This Week’s Bakery Bulletin
Tuesday, January 05, 2016
HAPPY NEW YEAR, sourdough fans!
You can start ordering NOW to pick up your bread on Wednesday, January 13.
From now through April, we’ll be baking once a month, so stock up on what you need and pop some bread in the freezer if you need to. Check out the long-term baking schedule for details.
Here’s what we’re baking for Wednesday, January 13th. (Please order by Sunday, January 10.)
Savory hearth loaves will be the TOASTED WALNUT sourdough and the ONION RYE sourdough. The onion rye doesn’t have caraway seeds in it, so you can taste the savory complexity of the onions and the grassy flavor of the rye flour. The walnut bread is packed with nuts and is delicious as breakfast toast, or with cheese of any kind. The sweet hearth loaf will be the RAISIN & TOASTED PECAN sourdough: great for breakfast or an afternoon snack.
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 come 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
100% whole wheat signature levain (100% whole wheat)
100% whole grain spent grain sourdough (100% whole grain)
toasted walnut hearth loaf (100% whole wheat sourdough)
onion rye hearth loaf (60% whole wheat sourdough)
raisin & pecan hearth loaf (60% whole wheat sourdough)