Built Here: Sourdough Roots in High Falls

On Route 213 in High Falls, where the Shawangunk ridge rises in the distance and the former Kitchenette storefront sat quiet for years, something fragrant is finally happening. The smell of wild yeast and caramelized crust drifts from an open door, and a line of locals waits for a loaf that was never supposed to leave Brooklyn.

Brooklyn Sour is the brainchild of Tal Glezerman, a self-taught baker who started fermenting sourdough in her Brooklyn apartment during the early days of the pandemic — like so many of us, except she never stopped. What began as starter jars on the kitchen counter grew into a devoted following: Instagram followers turned into weekend regulars, regulars turned into wholesale inquiries, and soon the apartment simply wasn't big enough.

When the former Kitchenette space at 1219 NY-213 in High Falls became available, Glezerman took the leap. Brooklyn Sour opened its first brick-and-mortar bakery in May 2026, bringing artisan sourdough breads, flaky pastries, sourdough English muffins, cookies, and small-batch jams and jellies to the heart of Ulster County.

The menu reads like a letter to the Hudson Valley itself. Glezerman is committed to sourcing from local producers — Hudson Valley flour, regional fruit, nearby farms — turning every loaf into something that tastes like the landscape. On Thursdays and Fridays, the bakery opens for coffee, tea, and a selection of baked goods. Saturdays and Sundays bring the full menu, and the small shop fills with neighbors who've made the ritual part of their weekend.

It's women-owned, queer-owned, and deeply intentional — bread made slowly, with attention, in a town that has always known good things grow when someone commits to making them.

Brooklyn Sour is open at 1219 NY-213, High Falls. Check bklynsour.com for seasonal hours.