Classics stand aside, make way for a new generation of loaves.

This Saturday in conjunction with the Guild Open-House, we will be baking a number of our specialty loaves in place of our classic breads, ie White, Whole Wheat, Country, and Sourdough Baguette.  We want to give people the opportunity to try something new at the cafe and the farmer’s markets.  Our normal deliveries of fresh bread to grocery stores will remain the same, so if you just can’t go without a loaf of Country on Saturday, head to one the 7 grocery stores stocking our breads.

We will have available:

Sesame Fennel

Toasted Barley

Fig Millet

Pain aux Cereal

Rye-Batta

Whole Grain Baguette

All of these breads will of course be naturally leavened with a variety of our sourdough starters.

Thanks and hope to see at the Open House, 3-6pm

Andrew

First outdoor market of the season today.  We are in baking and the loaves and pastries look spectacular.  This winter was very restful for David, Adam, and I and we are ready  to break a sweat over some finely crafted loaves brought to market still warm from the oven.  So far we have rocked out to Art Blakey and the Jazz Messengers and The Band (a tribute to the late Levon Helm).  Bumpin!

We will have Sesame Fennel and Fig Millet as our specialty breads this week, along with some Ciabatini, our baguettes, and the classics.

Gateau Basque will make their first appearance this week.  They have been a real hit at the cafe.  It is essentially an almond meal and lemon crust encapsulating a cherry, vanilla, lemon curd, or mixed berry filling.  Enjoy these traditional French/Basque delicacies for breakfast or save it for dessert.

See you down there.

Cheers,

Andrew