This Week’s Bakery Bulletin
Thursday, October 19, 2017
Hello, sourdough fans!
You can start ordering NOW to pick up your bread on Wednesday, November 15th.
We’ll be baking about once or twice a month. Because of the three-day fermentation of the sourdough, the bread is a great keeper. It freezes and thaws beautifully, and stays fresh on your counter for at least a week, so you can stock up for the month if you like. If you’ll be out of town on a pickup day, just give me a call and we can try and arrange a different plan for your bread pickup. (907) 748-3712.
See our long-term baking schedule for future dates and loaves.
Our pickup locations are the same as last year (see details below). Thank you so much to both Side Street Espresso and Inspire Physical Therapy for giving us a place to deliver our bread!
Here’s what we’re baking for Wednesday, November 15th (please order by Sunday, November 12th):
Savory hearth loaves will be the ONION RYE sourdough, and the TOASTED SEED sourdough. The onion rye makes great sandwiches and wonderful dinner bread, since it is a little lighter than our other loaves (it contains 40% organic unbleached white flour). It doesn’t have caraway seeds in it, which means you can taste the grassy flavor of the rye flour. The seed bread is hearty and delicious, and is great for toast and dinner bread.
The sweet hearth loaf will be the RAISIN & TOASTED PECAN sourdough, packed with fruits and nuts and perfect for breakfast toast (with a little butter!) 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!
BREAD PICKUP LOCATIONS
Pick-up locations for Wednesday, November 15th:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Inspire Physical Therapy, 1120 Huffman Rd, Suite 19 (south side of Huffman & Old Seward): 4-6pm
If you have questions, you can reach me on my cell phone at 907.748.3712.