This Week’s Bakery Bulletin
Thursday, November 24, 2011
You can start ordering now for bread pickup on December 14.
In December, we’ll be baking for the two Wednesdays before Christmas: December 14 and December 21. If you’d like to use the bread as holiday gifts, as well as for your own holiday table, you’ll have both those opportunities to order bread.
If you sign up for our email list (at left) I’ll send you a reminder on the Thursdays before we bake.
For pickup on Wednesday, December 14 (please order by Sunday, December 11):
We’ll be baking our two most popular sweet and fruity sourdough breads this week—especially for gift-giving! You can decide between the DARK CHOCOLATE & CHERRY loaves, and the ever-popular FRUITED ALMOND loaves.
The CHOCOLATE & CHERRY bread is a bit decadent, filled with dried sweetened cherries and dark chocolate chunks—but it’s dairy-free, without any eggs or butter! The long fermentation of the sourdough is what gives the bread it’s great texture and moistness. It’s great with coffee, tea, or red wine! The FRUITED ALMOND bread is packed with all kinds of holiday flavors—toasted almonds, apricots, golden raisins, and cranberries. The beauty of both of these loaves is that they freeze exceptionally well—so whether you’re giving them as gifts, or stocking up for yourself, these loaves do NOT have to be eaten right away, just when you’re inundated with all kinds of cookies, candy, and rich holiday foods. Your friends can pop them in the freezer and save them for January if they like!
Our savory hearth loaf for the week will be our ALASKAN ONION RYE. The mellow, subtle taste of the roasted onions in the bread marries perfectly with the grassy taste of rye. These breads don’t contain caraway seeds, just in case you’re thinking you don’t like rye bread—so you can taste the lovely flavor of the grains. Our rye bread is great for sandwiches, and as dinner bread with soups or salads. Toast a slice and dip it in olive oil for a starter—it’s got a lovely texture.
The 100% whole grain SIGNATURE LEVAIN and SPENT GRAIN SOURDOUGH pan loaves make fantastic bread cubes to use for your favorite stuffing recipe, and they are also wonderful for making toast and sandwiches.
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 Summit Spice & Tea Company’s South Anchorage store, in the little mall at Huffman and Old Seward: 1120 Huffman Rd, Suite 1.
Our winter schedule will be similar to last year—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 over 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. Summit Spice & Tea Co., 1120 Huffman Rd, Suite 1 (Huffman & Old Seward): 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
signature levain pan loaf (100% whole wheat sourdough)
spent grain pan loaf (100% whole grain sourdough)
alaskan onion rye hearth loaf (65% whole grain rye sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)
fruited almond hearth loaf (60% whole wheat sourdough)