Known for its bread, bakery relocates from Peekskill
There’s something in the air in Garrison — the smell of fresh bread.
Signal Fire Bread opened a new, wood-fired bakery on Thursday (May 15) on Route 9D in Garrison just south of the post office.
Its co-owners, Erin Detrick and Liz Rauch, are both experienced in the art of baking. Detrick baked professionally in New York City before establishing Signal Fire Bread in 2018. Rauch operated a home-based bakery before joining Detrick at the Sparrowbush Bakery in Hudson. They joined forces in 2019 and two years later moved the bakery to Peekskill.
Rauch said their goal in Peekskill was to run a manufacturing plant for bread, but local zoning required them to include a retail component. “We were able to establish a strong business there, but the retail space was makeshift.” Detrick said. “We didn’t have great visibility, and we couldn’t grow it.”
They were not actively looking for a new home but said they couldn’t resist when the Garrison location became available. “The space came to us,” Rauch said. “We considered it for a while, and it was like, ‘Yes, this is what we imagined we’d like to be.’” They closed the Peekskill facility in late 2024 to focus on the move.
Signal Fire’s initial retail selection will include 12 to 15 types of bread, from baguettes, spelt, brioche and miche, to East Mountain levain, Ammerland rye and honey whole wheat. There will also be scones, muffins, cookies, biscuits, galettes and rolls.
“We’ll add pizzas, sandwiches and salads eventually and, hopefully, soups by the fall,” Detrick said. “We want to add more breakfast and lunch items as we get our legs and train staff.” Coffee + Beer in Ossining will supply coffee. Signal Fire will continue to have a booth on Saturdays at the Cold Spring Farmers’ Market, where it has a loyal following.
Rauch and Detrick are aware that the building, which began life as a gas station, has seen a succession of short-lived cafes and restaurants. “That was an early concern, but we’re already well-known in this community and feeling so much support everywhere we go here,” Detrick said.
Grain and the flour derived from it are the raw materials that fuel a bakery. Signal Fire works with Farmer Ground Flour, which grows organic grain on five farms in the Finger Lakes region and grinds it into flour using pink granite millstones.
That process mills together the grain’s three elements — bran, germ and endosperm — to maximize flavor and nutrient value. “It can be sifted if you want a lighter wheat, or left whole,” Detrick said. They sometimes source flour from New Jersey and Maine, as well.
Rauch said 90 percent of what they bake uses natural wild yeast. “Sourdough is natural wild yeast; it’s in the air,” she said. They mix flour, water and yeast twice a day. “We’ve been maintaining that culture since we opened; it’s a constant process of keeping it healthy and happy.”
The name Signal Fire is tied to the region’s geography and history. Signal fires were lit on mountaintops in the Highlands as a means of communication, both during the Revolutionary War and probably earlier by Native Americans. “I loved that image of fires burning on the mountaintops,” Detrick said.
Both bakers admitted to a slight case of the jitters as opening day approached. “We’ve been prepping for a year,” Detrick said. “It’s a blend of excitement, nerves and curiosity about what’s going to actually happen when people come through the door.”
Rauch added: “I’m feeling positive and optimistic. I’m also nervous because we’ve never run an operation like this. We’re jumping off the diving board!”
Signal Fire Bread, at 1135 Route 9D in Garrison, will be open today (May 16), Saturday and Sunday from 7:30 a.m. to 4 p.m. Beginning May 22, it will be open daily except Wednesday. See signalfirebread.com.
