This Week’s Bakery Bulletin

Wednesday, April 15, 2009

Issue #18


Every week I’ll let you know about the bread flavors we’ll be baking, and remind you to order. Below, you’ll find a list of breads available for order this week.

You’ll also find a recipe at the end of the newsletter—for carrot cake! You can make cupcakes or a layer cake out of it. It doesn’t really go with any of the breads we’re baking this week… but I just made a batch of cupcakes with my four-year-old, Meredith, and I wanted to share them with you.

Ordering through the website will be easy and fun! The first time you order bread, you’ll click on the “register now” link, pick a username and password, and enter your information (name, email, and phone numbers).

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, April 22
1.  Side Street Espresso, 412 G Street, downtown: 8-11am
2.  Tap Root Café, 1330 Huffman Road, across from Carrs: 3-6pm


Tap Root Café will be changing locations soon—possibly moving downtown! We are very grateful to Tap Root for allowing us to deliver our bread there for these last two years—but we needed to find a new pickup location! Over the Rainbow Toys (12201 Industry Way, D5), right next to the Huffman Post Office, has graciously agreed to be our new pickup spot for bread (and Glacier Valley CSA produce boxes—more information below). May 13th will be the first date for the new pickup location at Over the Rainbow Toys, so I’ll keep you posted as we get closer to the transition.

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.

Alison’s blog
If you’d like more 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.

It’s the only year-round program featuring local Alaskan produce! Would you like to pick up a box of beautiful and economical local vegetables when you need produce? Subscribers to our CSA program aren’t limited to our short farmers’ market season to get Alaskan produce; we’re loading boxes year-round! During the winter, local produce includes cabbages, carrots, potatoes, onions, beets, and turnips. To add variety to these nourishing and savory staples, we add all sorts of vegetables and fruits from certified organic farms Outside. Each box also contains a newsletter loaded with my delicious, healthy recipes tailored to the week’s vegetables. [$35/box]

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information!

featured bread this week

recipe of the week


Carrot Coconut Cake With Creamy Frosting

Meredith and I made these cupcakes on Wednesday afternoon…  so I just had to include this recipe, even though it has nothing to do with bread.  You can make a beautiful layer cake or gorgeous cupcakes, topped with creamy, tangy white frosting and golden curls of toasted coconut.

This recipe is based on one in rebar modern food. A single batch will make 18-20 cupcakes, or one 8” double-layer cake.


1 ½ cups grated carrots
¾ cup crushed unsweetened pineapple, drained
¾ cup unsweetened coconut flakes
½ cup chopped dates (I use date nuggets), steamed 5 minutes if hard and dry
¾ cup toasted walnuts, chopped (toast for 15-20 minutes in a 350 degree oven)
½ cup vegetable oil
¾ cup brown sugar
1/3 cup white sugar
3 eggs
2 teaspoons vanilla
1 ½ cups unbleached all-purpose flour
1 ½ teaspoons cinnamon
1 ½ teaspoons ginger
½ teaspoon nutmeg
½ teaspoon allspice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt or kosher salt


1 block Neufchatel cheese or cream cheese (12 ounces)
1 teaspoon vanilla
½ cup powdered sugar, sifted


1-2 cups large unsweetened coconut flakes, toasted in a 300 degree oven for about 8 minutes, until light golden-brown

1. Preheat the oven to 350 degrees. Grease and flour two 8” round cake pans and set aside. Combine grated carrot, pineapple, coconut, dates and walnuts in a large bowl.
2. In the bowl of a mixer, beat the sugars with the eggs. Stir in the vanilla and whip on high speed until the volume has tripled. On medium speed, pour the oil in slowly to blend.
3. Combine the remaining dry ingredients and gently stir into the egg mixture. Fold gently into the carrot mixture. Divide the batter between the cake pans and smooth the tops. Bake 30 minutes, until an inserted toothpick comes out clean. Cool the cakes in the pans for 5 minutes, then invert onto cooling racks. Wait until the cakes are completely cool before making the frosting.
4. Beat the cream cheese with the vanilla and powdered sugar until completely creamy. Put the bottom layer of the cake on a plate, and spread just the top of the cake with frosting. Place the top cake layer on, and again, just frost the top of the cake. (If you want to frost the sides of the cake as well, you’ll need to make a double batch of the frosting, but I don’t think it needs it.) Garnish the top with toasted coconut.
for cupcakes, line 2 muffin tins with cupcake papers and spray the papers with nonstick spray. Scoop the batter into the cups (use an ice-cream scoop if you have it) and fill the cups fairly full; the cupcakes don’t rise much because of all the carrots and fruits and nuts weighing down the batter. Bake them at 350 degrees, testing them for doneness with a toothpick after about 20 minutes. When the toothpick comes out clean, remove from oven, let cool in tins for 5 minutes, then remove to a cooling rack. Wait until completely cool before decorating, as for the cake.

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