This Week’s Bakery Bulletin

Thursday, April 15, 2010

Issue #36


We’re baking two breads this week that we haven’t made in almost a year!  We’ve had several requests for the ALASKAN BARLEY SOURDOUGH, and since we’re just getting a new shipment of Alaskan barley from Farmer Stu Davies in Delta Junction, it seems like a good time! It’s a little denser than the spent grain bread, since we grind the barley instead of using the whole groats. Give it a try—or you can just stick with my perennial favorite, the ALASKAN POTATO SOURDOUGH bread!

The other old favorite that we’ve neglected for far too long is the not-too-sweet DARK RAISIN RYE SOURDOUGH. Although you’re unlikely to distinguish the ingredients apart from the molasses, and raisins, it’s the complexity added by the cocoa and coffee that puts this particular loaf over the top. Great as toast for breakfast or snacks, or even dessert in a pinch, I sometimes have a hard time not eating an entire loaf the night we bake it.

Also featured: the ever-popular CHEESE & ROASTED GARLIC loaves, and the savory TOASTED WALNUT.

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, April 21st:
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

Page 2 of 3 pages  < 1 2 3 >