This Week’s Bakery Bulletin
Wednesday, March 21, 2012
Hello! We hope you’ve all had a great Spring Break! We are excited to get back to baking! 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, March 28, will be April 18th.
Thanks very much for signing up for our weekly Rise & Shine Bakery Bulletin. Every time we are gearing up to bake, I’ll let you know ahead of time about the bread flavors we’ll be baking, and remind you to order. Below, you’ll find a list of breads available for order this week.
For pickup on Wednesday, March 28 (please order by Sunday, March 25):
For pan loaves, 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 our signature LEVAIN(the French word for naturally-leavened bread, or sourdough), made with just whole wheat organic flour, well water, salt and sourdough. It’s the three-day fermentation we use for all our breads that gives the levain its great flavor and keeping quality.
Our savory hearth loaves for the week will be the 100% whole wheat TOASTED WALNUTsourdough, and the lighter (60% whole wheat) FRESH ROSEMARYsourdough. The fresh rosemary gives the bread a lovely herbal flavor that goes really well with lots of different foods—great for sandwiches, as well as dinner bread with soup. If you’re using it for a dinner bread, just heat the unwrapped loaf in a 350 degree oven for 15 minutes to get a beautiful crisp crust on it before you sit down to eat. Our crunchy, hearty toasted walnut bread is loaded with nuts; I especially love it for breakfast toast, but it’s great with soups and salads, too.
And for the sweet hearth loaf of the week, we’re baking FRUITED ALMOND, 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
signature levain pan loaf (100% whole wheat sourdough)
spent grain pan loaf (100% whole grain sourdough)
toasted walnut hearth loaf (100% whole wheat sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
fruited almond hearth loaf (60% whole wheat sourdough)