Rise & Shine Bakery

Issue #77

2013-05-16T06:23:53Z

It’s the summertime, and starting June 22nd, we’ll be at the Saturday South Anchorage Farmers’ Market!

If you’d like to know what bread we’re baking each week, please see our long term baking schedule, or sign up to receive the weekly South Anchorage Farmers’ Market email newsletter. You can also just visit the farmers’ market website and check out the most recent newsletter on the website.

We’re looking forward to seeing you at the market! We’ll start on our wintertime routine again in October, when it gets too cold for the bread to be outside!

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.

{extended}

Issue #76

2013-04-25T17:29:07Z

Hello!!

You can begin ordering NOW for bread pickup on Wednesday, May 15.

This will be our last bake before we start selling bread at the South Anchorage Farmers Market on June 22. Our loaves freeze and thaw quite well, so you can stock up if you like.

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: {encode=“alison@riseandshinebread.com” title=“alison@riseandshinebread.com”}, 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 {encode=“alison@riseandshinebread.com” title=“alison@riseandshinebread.com”}, or call me at 677-3712.

For pickup on Wednesday, May 15 (please order by Sunday, May 12):

We’re 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 loaves will be the FRESH ROSEMARY and the ONION RYE bread. Both of these loaves make delicious dinner bread, and you can’t beat them for sandwiches.

The sweet loaf for May will be the FRUITED ALMOND hearth loaf, loaded with apricots, dried cranberries, golden raisins, and toasted almonds. Slices of this hearty loaf are great for snacks and treats any time of the day, and they make a great treat for your friends at the office, or at a pot luck.

Click on our long term baking schedule to see what we’ll be baking later this year!

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! {encode=“alison@alisonslunch.com” title=“Email me”} if you have trouble signing up, and I can help you.

{extended}

Issue #75

2013-03-29T00:53:41Z

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.

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

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

{extended}

Issue #74

2013-03-03T02:02:29Z

Hello!!

You can begin ordering NOW for bread pickup on Wednesday, March 27.

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.

For pickup on Wednesday, March 27 (please order by Sunday, March 24):

We’re baking our ALASKAN POTATO pan loaves, 100% whole wheat sourdough with a delicious texture from the Palmer spuds. And as always, we’ll be baking the 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 loaves will be the hearty 100% whole wheat TOASTED SEED loaves, loaded with flax seeds, sunflower seeds, sesame seeds, pumpkin seeds, and a little bit of coarse polenta. It’s fantastic for breakfast with butter and honey, and also lovely as toast with soups and salads. Also on the schedule are the FRESH ROSEMARY loaves: delicious for sandwiches and delightful for dinner bread.

The sweet loaf for March will be the FRUITED ALMOND hearth loaf, packed with toasted almonds, dried apricots, cranberries, and golden raisins. It’s a snack, a dessert, or an energy bar… whatever you please!

Click on our long term baking schedule to see what we’ll be baking later this winter!

the bread ordering deadline

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

{extended}

Issue #73

2013-01-17T01:59:45Z

Hello!!

You can order NOW for bread pickup on February 27.

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.

For pickup on Wednesday, February 27 (please order by Sunday, February 24):

We’re baking our SIGNATURE LEVAIN, our 100% whole grain pan loaves. And always, we’ll be baking the whole grain SPENT GRAIN pan loaves, liberally studded with cooked barley groats left over from the Midnight Sun Brewery’s beer-making process.

Savory hearth loaves will include TOASTED WALNUT, the hearty 100% whole grain loaves that taste SO delicious with cheese (especially a nice soft Brie or Camembert). Walnut bread slices are also wonderful toasted with butter and honey. We’re also baking the KALAMATA OLIVE loaves, which make delicious dinner breads, as well as wonderful slices for sandwiches. These loaves are made with 70% whole wheat flour; the rest of the organic flour in the loaves is white. Consequently, the olive loaves are lighter than the walnut loaves.

The sweet loaf for February will be the FRUITED ALMOND hearth loaf, packed with toasted almonds, dried apricots, cranberries, and golden raisins. It’s a snack, a dessert, or an energy bar… whatever you please!

Click on our long term baking schedule to see what we’ll be baking later this winter!

the bread ordering deadline

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

{extended}

Issue #72

2012-12-27T21:00:23Z

Hello!!

