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:

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