Our Food Philosophy

We believe (and know to be true), that the ingredients used are even more important than the skill behind the cooking.

We are proud to use the best products we can find. Some of which are local, and where appropriate, imported.

Produce

We source our produce locally when possible, mostly from Little Earth Farm in Pine Bush, NY, and Field and Larder in Chester, NY.

This means our food options vary by the season.

Flour

Molino Pasini in Italy is our main provider of flours. They use state of the art milling procedures to ensure the absolute best product.

Why does this matter?

Flours NOT milled in the U.S. predominately are whole grains, unlike the flours we consume in the U.S. which are stripped of the exterior shell (endosperm) of the wheat germ.

What does this do?

By separating the oily exterior shell in U.S. wheat it extends shelf life and shortens time in the field. This equals more money and less nutrient-dense flour. Greed…

ALSO

This process tricks your body into making an enzyme to break down & digest said missing exterior shell. This results in “GLUTEN INTOLERANCES”

(Which in BSP’s eyes, unless we are talking about CELIAC DISEASE, is BS. Sorry, not sorry)

Knowledge is power. Knowing what you are consuming is even MORE important.

How many times have you heard from your jet setting friends, “oh my god, I just got back from ______, I ate so much pasta/bread and I felt fine”.

Cheese

Our hand-wrapped, salted mozzarella and hand-dipped ricotta cones are from Lioni Latticini Mozzarella Company in Brooklyn, NY. They started making cheese in Lioni, Italy over 100 years ago. In 1980, the family moved its operation to Brooklyn where it created a name for itself making fresh, whole-milk cheeses. They now also have expanded to a production facility in NJ. We like that their roots are in Italy but the product is local. We hope you can taste the difference.

Our Transparency

Being transparent about the products we use and how we make our food is very important to us. It has become too common in the food and restaurant industry to spread falsities about the quality of ingredients and the process in which something is prepared. We are doing things differently to hopefully inspire others and make people rethink food culture in the United States. We are taking it back a century to the roots of prepared foods.

Do one thing great and stay humble.