You can order now for our next delivery date, on January 16. 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.

For pickup on Wednesday, January 16 (please order by Sunday, January 13):

We’re baking the FLAX SEED pan loaves again! Full of freshly-ground flax seeds, pumpernickel flour and whole wheat flour, these loaves are moist, flavorful, and really good for you! We’ll also be baking our usual SPENT GRAIN and LEVAIN pan loaves.

Hearth loaves will be our ONION RYE loaves, which combine the slightly grassy flavor of rye with the savory sweetness of onions. It makes wonderful toast and sandwiches! Our sweet loaf will be RAISIN & TOASTED PECAN.

Click on our long term baking schedule to see what we’ll be baking later this winter!

the bread ordering deadline

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

{extended}

Issue #71

2012-12-14T06:15:59Z

Hello!!

Isn’t Anchorage beautiful when it’s snowy? And the roads are plowed?

You can order NOW for the December 19 pickup.

After next week, we’ll just be baking once a month through the winter and spring, 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 fermentation.

For pickup on Wednesday, December 19 (please order by Sunday, December 16):

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 that tastes like our levain, but has added moistness from the potatoes.

Also for November 7 we’re baking the FRESH ROSEMARY sourdough, which is perfect for dinner bread for your holiday table! It also makes great sandwiches with leftover turkey and cranberry sauce. 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 to go with soups or salads.

And since it’s the holidays, and so many people love these breads for gifts and to bring to parties for healthy but delicious treats, we’ll be baking both of our most popular sweet loves. The FRUITED ALMOND sourdough loaves are loaded with dried apricots, cranberries, golden raisins, and toasted almonds. It’s wonderful toasted for breakfast or for a snack with tea or coffee in the afternoon. And slices of the DARK CHOCOLATE & CHERRY sourdough loaf are wonderful as a snack, or a relatively healthy dessert with coffee or tea… or red wine! There are no eggs or butter in any of our loaves—you can give these loaves safely to someone with dairy or egg allergies.

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 (starting on October 20), 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

{extended}

Issue #70

2012-12-06T16:58:18Z

Hello!!

You can order NOW for the December 12 pickup.

We’re baking twice in December, so if you need to buy bread for holiday gifts, you have two opportunities: December 12 and December 19. After that, we’ll just be baking once a month through the winter and spring, 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 fermentation.

For pickup on Wednesday, December 12 (please order by Sunday, December 9):

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 signature LEVAIN pan loaves, the 100% whole wheat sourdough bread with only four ingredients (organic whole wheat flour, water, sea salt, and sourdough). The three-day fermentation gives all our breads their flavor and keeping quality.

Also for December 12 we’re baking the KALAMATA OLIVE sourdough. This bread makes great dinner bread, and it’s also great for sandwiches. 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 to go with soups or salads. YUM!

Click on our long term baking schedule to see what we’ll be baking later this winter!

the bread ordering deadline

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

{extended}

Issue #69

2012-11-01T16:58:57Z

Hello!!

We’re back from visiting family, and ready for our wintertime baking routine! We will be baking about once a month (but twice in December), 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 fermentation. Please sign up for our email newsletters (see the sidebar on the left)! The newsletters will remind you when we are baking, when you can order, and let you know what flavors of bread we’ll be baking .

For pickup on Wednesday, November 7 (please order by Sunday, November 4):

Also for November 7 we’re baking the FRESH ROSEMARY sourdough. Fresh rosemary gives the bread a lovely herbal flavor that goes really well with lots of different foods—great for sandwiches, as well as dinner bread with soup. 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 to go with soups or salads. YUM!

Another great loaf for toast with soups and salads is our TOASTED SEED sourdough bread, packed with sunflower, sesame, pumpkin, and flax seeds, and a little polenta for crunch. It’s 100% whole wheat, so it’s very hearty and nutritious.

And for the sweet hearth loaf of the week, we’re baking our FRUITED ALMOND sourdough , loaves, loaded with dried apricots, cranberries, golden raisins, and toasted almonds. It’s wonderful toasted for breakfast or for a snack with tea or coffee in the afternoon!

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 (starting on October 20), so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.

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

{extended}

Issue #68

2012-09-16T16:59:23Z

Hello!!

