A New Bevy of Treats Broadens the Baked Goods Line at Irvington's Red Barn Bakery

Baker/owner Randell Dodge at the Red Barn Bakery in Irvington is a busy lady. Her fruit-filled "roll-ups" that look like burritos (but don't taste like them) are only some of a whole bevy of new organic items being baked in her kitchen. Apple and ginger/pear roll-ups, priced at $6 each, are now available. Apple will continue to be offered throughout the year but ginger/pear will remain on sale for only a few more weeks.

More roll-ups are coming next year including strawberry (June), blueberry (July), peaches (August) and plums (September). "Have one with a cup of coffee at breakfast time," says Dodge, "or later in the day with vanilla ice cream" (vanilla is the only ice cream flavor the bakery/eatery serves).

Included in the line of baked organic goods are crocodile bread (a hard-crusted Italian bread good for dipping in olive oil), savory tarts, pies, double-chocolate cookies (regular or gluten-free) with chocolate from Grenada and the Andes, chocolate pecan and almond biscotti bars, bread sticks, gluten-free muffins, cakes, and round or long challah (on Fridays only). Frittatas are served all day.

Also newly introduced at the Red Barn Bakery is a Mediterranean pound cake made with olive oil and a zest of lemon, and three vegan soups: fried lentils with roasted carrots, kabocha squash, and carrot/ginger. All food served or sold is house-made.

On weekends, eggs are served scrambled or over easy and come with double-roasted home fries on a toasted baguette at $7 a plate.

The bakery's food and beverage selection has been growing since it opened a year ago. A look at its items ranking high in popularity follows:

Five of the most popular items at the Red Barn Bakery

The favorites of customers are:

1. Sayulita breakfast cookie (named after Sayulita, Mexico)
2. Mushroom savory tart
3. Spinach curry with pignoli nuts
4. Roasted golden and red beet tart
5. Gluten-free Morning Glory muffin made with carrot, apple, raison and coconut

The Sayulita breakfast cookie was inspired by a trip Dodge made to Mexico. It has oatmeal, raisins, coconut, almonds, sunflower seed and mango and is a favorite of the yoga set.

The items most popular at breakfast time with commuters taking Metro North trains to New York City are:

• Sayulita breakfast cookie
• Buttermilk biscuits
• Oatmeal with raisons

The beverage selection reflects the bakery's individuality. "During the winter, we serve the thickest hot chocolate from here to Manhattan," says Dodge. Iced hot chocolate and fresh ginger tea with lemon are available during the summer. Hot ginger tea is offered all year round along with coffee, Spindrift soda (bright-color bottled soda made from fresh-squeezed fruit) and fruit juices.

The Red Barn Bakery is the exclusive pie and pastry merchant at the farm market of the Stone Barns Center in Pocantico Hills.

Red Barn Bakery is located at 4 South Astor Street (slightly southeast of the Irvington Metro North train station). It is open on Tuesday through Saturday from 7 a.m. to 6 p.m. and on Sunday from 7 a.m. to 5 p.m. Closed on Monday. 914-231-7779.