This Week’s Bakery Bulletin

Thursday, October 24, 2013

Issue #80

Hello!!  You can begin ordering NOW for bread pickup on Wednesday, November 13th.

We will be baking once or twice a month through the winter (twice in November, December, and February ), 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 cool fermentation. Click on our long term baking schedule to see what we’ll be baking later this winter!

NEW SOUTHSIDE DELIVERY LOCATION: Our Southside delivery location has moved just a few doors down to Inspire Physical Therapy, in Suite #19 of very same mall on the south side of Huffman and Old Seward (1120 Huffman Road). Since Sweet Adeline’s Toy Shop  is moving to midtown, we are now delivering our bread at Inspire Physical Therapy. Click on their link to see exactly where they are located in the mall. Thanks so much to Jessica at Sweet Adeline’s for hosting us in the past, and to Tiffany and her staff at Inspire Physical Therapy for hosting us in the future!

For pickup on Wednesday, November 13 (please order by Sunday, November 10):

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 with the great flavor and a delicious moist texture from the Palmer-grown spuds.

Hearth loaves for this month will include the KALAMATA OLIVE sourdough.  If you like Greek olives, you’re going to love this bread. It’s wonderful with soups, salads, and pasta… and makes great sandwiches, too. 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.

Another great loaf for toast with soups and salads is our TOASTED WALNUT sourdough hearth loaf, packed with roasty-toasty rich nuts. Try it with cheese (I especially love it with a soft cheese like Brie or Camembert) for a classic French combination. This hearth loaf is 100% whole wheat, so it’s very hearty and nutritious.

And for the sweet hearth loaf of the week, we’re baking our RAISIN & TOASTED PECAN sourdough loaves. It’s wonderful toasted for breakfast! Try it with a little butter and cinnamon-sugar on top…  it will keep you going all morning!

A WORD ABOUT GLUTEN-FREE BREAD. We’ve had a lot of questions about making gluten-free breads lately, and while the bread is made with wheat, and therefore contains gluten, the long action of the sourdough on the dough consumes a lot of the glutens that people can be sensitive to. So if you’re celiac, you won’t be able to eat the bread. But if you’re just looking to cut down on gluten in your diet, our whole grain sourdough offers a healthy, whole-grain alternative to regular bread.

the bread ordering deadline

You’ll need to order your bread by MIDNIGHT on Sunday (starting on November 7), so we have time to plan our bake, feed our sourdough, and pre-ferment the dough!  When youcome pick up your bread, you can pay by cash or check.

bread pickup locations

Pick-up locations for Wednesdays:
1.  Side Street Espresso, 412 G Street, downtown: 8-10am
2.  Inspire Physical Therapy, at 1120 Huffman Rd, Suite 19 (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. If you can’t reach me on my cell phone 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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