We have finished our summer at the South Anchorage Farmers Market, and we’ve switched to our wintertime routine. You can order the bread here on our website and we will bake your loaves for pickup on one or two Wednesdays a month. Please sign up for our email bulletins (see the sidebar on the left)! The bulletins remind you when we are baking, when you can order, and let you know what flavors of bread we’ll be baking .

After you order bread, you can pick up your loaves on Wednesday evenings (4-6pm) at Sweet Adeline’s toy shop (just two doors down from the former Summit Spice and Tea shop at 1120 Huffman Rd, Suite 4), on Huffman Road OR on Wednesday mornings (8-10am) downtown at Side Street Espresso (412 G Street). PLEASE NOTE: We are now delivering to Sweet Adeline’s instead of Summit Spice and Tea.

Before we start baking for our wintertime schedule, we are taking a few weeks off to visit family. Then we’ll be back to bake bread for Wednesday, November 7. If you sign up for the email newsletter (see the sidebar at left), I’ll send a reminder to you on Thursday, November 1.

If you’ve ordered bread before, but you are having trouble remembering your login name or password, you can email me at {encode=“alison@riseandshinebread.com” title=“alison@riseandshinebread.com”}, or call me at 677-3712.

We’ll be baking once or twice a month, and I’ll be sure to let you know a week ahead of time by email, if you sign up for the bulletin (see the sidebar to the left).

Click on our long term baking schedule to see what we’ll be baking this fall and winter!

the bread ordering deadline

You’ll need to order your bread by MIDNIGHT on Sunday (starting on November 1), so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.

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, it’s usually best to 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

{extended}

Summertime!

2012-05-19T22:55:02Z

It’s the summertime, and starting June 9th, we’re at the Saturday South Anchorage Farmers’ Market!

We’re looking forward to seeing you at the market! We’ll start on our wintertime routine again in October, when it gets too cold for the bread to be outside!

{extended}

Issue #67

2012-04-20T18:16:31Z

Greetings! Spring is here! Even if there is still snow on the ground!

Until we start baking weekly for the South Anchorage Farmers Market on June 9, we will be baking about once a month, so stock up and pop some bread in the freezer if you’d like. The bread really does freeze and thaw well.

If you haven’t already, please sign up for our email newsletters (see the sidebar on the left)! The newsletters will remind you when to order, and let you know what flavors of bread we’ll be baking for you!

For pickup on Wednesday, May 16 (please order by Sunday, May 13):
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 signature pan loaves, the 100% whole wheat LEVAIN (the French term for naturally-leavened bread, or sourdough), made from just three ingredients: organic whole wheat flour, well water, and salt… and of course, the sourdough! The three days of fermentation give the bread its flavor and keeping quality.

Also for May 16 we’re baking the FRESH ROSEMARY sourdough. Fresh rosemary gives the bread a lovely herbal flavor that goes really well with lots of different foods—great for sandwiches, as well as dinner bread with soup. 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 to go with soups or salads. YUM!

And speaking of olives, we’re also baking those fun KALAMATA OLIVE sourdough loaves! They make wonderful dinner breads, as well, and fantastic sandwiches and panini.

And for the sweet hearth loaf of the week, we’re baking RAISIN & PECAN sourdough , loaves, packed with toasted pecans and organic raisins. Wonderful toasted for breakfast or for a snack with tea or coffee in the afternoon… I love these little loaves!

After you order the bread, you can pick up your loaves on Wednesday mornings (8-10am) downtown at Side Street Espresso (412 G Street), or on Wednesday evenings (4-6pm) at Summit Spice & Tea Company’s South Anchorage store, in the little mall at Huffman and Old Seward: 1120 Huffman Rd, Suite 1.

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 order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.

bread pickup locations

Pick-up locations for Wednesdays:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Summit Spice & Tea Co., 1120 Huffman Rd, Suite 1 (Huffman & 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

{extended}

Issue #66

2012-03-29T17:43:33Z

Hello! Isn’t this daylight wonderful? Sure makes rising and shining easier, doesn’t it?

