This Week’s Bakery Bulletin

Thursday, December 03, 2009

Issue #31


Here we go…  full-swing into the holiday season!! Are you ready? We’re planning on baking lots of bread for all your gift-giving needs this month, and we’ve laid in lots of supplies for baking a LOT of the fruited almond holiday bread and the dark chocolate & cherry bread! But don’t forget, the 100% whole-grain pan loaves and hearth loaves also make lovely gifts! Check out the “long term bread schedule” on our website to see which breads we’ll be making in our three bakes during December.

You can order now for the December 9th pickup, or .(JavaScript must be enabled to view this email address) if you have a large order for December 16th or 23rd, and I can put your order in manually when the time comes. Don’t forget that the bread freezes and thaws wonderfully, so you can order the bread ahead of time if you like, and then freeze it until you are ready to give the bread away.

Another locally-grown gift idea is the Farmers Market Cookbook, and you can order it along with your bread! I packed the book with 100 pages of delicious, healthy, and simple recipes that showcase our flavorful, fresh local Alaskan produce. The recipes provide inspiration for ways to use Alaskan vegetables, fish, fruits, bread, and other products that can be found locally. Mostly vegetarian and vegetable recipes, many of which are dairy- and egg-free, the cookbook focuses on recipes that have fantastic flavor and top-notch nutritional value. The directions in each recipe include lots of hints about how to prepare these recipes with speed and efficiency.

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.

You’ll also find a recipe at the end of the newsletter for a wonderful salad that I make every holiday season.

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, December 9th:
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

Please note: Pickup times have changed a little bit from last year, so please note that you now have a two-hour window at each location. 

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 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

signature levain pan loaf (100% whole wheat sourdough)
spent grain pan loaf (100% whole grain sourdough)
toasted seed hearth loaf (100% whole wheat sourdough)
fruited almond holiday loaf (60% whole wheat sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)
recipe of the week


green salad with pears, fennel & pear vinaigrette

This salad is one of my absolute favorites—and it’s great with winter pears. It’s based on a recipe from Annie Somerville’s Everyday Greens. I love fennel, but the key to eating raw fennel is slicing it really thinly. It’s quite a tough vegetable when raw, so if the slices aren’t thin, you really get a jaw workout. I use a mandoline—a fancy slicer that allows me to get paper-thin slices—but if you’re careful to use a very sharp knife and take your time, you can get thin enough slices by hand.

The dressing is really fun, too—it’s just pureed pears with some pear vinegar and a little olive oil and salt. SO tasty, though, and it’ll keep for a couple of days in your refrigerator if you have leftovers. I’ve found a couple of different brands of pear vinegar in grocery stores and specialty stores in town, but if you can’t find any, you can substitute 4 tablespoons of apple cider vinegar and 2 tablespoons apple juice.


1 medium pear, peeled, cored, and chopped coarsely
6 tablespoons pear vinegar
½ teaspoon sea salt or kosher salt
3 tablespoons olive oil
sugar, as needed

Place the pear in a blender with the vinegar and salt; puree it until smooth. Drizzle in the oil while the blender is running. Taste for salt and sweetness. If your pears weren’t very sweet, you might want to add a little sugar to the dressing, or you can add more olive oil to tame the vinegar’s sharpness. Refrigerate until ready to serve the salad.


2 large heads of lettuce, or about 10 cups of baby salad greens
1 large fennel bulb, cut in half, cored, and sliced very thinly crosswise
1-2 ripe pears
Optional garnish in winter: ¼ cup pomegranate seeds

1. Wash and dry the greens and make the dressing.
2. When you’re ready to serve the salad, cut the pear(s) in half, cut the core away, and slice thinly.
3. Put the greens and fennel into a bowl and toss them with dressing to your taste, then add the pears and toss gently. Arrange on individual plates, and if pomegranates are in season, top with their seeds.

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