This Week’s Bakery Bulletin

Wednesday, January 12, 2011

Issue #50

Our next bake will be for January 26th!

PLEASE NOTE: After the bake for January 26th, we’ll be taking our annual winter break…  and we won’t be delivering bread again until March 21st. As most of you know already, the bread DOES freeze really well, so if you want bread while we’re gone, and have room in your freezer, stock up this week for the several weeks we’ll be gone.

For pickup on Wednesday, January 26th (please order by Sunday, January 23rd):

Our savory hearth loaves will be the ONION RYE sourdough bread and the 100% whole wheat TOASTED SEED sourdough. The onion rye makes fantastic sandwiches, as well as dinner bread—the grassy flavor of the rye flour combined with the sweet complexity of the onions really makes for delicious slices. The crunchy, hearty toasted seed bread is packed with sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, and a little polenta—I especially love it for breakfast toast, but it’s great with soups and salads, too.

Our sweet loaves will be the FRUITED ALMOND sourdough bread—packed with dried cranberries and apricots, golden raisins and toasted almonds. You can freeze as much as you like of any of our breads, and they will come out of the freezer wonderfully—but I think people might freeze more of this loaf than any other. It makes lovely snacks and breakfasts, great road food, hiking rations, and contributions to office parties.  Stock up if you need to!

And for the regular full-sized 100% whole grain pan loaves, we’ll be baking the ALASKAN POTATO sourdough bread, which tastes just like our signature levain (100% whole wheat sourdough) but with the added moistness of the baked potatoes added to the dough. We’re also baking the SPENT GRAIN loaves, 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, January 23, 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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