- There are dozens of different things to notice when walking into the Pittsford Farms Dairy and Bakery’s new central building for the first time. The wall opposite the entrance is lined with rows of milk, chocolate milk, creams, egg nog, all in glass bottles. Lit by milk bottle chandeliers, the cafe features milk jug stools and railroad spike coat hangers. Smells wafting from the new bakery area may entice customers to the rear of the store, but they’ll have to pass the new soda-style ice cream parlor to get there.
The dairy receives four to five loads of raw, hormone-free, antibiotic-free milk from three farms about 45 miles south of Rochester each week. That raw milk is vat pasteurized on-site at a lower temperature and for longer than most other milks available in supermarkets. Unlike those milks, Pittsford Farms Dairy milks are pasteurized with the cream, then separated, giving the milks a sweeter taste.