This Week’s Bakery Bulletin
Friday, April 20, 2012
Greetings! Spring is here! Even if there is still snow on the ground!
Until we start baking weekly for the South Anchorage Farmers Market on June 9, 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.
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, May 16 (please order by Sunday, May 13):
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 pan loaves, the 100% whole wheat LEVAIN (the French term for naturally-leavened bread, or sourdough), made from just three ingredients: organic whole wheat flour, well water, and salt… and of course, the sourdough! The three days of fermentation give the bread its flavor and keeping quality.
Also for May 16 we’re baking the FRESH ROSEMARY sourdough. 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, 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 sourdough 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 RAISIN & PECAN sourdough , loaves, packed with toasted pecans and organic raisins. Wonderful toasted for breakfast or for a snack with tea or coffee in the afternoon… I love these little loaves!
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)
signature levain pan loaf (100% whole wheat sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
kalamata olive hearth loaf (60% whole wheat sourdough)
raisin & pecan hearth loaf (100% whole wheat sourdough)