Our Team

Newburgh Flour Shop was founded in August 2018 in the heart of downtown Newburgh. Our bakery in Newburgh prides itself on bringing delectable breads, pastries, and cakes right to our community.

 
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Michael Kelly | Owner and Chef

Michael Kelly’s culinary career includes stints at Thomas Keller’s Bouchon Bakery, Gordon Ramsay’s Gordon Ramsay at the London Hotel, and Markus Glocker’s Batard in New York City. In 2016, Michael returned to his Hudson Valley roots and opened Liberty Street Bistro, a New American fine dining restaurant in the heart of Newburgh. After two years of operation, Michael expanded AMK Restaurant Group with Newburgh Flour Shop just a few doors down from the bistro, providing the community with freshly baked breads, baked goods, and pastries. Michael also serves his local community by serving on various boards and councils such as the WMCHealth Hudson Valley Food for Life Council ,the Board of Trustees for Motorcyclepedia Museum, the Planning Board for the City of Newburgh, and the Industrial Development Agency for the City of Newburgh.

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Caitie Pedersen | Head Baker

A California native, Caitie Pedersen attended the Culinary Institute of America in Hyde Park, New York. Following graduation, Caitie served as head baker at the CIA’s Apple Pie Bakery before going on to become a pastry sous chef at Le Bernardin in New York City.

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Kristina DePalma | Executive Pastry Chef

Kristina DePalma graduated from the Culinary Institute of America in Hyde Park, New York. A Hudson Valley native, Kristina previously served as a pastry sous chef at the CIA’s Apple Pie Bakery before going on to serve as executive pastry chef at The Roundhouse in Beacon, New York.