From Karina Forrest, of Loaves & Fishes Foodstore:

In The Mix

Dessert is really special to us at Loaves & Fishes because of my grandmother. She was an amazing baker.

I started out as a baker here and it's very close to my heart — even though these days I’m not the one baking as much.

Instead, I’m so proud of our team: Silvia, who’s been with us for four years, and Elizabeth, who was mainly a cook but learned baking here.

What We Bake

We rotate the dessert menu every week to keep things interesting, but there are always classics everyone waits for.

We usually have two kinds of cake, often including a birthday cake.

One staple is our old-fashioned chocolate cake, which we’ve been making for decades. It’s super moist with a rich frosting that’s much more than just your typical buttercream.

During peak strawberry season — from late May through June — we really feature our award-winning strawberry cake and cupcakes, using local berries whenever we can.

Our galettes change with the fruit: blueberry rhubarb in spring, strawberry rhubarb, apricot, peach, apple, pear, hazelnut.

We follow the seasons as much as possible to make sure the flavors are always at their best.

Inside Tip 📌

Two things never leave the menu: our rich brownie pudding and our classic plum tart. They’re year-round favorites for good reason.

Contact

🌐 Loaves & Fishes Foodstore

About

Loaves & Fishes Foodstore has been part of Sagaponack since 1980. Now in its third generation with Anna Pump's daughter and granddaughter at the helm, the market stays true to real food made from scratch. The menu changes weekly — keeping locals excited while preserving favorites like curry chicken salad, schnitzel, sesame noodles, and that must-have molten brownie pudding.

Images

Loaves & Fishes / Photos by Conor Harrigan