This Week’s Bakery Bulletin

Thursday, October 21, 2010

Issue #44


Welcome to our website! We’re back to our wintertime routine, where you can order your loaves and have them waiting for you on alternate Wednesdays! If you wondered where we were this week, I’m sorry if I didn’t make it more obvious that we’re going to an every-other-week schedule this winter.

PLEASE NOTE: Our schedule will be a bit different from last winter—we’ll be baking every other week, always skipping the first Wednesday of the month. However, we’ll do some extra bakes in December to accommodate the holidays.  Keep an eye on our long term baking schedule to see exactly when we’ll be baking, and what flavors.

Please sign up for our email newsletters (see the sidebar on the left)! The newsletters will remind you when to order, and let you know what flavors of bread we’ll be baking for you!

This week for pan loaves we’ll be baking our signature LEVAIN, containing just three ingredients (well, four if you count the water): organic whole wheat flour, salt, and sourdough (wild yeast)! The three-day fermentation of the dough provides the delicious flavor and excellent keeping quality, which normally is provided by sugar and oil in breads risen more quickly with commercial yeast. We’re also baking the SPENT GRAIN sourdough bread, packed with the barley groats used by Midnight Sun Brewing Company to brew their beer. The barley gives the bread a nice chewy texture and a moist crumb.

Our hearth loaves will be the FRESH ROSEMARY sourdough loaves, light and lovely for dinner bread and sandwiches, as well as the fun ALASKA POTATO & CHIVE sourdough. And for those chocolate fans who have been waiting for the DARK CHOCOLATE & CHERRY sourdough bread, this is your lucky week! You can stock up and put them in the freezer if you’ll have trouble waiting for the next time we bake it.

After you order the bread, you can pick up your loaves on Wednesday mornings (8-10am) downtown at Side Street Espresso (412 G Street), or on Wednesday evenings (4-6pm) at Over the Rainbow Toys on Huffman (next to the Huffman Post Office).

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! 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.

If you’ve ordered bread before, but you are having trouble remembering your login name or password, you can email me .(JavaScript must be enabled to view this email address), or call me at 677-3712. I’m happy to help you!

Our schedule will be a bit different from last winter—we’ll be baking about every other week, always skipping the first Wednesday of the month. The schedule will vary a little, though, to accommodate the holidays, to make sure you’ll have plenty of opportunities to order bread for gifts, if you need to. Please see our long term baking schedule to find out what we’re baking in the next several weeks.

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 Wednesdays:
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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