This Week’s Bakery Bulletin

Wednesday, December 15, 2010

Issue #48

Hello!!

Welcome to our website! Our next bread delivery will be December 22, and you can order now! You’ll need to order by midnight on Sunday, December 19, to have your bread waiting for you on Wednesday. Please sign up for our reminder emails (see sidebar at left) so that you’ll always know when you can order for our next bake.

PLEASE NOTE: We will be taking two weeks off after Christmas. (Experience has taught us that most people need a couple of weeks to eat up their leftovers and holiday bread before they are ready to order again.). If you’d like to, please stock up this week for the bread you’ll need until January 12th. You can check out our long term bread schedule on our website for details of what we’ll be baking in the new year.

NEED LAST MINUTE HOLIDAY GIFTS? Our loaves make great (and healthy!) presents for your friends, colleagues, and family. Bread also makes a perfect host(ess) gift—the recipient can always freeze the bread if they don’t want to eat it right away. We’re baking the FRUITED ALMOND and the DARK CHOCOLATE & CHERRY bread again this week, as well as the FRESH ROSEMARY bread and two pan loaves.

And if you have anyone on your list who loves to cook healthy food, the FARMERS MARKET COOKBOOK is a great way to give something made in Alaska, and that might inspire some delicious meals.

NEED AN EASY APPETIZER IDEA?  It’s hardly original, but it’s so yummy…  just heat up the FRESH ROSEMARY bread (unwrapped) in a 350 degree oven for 15 minutes, then serve on a cutting board with a some nice soft cheese to slice and spread on it…  brie or camembert are awfully nice.

For pickup on Wednesday, December 22 (please order by Sunday, December 19):

Our savory hearth loaf this week will be, as I’ve already mentioned, the FRESH ROSEMARY loaf. One of my very favorite loaves, it’s great as a dinner bread with butter on your holiday table, and delicious as an appetizer with cheeses, but it’s also great for making sandwiches with leftover turkey, ham, or just about any meat, cheese, or spread.

And again this week, for the holiday, we’re baking both of our most popular sweet and special loaves: the FRUITED ALMOND and the DARK CHOCOLATE & CHERRY loaves. They both make great gifts for your friends and colleagues (although so do the pan loaves, while not as traditional). Just for your information, all the breads this week are dairy-free, so if you have some folks on your list this year that can’t eat dairy, you are safe giving them bread.

You’re probably already familiar with both flavors, but I’ll just let you know that the FRUITED ALMOND is packed with dried apricots, cranberries, and golden raisins, studded with toasted almonds, and flavored with almond extract. It feels decadent and rich to eat, but they are all healthy ingredients—the fruits and nuts, and the whole wheat sourdough. It makes great breakfast, snacks, and desserts, and most of all, it’s a fun gift to give (or receive) this time of year.

The DARK CHOCOLATE & CHERRY loaves are filled with chunks of gourmet dark chocolate and dried cherries… rich and dark with cocoa powder in the dough, these loaves are really fun to share for a holiday tea, or just to toast (briefly—don’t wreck your toaster with melting chocolate) for a snack or breakfast. YUM! It’s like cake, only without the butter and eggs!

For pan loaves we’ll be baking our ALASKAN POTATO sourdough, which tastes just like our signature levain (which is the French term for naturally-leavened bread, or sourdough), but with the added moistness and appealing texture that baked potatoes add to a loaf. We’re also baking 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.

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!

the bread ordering deadline

You’ll need to order your bread by MIDNIGHT on Sunday, December 19, 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