baking schedule, fall - winter 2009
20 January through 7 April 2010
WINTER BREAK
14 April 2010
100% whole grain sourdough pan loaves: signature levain, spent grain
sourdough hearth loaves: toasted seed, fresh rosemary, fruited almond
WINTER BREAK
100% whole grain sourdough pan loaves: signature levain, spent grain
sourdough hearth loaves: toasted seed, fresh rosemary, fruited almond