KCWild Bread Recipe Uses All Locally Sourced Ingredients--Including Sugar Kelp

Long Island local Kristina’s KCWild Bread is hand crafted and stone baked–and now features sugar kelp! 

Kristina has been baking using all local ingredients–even her flour is certified organic, stone milled and from local NY farms and mills like Farmer Ground Flour and Champlain Valley Milling–for a while now, and we’re delighted that her latest recipe features locally harvested sugar kelp from food certified waters in Moriches Bay. 

The kelp bread is made using the Devil’s Apron Seasoning Mix, born from a collaboration between Lazy Point Farms, Violet Cove Oyster, and East End Food. Doubling down on the local ingredient theme, Sue Wicks of Lazy Point Farms tried it out with zucchini fresh from her own garden!

KC Wild bakery bread is available by subscription or can be purchased fresh every Saturday at the HOG farm in Brookhaven or at Its Only Natural in Bellport village and Delfiore Italian Pork Store in Patchogue village every weekend.