NB

Our bakers start every night at 2 a.m. – but even with that head start, we’ve had mornings where by 9 o’clock, the baguettes and croissants are completely gone. Especially in the summer.

Sometimes someone comes in and just takes all the baguettes. It’s a good problem to have, they say, but I hate turning people away.

We’ve got three private chefs who come in on Saturdays, buying for the mega-mansions. That gives you an idea. So yeah, if you want to make sure you get what you’re after, just let us know ahead of time.

Inside Tip

Call us or send a DM on Instagram at least two days before. We’ll have your order on standby – no guessing, no missing out.

Contact

https://www.alpinaswissbakery.com

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

@alpinabakery / Instagram