This Week’s Bakery Bulletin
Thursday, March 29, 2012
Hello! Isn’t this daylight wonderful? Sure makes rising and shining easier, doesn’t it?
We’re helping Side Street Espresso (412 G Street) celebrate their 20th birthday this month by offering an opportunity to taste all our April loaves for free!! Side Street’s official opening day twenty years ago was April Fool’s Day, but Deb & George will be celebrating all through the month of April. On April 18th, our next bread pickup day, we will be offering samples of all the Rise & Shine Bakery breads for your tasting delight at our downtown pickup location, Side Street Espresso. Be sure to stop by and try some!
Until we start baking weekly for the South Anchorage Farmers Market in June, we will be baking about once a month, so stock up and pop some bread in the freezer if you’d like. The bread really does freeze and thaw well. Our next bake after this one, April 18th, will be May 16th. Please see our long term baking schedule to find out what we’re baking in the future.
If you haven’t already, 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!
For pickup on Wednesday, April 18 (please order by Sunday, April 15):
We’re baking the ever-popular 100% whole grain SPENT GRAIN sourdough pan loaves, packed with barley groats from Midnight Sun Brewing Company’s beer-making process that make the bread healthy, moist, and flavorful. And we’re also lined up to bake my personal favorite pan loaves, the 100% whole wheat ALASKAN POTATO sourdough, which taste just like the regular levain loaves, but with added moistness and tenderness from the Palmer-grown baked potatoes kneaded into the dough.
Also this week we’re also doing the ONION RYE sourdough… one of our all-time favorite loaves for sandwiches. It also makes a great dinner bread—the grassy flavor of the rye flour combined with the sweet complexity of the onions really makes for delicious slices. Heat as a loaf in the oven (just pop your loaf, unwrapped, in a 350-degree oven for 10 or 15 minutes until the crust is crispy and the middle hot and moist) or just toast a couple of slices and dip them in olive oil to go with soups or salads. YUM!
And speaking of olives, we’re also baking those fun KALAMATA OLIVE loaves! They make wonderful dinner breads, as well, and fantastic sandwiches and panini.
And for the sweet hearth loaf of the week, we’re baking FRUITED ALMOND sourdough, full of dried apricots, cranberries, and golden raisins, studded with toasted almonds, and scented with almond extract. It makes lovely snacks and breakfasts, great road food, hiking rations, and contributions to office parties.
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.
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
spent grain pan loaf (100% whole grain sourdough)
alaskan potato pan loaf (100% whole wheat sourdough)
alaskan onion rye (60% whole grain sourdough)
kalamata olive hearth loaf (60% whole wheat sourdough)
fruited almond holiday loaf (60% whole wheat sourdough)