Tucked in next to the Erie Canal in an old re-purposed factory, is the fast growing bakery, Amazing Grains. Brandon Wiggins founded this gem just a scant 2 years ago after his executive chef tenure at local clubs and restaurants was taking too much time away from his boyhood love of baking. He revised a Salty Bread recipe which became an instant hit at farmers’ markets and moved into the then 800 sq ft space which he and his 13 employees have quickly outgrown.
Originally open only on Saturdays, the bakery has turned into a 5 day a week business with a complete array of pastries, breads, muffins and croissants. “Chefs call me and ask if I can come up with a bread to complement a sandwich and I think about it and create a specialty roll.” His wholesale business has over 60 accounts and is growing on a daily basis. Damien Mulconry, from his eponymously named Irish pub, stopped in and added, “I wasn’t happy with breads and rolls from my distributor and had Brandon create the perfect rye and pretzels; my customers love them”.
But Brandon’s claim to fame is Salty Bread. Made with King Arthur Special Flour, copious amounts of olive oil and sea salt, it is a unique taste sensation. Its stretchy interior dough with the right amount of air pockets, pulls apart with the crunchy olive oil crust. The salted top adds additional crunch and flavor. A word of warning: buy 2 loaves since the aroma in your car will entice you to eat the first loaf before you hit the light at the bridge. Just do it, trust me. The label says to freeze whatever you’re not eating today, ha, we were fighting over the last bits in the car.
And then there’s the sour dough. I moved back here from the San Francisco bay area, and to say that I’m picky about sour dough bread is an understatement. Matt Ormsbee is Amazing Grains’ sour dough baker and learned that his variety of breads go way beyond your simple sour dough. 
I bought the Hunter Rye Sour Dough covered with sunflower, fl
ax and pumpkin seeds and is filled with apricots and currants. Toasted, and with a side of yogurt, makes a breakfast made in heaven.
Amazing Grains is a labor of love for Brandon, a Fairport native who always wanted a hometown bakery. “I have my hands in everything and nothing leaves the door without my approval.” Next month, they are taking over the adjacent building’s frontage and increasing their space to 5400 in square footage. Producing twelve hundred loaves of salty bread using over thirty 3-liter cans of olive oil every week, plus all the other products, takes space and they’re prepared to grow.
I’m hoping my request for a rye bread with caraway seeds and raisins finds its way into their lineup. hint-hint! Amazing Grains is open to the public Tuesdays-Saturdays.
Opinions of the author are her own and products were purchased for discussion. I welcome your comments and suggestions for food and specialty items from upstate New York and can be reached at: linda@anexpatreturns.com
