This Week’s Bakery Bulletin

Wednesday, January 16, 2013

Issue #73


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.

Sign up for our email list (on the left margin) if you’d like be reminded when you can order in the future.

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: .(JavaScript must be enabled to view this email address), 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 .(JavaScript must be enabled to view this email address), or call me at 677-3712.

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

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! .(JavaScript must be enabled to view this email address) if you have trouble signing up, and I can help you.

featured bread this week

recipe of the week