What was old is new again at Artisan Kaiser, a bakery and sandwich shop opening Friday morning in Patchogue.
First, the actual kaiser roll. We learned in April the kaisers we’re accustomed to are just balls of dough pushed in by what’s called an artisan stamp for that petal pattern.
The kaiser rolls of a century ago were achieved by repeatedly hammering, flouring and folding dough. That’s how they do it at Artisan Kaiser.
“With the [stamped product] there’s no layers of flavor that you get from the hand-tied Kaiser rolls,” says Frank Dalba of Centereach, who’s opening Artisan Kaiser with his friend, Paul Hess of Shirley.
Then there’s the decor. Dalba said the partners wanted to keep it old world to match the roll, so they went with concrete floors, recycled pallet wood and subway tiles.
“Overall we were shooting for the old, industrial feel since we’re using the old technique,” Dalba said. “With some modern touches involved, of course.”
The build-out started in May.
“We started construction within the first two weeks of May and it just flew,” Dalba said.
The doors open at 6 a.m. on Friday, which will be precisely seven hours into the baker’s shift, which starts each night at 11 p.m. The rolls are baked fresh every overnight.
The hours at Artisan Kaiser will be 6 a.m. to 7 p.m. Mondays through Saturdays, and on Sunday from 8 a.m. to 1 p.m.
Through the day, Artisan Kaiser will be prepping and cooking their carved meats for their sandwiches, such as the specially seasoned pork loin. (Photos below.)
That pork is for The Artisan, the signature sandwich, which consists of pork loin, mozzarella, roasted red pepper, bacon and a choice of mayo. Click here for the full menu.
The breakfast offerings include rolls with butter or goat cheese spreads, as well as two hot breakfast sandwiches:
The Hungry Kaiser is made up of two eggs, roast beef, bacon, caramelized onions and cheddar; the Healthy Kaiser consists of egg whites,…