The Living Mother 🍞

At Armin & Judy's walk-in refrigerator, our sourdough starter — what we call the mother — is breathing and alive. I took a video once. This living culture is the heart of our bread-making process, creating a natural fermentation that's different from bread made with commercial additives like yeast.

The Science Behind Digestibility 🔬

We follow principles aligned with Dr. Gundry's book The Plant Paradox. Dr. Gundry talks about patients who come to him with inflammation problems that he helps resolve. One case was a woman who couldn't eat bread in LA without issues, but when she returned to Europe, she could eat the bread there without problems. The difference is the focus on fermentation.

Think about this analogy: when you make papier-mâché with flour, water, and torn paper around a balloon, once it dries, it becomes hard as a rock. That's similar to what happens in your stomach when you eat bread that hasn't been properly prepared through fermentation. It's not alive the way our fermented bread is.

Why Our Customers Keep Coming Back 💗

I think one of the main reasons people come to our Bakery — even if they don't fully realize it — is because our bread is just really easy to digest. We've had the same experience with our pizza, since the pizza dough used the same fermentation process as our bread.

What's Next for Our Bakery 🌱

We're in the process of bringing back our focaccia, which is similar to pizza but served at room temperature. We’ll top it off with olives, and herbs like rosemary, some sea salt, and other items that are local and in season, like cherry tomatoes. All drizzled with our special olive oil from Albania.

Inside Tip 🪄

Our olive oil from Albania on the Adriatic Sea is something extraordinary that most people don't know about. We use it on our focaccia and it brings a unique flavor that complements our fermented dough perfectly. We sell bottles at our Bakery.

Contact

🌐 Armin & Judy

About 🌅

This card is by Judy Bellova. 

As pioneers in the New York City restaurant scene with an in the know only vibe — and whimsical ideas of how a 60's-style Parisian bistro and a Adriatic Sea coastline taverna sensibility could coexist — Armin and Judy have ushered in a wave of clean Mediterranean living in the Hamptons. 

Located on Montauk Highway in Bridgehampton, the Armin & Judy Restaurant & Bakery is a Riviera-inspired rendez-vous that focuses on the purity of ingredients, seasonal abundance, imaginative techniques, and of course, love of art.

Lead-in Image

@arminandjudy / Instagram