This Week’s Bakery Bulletin
Thursday, December 13, 2012
Isn’t Anchorage beautiful when it’s snowy? And the roads are plowed?
You can order NOW for the December 19 pickup.
Sign up for our email list (on the left margin) if you’d like be reminded when you can order in the future.
After next week, we’ll just be baking once a month through the winter and spring, so stock up and pop some bread in the freezer if you’d like. The bread really does freeze and thaw well, because of its three-day fermentation.
PLEASE NOTE: Our Southside delivery location will now be SWEET ADELINE’S TOY SHOP instead of Summit Spice and Tea, since they have moved to Midtown. Sweet Adeline’s is just two doors down from Summit’s former location in the mall at 1120 Huffman Road.
For pickup on Wednesday, December 19 (please order by Sunday, December 16):
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 ALASKAN POTATO pan loaves, the 100% whole wheat sourdough bread that tastes like our levain, but has added moistness from the potatoes.
Also for November 7 we’re baking the FRESH ROSEMARY sourdough, which is perfect for dinner bread for your holiday table! It also makes great sandwiches with leftover turkey and cranberry sauce. 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.
And since it’s the holidays, and so many people love these breads for gifts and to bring to parties for healthy but delicious treats, we’ll be baking both of our most popular sweet loves. The FRUITED ALMOND sourdough loaves are loaded with dried apricots, cranberries, golden raisins, and toasted almonds. It’s wonderful toasted for breakfast or for a snack with tea or coffee in the afternoon. And slices of the DARK CHOCOLATE & CHERRY sourdough loaf are wonderful as a snack, or a relatively healthy dessert with coffee or tea… or red wine! There are no eggs or butter in any of our loaves—you can give these loaves safely to someone with dairy or egg allergies.
Click on our long term baking schedule to see what we’ll be baking later this winter!
the bread ordering deadline
You’ll need to order your bread by MIDNIGHT on Sunday (starting on October 20), so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! You will pay for the bread when you come to pick it up—either by cash or check. Please note: We are no longer using PayPal as a payment option on our website, because we were having so many troubles with keeping it functional.
bread pickup locations
Pick-up locations for Wednesdays:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Sweet Adeline’s, at 1120 Huffman Rd, Suite 4 (in the mall at Huffman and 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)
fresh rosemary hearth loaf (60% whole wheat sourdough)
dark chocolate & cherry hearth loaf (60% whole wheat sourdough)
fruited almond hearth loaf (60% whole wheat sourdough)