This Week’s Bakery Bulletin

Thursday, March 20, 2014

Issue #87

Hello Everyone!

I had thought that we would be able to bake next week, but shoot, I’m so wrapped up in fighting for increasing school budgets right now that I need to put off baking until after the Legislative session ends on April 20th. I’ll send out an email when it’s time to order!!  I’m really sorry to inconvenience you! I’m working to increase funding for public schools for ALL our children in Alaska!

If you want to find out more about what’s going on, you can friend me on facebook (Alison Arians) or go to and sign up for the email newsletter. Let me know if you’d like to get involved!!  .(JavaScript must be enabled to view this email address)

Sorry! But I’ll be in touch soon!

We’ll bake again for April 30th. You’ll be able to order bread starting on Thursday, April 24th. Sign up for our email list on the left margin for a reminder message when it’s time to order. .

For pickup on Wednesday, April 30th (please order by Sunday, April 27th):

Pan loaves will be ALASKAN POTATO sourdough, with Palmer potatoes providing a lovely moist texture to the regular 100% whole wheat sourdough bread. We will also be baking the ever-popular SPENT GRAIN sourdough, livened up with barley groats that have been used in Midnight Sun Brewery’s beer-making process. And best of all, we’ll have the FLAX SEED sourdough, loaded with freshly-ground flax seeds.

The savory hearth loaf will be the FRESH ROSEMARY sourdough; it’s great for dinner bread and sandwiches.

The sweet hearth loaf will RAISIN & TOASTED PECAN sourdough, which is wonderful for breakfast, but also for mid-afternoon snacks!

ANNOYING PASSWORDS: Have you had to reset your password through the website and now it’s stuck on something awful like Kq8B2j? I’m so sorry that my website doesn’t allow you to customize your own password, but I can change it for you. Please just .(JavaScript must be enabled to view this email address)  or call me (677-3712 or 748-3712) and let me know, and I can change it to something easy to remember, or to a password of your choice.

We will be baking once or twice a month through the winter, 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 cool fermentation. Click on our long term baking schedule to see what we’ll be baking later this winter! Sign up for our reminder email if you’d like (see the left margin), and you’ll get an email when it’s time to order for the next bake.

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 youcome pick up your bread, you can pay by cash or check.

bread pickup locations

Pick-up locations for Wednesdays:
1.  Side Street Espresso, 412 G Street, downtown: 8-10am
2.  Inspire Physical Therapy, at 1120 Huffman Rd, Suite 19 (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. If you can’t reach me on my cell phone 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