This Week’s Bakery Bulletin
Thursday, April 28, 2011
You can order starting May 12th for our next bake, on May 18th. Please sign up for our email newsletter (see sidebar at left) if you’d like to be notified when we’re open for orders.
This will be your last chance to order bread and pick it up from our delivery locations before we switch to selling our bread at the South Anchorage Farmers Market on June 11. When we sell the bread at the market, you don’t need to pre-order—just show up to the market (at O’Malley and Old Seward) and buy what you want. The market opens at 9am, and it’s best to get there before 11am for a full selection, but we usually have plenty of bread until about 1pm.
For pickup on Wednesday, May 18th (please order by Sunday, May 15th):
Our regular full-sized 100% whole grain pan loaves will include our ALASKAN POTATO sourdough bread, which has a complex whole-wheaty and mild sourdough flavor, with enough baked potatoes kneaded in to make the bread nicely moist. The three days of fermentation we use to feed the sourdough to make the final dough give the loaves their distinctive flavor and extraordinary keeping quality. 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, and a little honey in the dough makes the sourdough flavor a little milder.
Our savory hearth loaves this week will be the KALAMATA OLIVE sourdough bread and the FRESH ROSEMARY sourdough. Both of these breads make lovely, light and relatively soft dinner breads because they contains 40% organic bread flour, and 60% organic whole wheat flour. They are also great for sandwiches—but be forewarned, the mayonnaise does sometimes squirt out of the olive holes if you’re not careful. I think it’s worth it, myself.
Our sweet loaves this week will be the DARK CHOCOLATE & CHERRY sourdough bread. Hard to go wrong with chocolate—and this bread, while rich-tasting and delicious, is a relatively alternative to cake. No eggs and butter, and it’s dairy-free, too.
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).
the bread ordering deadline
We’ll enable ordering on May 12, for our next bake, and you’ll need to order your bread by MIDNIGHT on Sunday, May 15th, 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.
featured bread this week
Alaskan potato pan loaf (100% whole wheat sourdough)
spent grain pan loaf (100% whole grain sourdough)
kalamata olive hearth loaf (60% whole wheat sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)