We’re helping Side Street Espresso (412 G Street) celebrate their 20th birthday this month by offering an opportunity to taste all our April loaves for free!! Side Street’s official opening day twenty years ago was April Fool’s Day, but Deb & George will be celebrating all through the month of April. On April 18th, our next bread pickup day, we will be offering samples of all the Rise & Shine Bakery breads for your tasting delight at our downtown pickup location, Side Street Espresso. Be sure to stop by and try some!

Until we start baking weekly for the South Anchorage Farmers Market in June, we will be baking about once a month, so stock up and pop some bread in the freezer if you’d like. The bread really does freeze and thaw well. Our next bake after this one, April 18th, will be May 16th. Please see our long term baking schedule to find out what we’re baking in the future.

For pickup on Wednesday, April 18 (please order by Sunday, April 15):
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 my personal favorite pan loaves, the 100% whole wheat ALASKAN POTATO sourdough, which taste just like the regular levain loaves, but with added moistness and tenderness from the Palmer-grown baked potatoes kneaded into the dough.

Also this week we’re also doing the ONION RYE sourdough… one of our all-time favorite loaves for sandwiches. It also makes a great dinner bread—the grassy flavor of the rye flour combined with the sweet complexity of the onions really makes for delicious slices. Heat as a loaf in the oven (just pop your loaf, unwrapped, in a 350-degree oven for 10 or 15 minutes until the crust is crispy and the middle hot and moist) or just toast a couple of slices and dip them in olive oil to go with soups or salads. YUM!

And speaking of olives, we’re also baking those fun KALAMATA OLIVE loaves! They make wonderful dinner breads, as well, and fantastic sandwiches and panini.

And for the sweet hearth loaf of the week, we’re baking FRUITED ALMOND sourdough, full of dried apricots, cranberries, and golden raisins, studded with toasted almonds, and scented with almond extract. It makes lovely snacks and breakfasts, great road food, hiking rations, and contributions to office parties.

the bread ordering deadline

bread pickup locations

Pick-up locations for Wednesdays:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Summit Spice & Tea Co., 1120 Huffman Rd, Suite 1 (Huffman & 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

{extended}

Issue #65

2012-03-22T05:23:19Z

Hello! We hope you’ve all had a great Spring Break! We are excited to get back to baking! Until we start baking weekly for the South Anchorage Farmers Market in June, we will be baking about once a month, so stock up and pop some bread in the freezer if you’d like. The bread really does freeze and thaw well. Our next bake after this one, March 28, will be April 18th.

Thanks very much for signing up for our weekly Rise & Shine Bakery Bulletin. Every time we are gearing up to bake, I’ll let you know ahead of time about the bread flavors we’ll be baking, and remind you to order. Below, you’ll find a list of breads available for order this week.

For pickup on Wednesday, March 28 (please order by Sunday, March 25):

For pan loaves, 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 signature LEVAIN(the French word for naturally-leavened bread, or sourdough), made with just whole wheat organic flour, well water, salt and sourdough. It’s the three-day fermentation we use for all our breads that gives the levain its great flavor and keeping quality.

Our savory hearth loaves for the week will be the 100% whole wheat TOASTED WALNUTsourdough, and the lighter (60% whole wheat) FRESH ROSEMARYsourdough. The fresh rosemary gives the bread a lovely herbal flavor that goes really well with lots of different foods—great for sandwiches, as well as dinner bread with soup. 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. Our crunchy, hearty toasted walnut bread is loaded with nuts; I especially love it for breakfast toast, but it’s great with soups and salads, too.

And for the sweet hearth loaf of the week, we’re baking FRUITED ALMOND, full of dried apricots, cranberries, and golden raisins, studded with toasted almonds, and scented with almond extract. It makes lovely snacks and breakfasts, great road food, hiking rations, and contributions to office parties.

the bread ordering deadline

bread pickup locations

Pick-up locations for Wednesdays:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Summit Spice & Tea Co., 1120 Huffman Rd, Suite 1 (Huffman & 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

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Issue #64

2012-02-17T07:23:32Z

We are on our mid-winter break, and we’ll be back baking again at the end of March. Starting on Thursday March 22nd you can begin ordering bread for pickup on Wednesday March 28th.

We’ll be baking the following breads:

Pan loaves: spent grain, levain
Hearth loaves: toasted walnut, fresh rosemary, fruited almond

If you’d like a reminder to order please subscribe to our bakery email bulletin!

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

Cheers!

Dan and Alison

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