This Week’s Bakery Bulletin

Thursday, March 28, 2013

Issue #75

Hello!!

You can begin ordering NOW for bread pickup on Wednesday, April 24.

We’ll be baking about once a month until we ramp up for the summer farmers market season in June. Our loaves freeze and thaw quite well, so you can stock up if you like.

Sign up for our email list (on the left margin) if you’d like be reminded when you can order in the future.

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.

If you’ve never ordered bread through the website, you’ll click on the “register now” link, pick a username and password, and enter your information (name, email, and phone numbers). Then you can place your order! In case you can’t make the website work, you can always email me at: .(JavaScript must be enabled to view this email address), or call me at 677-3712.

If you’ve ordered bread before, but you are having trouble remembering your login name or password, you can email me .(JavaScript must be enabled to view this email address), or call me at 677-3712.

For pickup on Wednesday, April 24 (please order by Sunday, April 21):

It’s time for the FLAX SEED pan loaves again! Chock full of freshly-ground flax seeds (I grind them myself in a coffee grinder, a half-cup at a time, right before we bake), this loaf also contains pumpernickel rye flour. We’re also baking our signature LEVAIN pan loaves, the 100% whole wheat sourdough with a complex and delicious flavor. And as always, we’ll be baking the 100% whole grain SPENT GRAIN pan loaves, liberally studded with cooked barley groats left over from the Midnight Sun Brewery’s beer-making process.

Our savory hearth loaf will be the fun and yummy KALAMATA OLIVE bread, loaded with olives in every bite. Try it as a dinner bread, or make delicious sandwiches out of it. 

The sweet loaf for April will be the DARK CHOCOLATE & CHERRY hearth loaf, packed with dark chocolate chunks and dried cherries. It’s kind of like cake, but is completely dairy-free and egg-free. Try it with coffee, red wine, or hot cocoa!

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, 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.


Alison’s blog

If you’d like to check out lots of savory and healthful recipes, you can find lots more of them on my blog about cooking and eating local food: Alison’s Lunch. You can even sign up for my blog posts (about local food, cooking, and recipes) to be delivered to your email! .(JavaScript must be enabled to view this email address) if you have trouble signing up, and I can help you.

featured bread this week

recipe of the week

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