This Week’s Bakery Bulletin
Wednesday, January 22, 2014
You can begin ordering bread on Thursday, February 6, to pick up your bread on Wednesday, February 12th!
For pickup on Wednesday, February 12 (please order by Sunday, February 9):
Savory hearth loaves will be the KALAMATA OLIVE sourdough, and the ALASKA POTATO & CHIVE sourdough. Both of these savory loaves make wonderful sandwiches, as well as dinner bread. The sweet hearth loaf will be the FRUITED ALMOND sourdough, packed with toasted almonds, dried apricots, cranberries, and golden raisins.
We will be baking once or twice a month through the winter, 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! Sign up for our reminder email if you’d like (see the left margin), and you’ll get an email when it’s time to order for the next bake.
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 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.
featured bread this week
SPENT GRAIN pan loaf (100% whole grain sourdough)
SIGNATURE LEVAIN pan loaf (100% whole wheat sourdough)
KALAMATA OLIVE hearth loaf (60% whole wheat sourdough)
ALASKAN POTATO & CHIVE hearth loaf (60% whole wheat sourdough)
FRUITED ALMOND hearth loaf (60% whole wheat sourdough)