This Week’s Bakery Bulletin

Thursday, May 20, 2010

Issue #40

Hello!!

Next week is our VERY LAST WEEK for picking up your bread at Side Street Espresso or Over the Rainbow Toys, before we go to the Saturday South Anchorage Farmers Market on June 12th!!  The farmers market is at the corner of O’Malley and Old Seward Highway, in the parking lot of the Subway/Cellular One Sports Centre, from 9am to 2pm, or whenever we sell out of bread.  We’ll be there on Saturdays except for the first Saturday of each month.  Check out our long-term bread schedule for the breads of the week, or sign up for the weekly farmers market newsletter on the front page of the website.

But!!  Let’s not get ahead of ourselves!  First, I need to tell you what we’re baking for May 26th, so you can pre-order and pick them up at your usual spot, before we make the switch!  We’ll be baking our old standbys for the pan loaves:  our signature LEVAIN (100% whole wheat sourdough), and the ever-popular SPENT GRAIN (also 100% whole grain), chock full of moist barley grains from Midnight Sun Brewery’s beer-making process.

Hearth loaves this week will be KALAMATA OLIVE, great for any savory lunch or dinner application, and the CHEESE & ROASTED GARLIC loaves, which, when slightly toasted, become a hybrid of a grilled cheese sandwich and garlic bread.  Our sweet bread this week is the DARK CHOCOLATE & CHERRY, great for snacks, desserts, and even breakfast for the brave-hearted and caffeine-habituated among you!

If you’re feeling sad because you won’t often get to the Saturday South Anchorage Farmers Market (and for those of you who pick up your bread downtown, I know it’s a stretch), keep in mind that the bread freezes VERY well, and you can stock up this week, or anytime in the summer, and keep the bread in the freezer until you’re ready for it.  If you’d like to sign up for a weekly newsletter about what’s at the farmers’ market, visit the website and sign up for farmers market newsletter!!

Welcome to our bakery website! If you’ve ordered before, just log in (see the sidebar at the left) and then click on “order bread” or “bread menu” and select the breads you’d like.

If you’ve never ordered bread through the website, you’ll click on the “register now” link, pick a username and password, and enter your information (name, email, and phone numbers). Then you can place your order!

If you’d like a weekly email reminder to order bread, and to know about the bread flavors we’ll be baking, sign up for my weekly bakery bulletin (see the sidebar on the left). Below, you’ll find a list of breads available for order this week, for pickup next Wednesday.

In case you can’t make the website work, you can always email me at: .(JavaScript must be enabled to view this email address), or call me at 677-3712.

the bread ordering deadline

You’ll need to order your bread by MIDNIGHT on Sunday, so we have time to plan our bake, feed our sourdough, and pre-ferment the dough!  When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.

bread pickup locations
Pick-up locations for Wednesday, May 26th:
1.  Side Street Espresso, 412 G Street, downtown: 8-10am
2. Over the Rainbow Toys, 12201 Industry Way, D5, next to the Huffman Post Office: 4-6pm

If you need to call me during a pick-up time, you can reach me on my cell phone at 748.3712. At other times,  please call me at home/the bakery: 677-3712.

Would you like to see a video of us baking your bread? Our bakery is a small commercial kitchen attached to our house on the lower Anchorage Hillside.

Alison’s blog
If you’d like to check out lots of savory and healthful recipes, you can find lots more of them on my blog about cooking and eating local food: Alison’s Lunch. You can even sign up for my blog posts (about local food, cooking, and recipes) to be delivered to your email! .(JavaScript must be enabled to view this email address) if you have trouble signing up, and I can help you.

 

featured bread this week

recipe of the week

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