Chase Fox Harnett has no lack of fans when it comes to his rustic sourdough — locals have been “chasing” down the Rockland-native-turned-Ossining resident’s scrumptious loaves in geocache-style scavenger hunts since 2016. As of October, however, The Hudson Oven has a brand-new bake space in Croton-on-Hudson, where it churns out more loaves than ever and features a menu of feel-good dishes.
“It’s definitely a cozy vibe,” says Chef Madison Harnett — the two were wed just a few weeks before the new space opened. Everything leans into local ingredients as much as possible. Chase’s sourdough — “I do one thing, and I try to do it very well” — is made with organic, whole-wheat flour from a single farm near the Finger Lakes.
Madison’s kitchen regularly stocks maple syrup from White Oak Farm in Yorktown, local squash and honey, meats from Hudson Harvest, and cider and apples from Thompson’s Cider Mill. Coffee beans come from Here Coffee + Beer in Ossining. “I knew I wanted to stick with things that paired nicely with sourdough bread. Pretty much everything goes well with Chase’s bread.”
The menu is exactly what you want on a cold day: soups and stews, biscuits, crackers and dips, plus roast chicken. You can even grab a few sweets like scones, cookies, and cakes, along with a latte or espresso.
The Hudson Oven is only open on weekends (9 a.m. to 4 p.m.), but that doesn’t stop locals from trying to come in for a loaf on weekdays. To satisfy the carb-craving masses, the Harnetts installed a custom smart locker in the vestibule, allowing customers to preorder loaves and just-add-water (and maybe eggs) DIY bread, cookie, and pizza-dough bricks for secure pickup on Fridays.
The Hudson Oven
Croton-on-Hudson
thehudsonoven.com
Related: The Black Cow in Croton-on-Hudson Is Under New Ownership
