Baking Schedule, Fall & Winter 2016

We are taking the rest of September and October off, but we’ll begin baking again in November. You can begin ordering your loaves on November 3rd for a Wednesday, November 9th pickup.

Wednesday, November 9

pan loaves: levain*, spent grain
hearth loaves:Kalamata olive, toasted walnut, fruited almond

Wednesday, November 23

pan loaves: Alaskan potato, spent grain
hearth loaves: toasted seed, fresh rosemary, fruited almond

Wednesday, December 14

pan loaves: levain*, spent grain
hearth loaves: Kalamata olive, dark chocolate & cherry, fruited almond

Wednesday, December 21

pan loaves: Alaskan potato, spent grain
hearth loaves: fresh rosemary, dark chocolate & cherry, fruited almond

Wednesday, January 25

pan loaves: levain*, spent grain
hearth loaves: onion rye, potato & chive, raisin & toasted pecan

Wednesday, February 15

pan loaves: Alaskan potato, spent grain
hearth loaves: fresh rosemary, toasted walnut, fruited almond

Wednesday, March TBA

pan loaves: levain*, spent grain
hearth loaves: toasted seed, Kalamata olive, dark chocolate & cherry

Wednesday, April 12

pan loaves: Alaskan potato, spent grain
hearth loaves: onion rye, fresh rosemary, fruited almond

Wednesday, May 17

pan loaves: levain*, spent grain
hearth loaves: fresh rosemary, potato & chive, fruited almond


*levain means naturally leavened whole-grain bread in French. It’s just a word that means whole-wheat sourdough!