Wednesday, March 18, 2015


Lots of good stuff going on at the bakery - worthy of an update:

- Crocuses and daffodils are up, magnolias are budding - Spring is officially here.

- Made some amazing Irish Soda Breads for St. Patricks Day.  We use 90% wholegrain wheat flour, just like the Irish used to do before white flour became widely available.  White flour was the flour of the rich back in the day.  Buttermilk was also used historically because it was a byproduct of butter churning and would otherwise be a waste product.

- Two weeks ago we baked some delicious crumb donuts and bagels.  These are coming back Saturday thanks to our new collaboration with Noah R-B, previously of Bread Uprising.

- Noah is also putting together a vegan brunch menu for this Sunday - not to be missed!

Track of the week:

Sunday, March 8, 2015

Going Back to My Roots

This past weekend at Farmer's Market and Downtown, we brought out some chocolate, old fashioned, and sugar-raised crumb donuts.  They were delectable.  They very first day I operated a solo bakestand (in 2011), we had red velvet donuts and Irish soda bread, so it felt like a return of sorts to make donuts again after a long hiatus.  Be on the lookout for more donuts coming in the next couple of weeks.  Many thanks to Noah R. for helping with the bake, as well as with the Durham Water Bagels we sent to market.  Lastly, big ups to our dedicated market sellers, Brian and Michael, and to our enthusiastic market regulars.