Roger That Bakery

03/19/2026

See you this Saturday Honesdale!

Join us at the Main Street Farmers Market this Saturday from 11 AM – 1 PM to shop local and support your community. Stock up on locally grown and produced foods from your favorite farmers, and check out The Mustard Seed Catering serving farm-to-table food in our Café!

The Main Street Farmers Market is located at 1030 Main St., Honesdale, inside The Cooperage Project. The market is open every Saturday from 11 AM – 1 PM through April 25, 2026. We hope to see you there!

10/10/2025

Catskill Art Walk is here and we’re so excited to be featuring stained glass art from our neighbor and friend, Sue Samek / . Sue was one of our earliest taste testers and supporters, back when I knew almost nothing about bread and had baked maybe 5 loaves in my whole life. She’s a multi-talented artist and all around inspiring human being. Stop in tonight for the Art Walk Kickoff Party 5-7p.

05/20/2025

Pre-ordering is *officially* here and open for Memorial Day weekend and every weekend moving forward! Open weekly starting Tuesdays @ 9a for pickup Fri-Sunday at the shop.

🔗 Pre-order link in bio

You can of course reserve your favorite staples on there as well as our new frozen & sliced bread options, and a few other items we’ll be sharing about in the future in more detail.

Very big thanks to anyone who has been testing out our setup the last few months, we were able to work out a few kinks to make the process smoother for everyone. We always appreciate your feedback and patience, it is critical to helping us grow. So thank you and hope to see you all soon 🙏🏽🍞❤️

05/11/2025

All aboard le Pullman 🚋

Just across the street from the bakery sits the old Callicoon Depot — once the beating heart of town. From the 1850s through the mid-1900s, the Erie Railroad stopped right here, connecting Callicoon to the rest of the world. Milk from the Callicoon Co-operative Creamery was shipped daily. Farmers sent out hops, apples, and potatoes. Ice was hauled straight from the Delaware. And station agent John G. Curran kept it all moving — a lifeline for locals and goods alike.

Our Pullman loaves are a nod to that history. Named after the compact, rectangular Pullman train cars designed to maximize space, these square-edged loaves are baked in lidded pans and made with local grain, naturally leavened in our Excelsior and Country sourdough recipes.

Great for sandwiches, toast, or — this weekend — mom’s brunch.

Available every weekend, starting at 9a

“The iron horse from the Hudson is welcome to drink of the waters of the Callicoon.”

04/27/2025

Frozen sliced (and halved) loaves have arrived! We’ve got a little bit of (almost) everything with rotating stock week-to-week — just ask us what we have available! Full loaves and more frozen goods coming soon, stay tuned.

See you soon ❤️🍞

- Esteban

04/20/2025

Sundays are better with egg and cheddar. If you’ve been in the shop you might already know but sammies aren’t just for Saturdays anymore. Made with local everything (IYKYK).

Happy Sunday (Easter if you celebrate).

See y’all soon ❤️🍞

- Esteban

03/28/2025

Our love letter to Japan, Milk & Honey breads (aka Shokupan) have hit shelves for the weekend. A white bread with a thin crust, soft pillowy interior, creamy and mildly sweet. While we usually add whole grains to our breads this one we’ve made an exception for. And if you need a painting canvas in a pinch just grab a knife and slice (have you seen bakester Katie’s bread portrait in the marketplace?). Naturally-leavened as all of our breads are, baked in 1.5kin Japanese pans and branded with the kanji for love ❤️.

See you soon

Locally sourced producers:

02/22/2025

Oh hey good lookin’ 😍 Have you tried our signature triple chocolate chip cookies yet? 🍪

A staple on our menu every weekend since we’ve opened, we’d like to finally share what makes this cookie so special:

🧈Browned local butter from
🥚 organic eggs from
🍫 3 different Belgian chocolate chips
🌾 Organic grains from
🧂Generously topped with

Come get your salty sweet treat Friday, Saturday and Sunday 9a-2p ! 🍪🫶🏻

02/08/2025

This may be sacrilege to say but I haven’t been a big seeded wheat bread fan 😳 (it’s why you haven’t seen it around much…). But that’s about to change thanks to this sourdough. Toasted sesame with fermented high extraction local NY flours has officially converted me for good.

Sesame Excelsior is now on the menu, just in time for 🏈❄️. Here 9a-2p / Sold Out

Also available today:

Country Sour (Pullman & Boule)
Excelsior Sour (Pullman & Batard)
Canelés (Classic & Chocolat)
Burnt Cheesecake
R-Rock Brownies
3x Choc Chip Cookies
Coffee
Cold Brew
Tea
Horchata
Mexi Coke

01/12/2025

River rock fudge brownies are on the menu! Like most of our baked goods, these beauties are prepped over several days to create a decadant fudgy brownie with notes of browned butter, dark chocolate, and espresso. Finished with river rock dark chocolate chocolate chips ™ and perfectly paired with a cup of whole cream line or oat milk 🥛. Come and get it, 9a-2p (or until sold out). See you soon.

Locally sourced ingredients:
(Trumansburg, NY)
(Narrowsburg, NY)
(Jeffersonville, NY)

12/24/2024

It’s a Christmas miracle! We were recently gifted some cranberries and when life hands you cranberries you make cranberry walnut sourdough. To warm up this classic combo and help you brave the cold, we’ve added honey and cardamom.

Here on Xmas Eve til 12p / sold out

Locally sourced ingredients from:
(Trumansburg, NY)
(Long Eddy, NY)

12/22/2024

Canelés are here and we’re kind of obsessed. These little caramelized gems are rum custard pastries with a crispy, chewy shell and a soft, gooey center. The batter develops for a few days before being baked in copper molds seasoned with organic beeswax. Crunchy on the outside, soft and custardy on the inside – basically, the perfect excuse to treat yourself.

Canelés are believed to date back to the 18th century, when nuns from the Annonciades convent would bake them as a way to feed the poor. Bordeaux was a major winemaking region, and local vintners used egg whites to clarify their wines, leaving behind large quantities of yolks. Rather than let them go to waste, the nuns used the yolks to create simple pastries. They had fallen into obscurity until somewhat recently, when in the 1980’s local chefs and bakers in Bordeaux began to revive and promote them to a wider audience.

Local ingredients sourced from:
(Lakewood, PA)
(Trumansburg, NY)
(Jeffersonville, NY)