From Robin of Alpina Swiss Bakery and the Green Hill Restaurant Group:

Martha Stalwart

A lot of thought and research went into our baguettes at Alpina Swiss Bakery. 

We’ve really tried to keep them as artisan as possible — which they are. No baguette ever looks the same here. They all come out a little different, and that’s part of their charm.

We make two sizes: the traditional, wider one, and the ficelle – which is thinner and used in all our sandwiches.

I don’t know why but we named our sourdough starter Martha. She’s been around a couple years now. She’s a living culture, and she’s the base of all our breads here. 

Inside Tip 📌

Right now, I think Martha’s hanging out in our shop’s fridge. 

Contact

🌐 Alpina Swiss Bakery

About

The card was written by Hamptons resident Robin Mueller, a television director of photography and the co-owner of five Long Island restaurants: Alpina, Green Hill Kitchen, and Anker in Greenport and Alpina Swiss Bakery and Hampton Kitchen in the Hamptons.

Lead-in Image

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