This Week’s Bakery Bulletin

Thursday, March 19, 2015

Issue #99


We will begin selling at the South Anchorage Farmers Market on Saturday, June 13. The market is located at the Subway/Cellular One Sports Centre at the corner of Old Seward and O’Malley.

The market opens at 9am, and you don’t need to order bread ahead of time—just show up and buy what you need. If you show up before noon, we almost always have all our varieties of the week still available.

You can see what we’re baking each week on our long term baking schedule.

If you’d like to receive a weekly email update on what (or whether) we’re baking at the farmers market, along with all the other produce coming into the market, you can sign up HERE, by putting your email address in the yellow box.

Throughout the summer, we will be taking one Saturday a month off from the market. The Saturdays we will NOT be at the market are: July 11, August 8, and September 5.

A little note about GLUTEN: All of Rise & Shine Bakery’s loaves are long-fermented sourdough, which means that the sourdough works for three days on the organic whole wheat flour and water that is the base of all their loaves. And the sourdough organisms EAT gluten. The sourdough has three days to work on the gluten, as the dough is being built up, so by the time the bread is baked, it’s considerably lower in gluten than regular loaves of bread. Because of this, the loaves are easier to digest for many people who are sensitive to gluten. However, none of their loaves are gluten-free, so if you’re celiac, or buying bread for someone who is, Rise & Shine Bakery loaves aren’t going to work for you.

Looking forward to seeing you in June!

featured bread this week

recipe of the week