Duck Island Bread Company is a genuine artisan bakery where we celebrate and honor the traditions of generations of European bakers.
Founded by Robert Biancavilla, the company is evolving from his desire to provide the local community with exceptional bread and pastries. Inspired and taught by bakers from the United States, Canada, France, and Germany, we handcraft each and every pastry and loaf of bread from scratch in small batches, using only the finest quality ingredients.
Our bread baking philosophy is that no bread is baked before its time. The goal is to allow each small batch of dough to develop its flavors naturally through hours of fermentation, without the addition of commonly used artificial flavor enhancers. Our breads are leavened naturally by capturing the wild yeast spores present in the air and grain. We have patiently fermented wheat and rye flour, nurturing thriving cultures of wild yeast. This time-honored method of leavening, passed on by generations of bread bakers, produces wonderfully delicious and long-lasting bread. Our free-form loaves are shaped by hand and baked directly on the stone deck of our Pavailler hearth oven.
Our enriched breads and pastries are prepared with only the highest quality of ingredients. Using simply flour, whole milk, eggs, minimally refined sugar, and European-style unsalted butter, we handcraft croissants and other pastries, pretzels, cookies, brownies, and scones—all from scratch. Give us a try and taste the difference!
201-C East Main Street
Huntington, NY 11743
DATE - Monday, August 19 - 9:30am–3:30pm
NATURALLY LEAVENED BREADS
Discover the fascinating history and health benefits of sourdough bread. In this hands-on class, you will mix, shape, and bake naturally leavened loaves, including sourdough baguettes. You will also create your very own sourdough culture so you can continue baking sourdough bread for years to come!
Date - Monday, September 23 - 9:30am–3:30pm
GERMAN TRADITIONS: RYE BREAD AND PRETZELS
In this hands-on class, we will cover the basics for creating classic German rye bread from scratch. You will learn about rye flour, sourdough, and the unique chemistry that sets rye breads apart from wheat breads. We will also take you through the entire process of mixing, shaping, and baking authentic Bavarian pretzels.
Date - Monday, November 18 - 9:30am - 3:30pm BAKING FRENCH BREAD AT HOME
Perfect baking French Bread in your home oven. This is a hands-on class that will show you how to make the best possible French bread in your home oven. You will learn about wheat flour, pre-ferments, and how to mix a traditional French Bread dough by hand. You will also get experience shaping loaves and learn steaming techniques for the home oven. We’ll also shape and bake snacks that you’ll enjoy during the class, and you’ll go home with the loaves that you prepared and baked during class.
GROUPS AND PRIVATE EVENTS
We're happy to schedule private classes and events around our bakery schedule, and we'll work with you to design a program that will fit your group. We require a minimum of 6 students for private classes and events. Please send all inquiries to firstname.lastname@example.org.
Price: $150 per person
Length: 6 hours
Class size: Maximum 6
Minimum age: 16
Registration materials for each class will be available at the bakery beginning Saturday, July 13! If you have any questions, please send an email to email@example.com.
Payment is required to secure your position in class. We accept cash, checks, all debit cards, and Duck Island Bread Company gift cards.
In the event that your class is cancelled due to bad weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund.
If you cancel your reservation with more than seven (7) days’ notice you will receive a full refund. If you must cancel your reservation with less than seven (7) days’ notice, we cannot offer you a refund.
At Duck Island Bread Company, you will work in a small space with a big following!
If you are interested in joining our team, please send your resume to firstname.lastname@example.org.
BAKERY PRODUCTION ASSISTANT
Wednesday through Saturday
Provide a clean, organized, and safe kitchen area for bakers by washing, cleaning, and storing dishware, hand tools, and other equipment, removing trash, sweeping, etc.
Work closely with the shift Baker to assist in completion of projects, following proper production processes
Acquire accuracy and proficiency in scaling, mixing, baking, and finish work
Acquire knowledge of and ability to use commercial baking equipment
Experience in both bread and pastry production preferred
Desire to produce consistent, high-quality bakery products
Willingness to follow directions and ask questions for clarification if needed
Ability to multitask in a fast-paced kitchen environment
Ability to interact well with team members and customers
Ability to work in a standing position for up to 10 hours
Ability to reach, bend, use a two-step ladder, and lift up to 50 pounds
Closed-toe, non-slip shoes
Clean shirt and long pants
Clean white apron (provided)
Facial hair covering (hair/beard net) if necessary
YEAR-ROUND BAKERY SALES ASSOCIATE
Full-Time or Part-Time
Multiple Positions Available
Enthusiastically deliver great service to our customers
Educate customers about the quality of our baked goods, inspiring them to support our brand and our mission
Set up and maintain retail counter; restock items and keep front of house tidy
Operate cash register, quickly and accurately handling cash and card transactions
Package in-store orders and online pre-orders neatly and correctly
Basic cleanup tasks including dishwashing, sweeping, and taking out trash
Experience working in a retail setting strongly preferred; bakery experience a plus!
Punctuality, responsibility, friendliness, and professionalism
Ability to multitask in a fast-paced retail environment
Ability to work in a standing position for at least 8 hours
Black shirt and long pants
Hat and black apron (provided)
"With Duck Island Bread Company, founder and head baker [Robert] Biancavilla has revived the romantic notion of the hometown baker who hand-crafts all his goods from scratch and knows his patrons by name."
—T.W. Barritt, Long Island Food: A History from Family Farms & Oysters to Craft Spirits
Where to eat in Huntington: Restaurants, bakeries and more November 2018 (newsday.com)
Long Island bakeries making amazing artisanal breads March 2018 (newsday.com)
Long Island side jobs: Pole dance fitness instructor, baker, comedian, more August 2017 (newsday.com)
Long Island Food is By the People, for the People October 2016 (lipulse.com)
Duck Island Bread Comes Home June 2015 (ediblelongisland.com)
Huntington Bakery Owned by Suffolk DA's Deputy Chief of Homicide is Set to Open June 2015 (patch.com)
Duck Island Bread Company December 2013 (ediblelongisland.com)
Suffolk lawyer's bread business rising June 2012 (newsday.com)