foundation that he built. Our approach to more robust food options mirrors our philosophy for pastries, breads, and desserts: flavor-forward, unique, and undeniably delicious (and yes, all vegan!).
To bring this vision to life, we’ve enlisted the help of two friends, Chefs Gab Grigoli (of Gab’s Veg Table) and Diana Sause (vegan chef/restaurant consultant) to round out the menu with additional sandos, healthy grain bowls, and to design our kitchen flow. You’ll see both of them in the kitchen with us for the next few months! And quickly, back to Matt—he will be stepping into a full time kitchen role at our new location. So, while you won’t see him at the register anymore, you will see him running around the bakery and kitchen. :)
The energy that Matt, Gab, and Diana bring to the kitchen is something so special. Anyone who steps into the orbit of the kitchen is for sure going to catch a contact endorphin high (Is that a thing? It is now!).
The chefs!
We wanted you all to get to know these three chefs better, so we sat down to ask them a few questions and get their backstories.
How Did You Get Started in the Kitchen?
Matt started working on farms in 2014, which sparked his interest in cooking. “I became way better at cooking vegetables by having access to a lot of them and to many varieties I had never tried before,” he says.
For Gab, she stepped into her culinary path in 2011 via HD Dicks, a hamburger and hot dog joint in New Paltz. “I was supposed to stay at the register,” she says, “but I was drawn to the energy and rush of the kitchen.”
And Diana’s story stems from a personal transformation. “After going vegan in 2005, I needed to learn how to make the meals I wanted for myself and my family,” she says. “I began experimenting with recipes, veganizing my favorites, and cooking for groups as large as 200.”
What do you love about working in a kitchen?
“I love getting lost in the flow of the kitchen,” Gab says. “But the best part is knowing that the food brings happiness to people.”
For Diana, “preparing food is an opportunity to nourish people on a deeper level—physically, emotionally, and even spiritually. The collaborative energy of the kitchen inspires creativity and makes learning a joy.”
And Matt sees cooking is a full-sensory adventure. “You have to listen to how things are frying, smell when they’re done, feel if they’re hot enough…and, of course, taste constantly to make sure the flavors are in balance.”
What’s your approach or philosophy to the food you make?
Simplicity. “Fresh, balanced flavors are what I always aim for,” she says. “A little lemon or lime juice can totally transform a dish.” -Gab
Practicality: “Taste everything and figure out why it works—or doesn’t,” he says. “From there, you can design or refine any dish.” -Matt
Connection: “I believe food has the power to nurture not just the body, but also the mind and spirit,” she says. “For me, vegan cuisine is about compassion—for people, the planet, and animals. It’s also about showing that eating well doesn’t mean sacrificing flavor or comfort.” -Diana
What advice do you have for aspiring chefs?
“Wear good shoes, get 8 hours of sleep, and drink plenty of water. Culinary school is an option, but it’s not the only way to learn.” - Gab
“Taste everything. Taste is a subtle art, and it takes practice to get it right.” -Matt
“Stay curious and be patient with your growth. Every mistake is an opportunity to learn. Remember your 'why' when things get tough, and surround yourself with people who inspire you.” -Diana
Some old faves and some new additions!
The Food Program at Little Loaf
“It’s like taking the best parts of all the kitchens I’ve worked in and bringing them together,” Matt says, when talking about building out the food program at Little Loaf. He’s helped fine-tune the flow so the team can cook efficiently. Diana adds, “We’ve been figuring out what we need, where everything should go, and how to optimize the space. It’s been a collaborative process, and the new kitchen is just beautiful.” Gab appreciates the teamwork: “It’s been fun getting to know my coworkers and settling into the space together,” she says. “We’re all getting so excited to put our little kitchen to the test.”
The three of them have come up with a menu that they can’t wait to share with the world (the world being the Hudson Valley!). Diana is particularly excited about the Pumpkin Seed Scramble. “It’s so different from anything I’ve made before,” she says. Matt is pumped about the Italian Tofu Sandwich. “It’s got great flavors and textures,” he says. And for Gab, it’s all about bringing more vegan savory options to New Paltz. “This menu is just the start,” she says.
And Just for Fun…
Favorite Little Loaf Pastries?
Matt: Pretzel Brioche
Diana: Pretzel Croissant and Maritozzo
Gab: Almond Croissant
Most Underrated Ingredient?
Diana: Pumpkin seeds—so versatile and packed with nutrients!
Gab: Lemon or lime juice—simple but transformative.
Matt: Berbere spice—a game changer.
Most Overrated Ingredient?
Gab: Truffles
Matt: Quinoa
Diana: Dairy
Guilty Pleasure Snack?
Diana: Little Loaf pastries!
Gab: Late-night stovetop popcorn with vegan butter
Matt: Ramen Noodle Soup
Each chef brings something special to the kitchen, and we can’t wait for you to try their creations! We’ll have a printed menu on site that we update regularly. See you soon!
Photos by the extremely talented Gabrielle DeSantis, one of our team members!
[from the * in the first paragraph] *Rian had a flash of rounding the corner from the counter to the cafe in a dream once. Colleen saw the light-filled expansive cafe in a meditation. Both were well before we even had a building in mind.
