Wednesday, December 28, 2011

New flavors, new frontiers!

Well folks, things'll be changing around here, now that I got this
incredible VItaMix grain mill (from my favorite investor, Jesse)!

I've made a few trial loaves with plenty of whole grains in them,
and they are GOOD. So from now on there will be a (mostly)
whole grain bread on the menu, along with the sourdough and
the sweet breads.

Flavors this week for delivery 1/2 and 1/6 will be:

Whole Grain Leek Bread (leeks from Happy Boy Farms)
organic leeks, organic brown rice, whole grain millet, sweet white rice,
polenta, guar gum, salt, yeast, organic applesauce, olive oil
Molasses Coriander Bread
tapioca starch, organic white rice flour, millet flour, guar gum, salt, yeast,
organic blackstrap molasses, organic coriander
Seeded Sourdough
tapioca starch, organic white rice flour, organic brown rice flour, millet
flour, teff flour, guar gum, salt, organic sprouted sunflower seeds, organic
chia seeds

Please place your orders by Saturday night.

Deliveries will be made during the evening on Monday, January 2nd
in San Francisco and on Friday, January 6th in Oakland and Berkeley.

Please send an email to to order. Include a
delivery address and phone number, along with a time I can deliver!

Happy loafing,

Wednesday, December 14, 2011

This week's flavors!

Bread days are moving along as quickly as I can bake!

New flavors this week will be:

Sweet Onion-
onions from Happy Boy Farms, tapioca, organic white rice,
organic brown rice, millet, teff, guar gum, salt, yeast

Millet Coriander-
tapioca, organic white rice, organic brown rice, millet, guar
gum, coriander, salt, yeast

Orange Sourdough-
oranges from my friend Harold, tapioca, organic white rice,
organic brown rice, millet, teff, guar gum, salt, starter, cinnamon

Loaves are $8 or 3 for $20.

Please place your orders by Saturday night for San Francisco
and by Wednesday night for the East Bay. To order, please
email sadiesosha at gmail dot com with your phone number,
delivery address, and time you will be there to receive your

Deliveries will be Monday (SF) and Friday (EB) from 4-8 pm.

Until then,

Wednesday, December 7, 2011

New flavors, and last day to order for East Bay delivery

Hey all!

New flavors for this week are:

Dried Apple Rosemary (apples from my friends at Rainbow Orchards)
Oregano Bread (fresh oregano from the wonderful Happy Boy Farms)
Olive Sourdough (Olives from my guy at Ft. Mason)

Breads will be baked and delivered in San Francisco this Monday
December 12. Please order by Saturday night.

East Bay bread day will be Friday December 16. Please order by
Wednesday night.

To order, please send an email with your address and phone number
and which loaves you'd like to sadiesosha at gmail dot com.

Loaves are $8 each or 3 for $20.

Until bread day, please enjoy this pile:

Saturday, December 3, 2011

Breakfast of Champions

I slept for 11 wonderful hours last night and woke up starving!
Time for a double cock-eyed omelette on rosemary sourdough,
kale from Serendipity, and a hot cuppa from Ritual Roasters.

Don't forget to put in your (SF) bread order by tonight!

Happy weekend!

Thursday, December 1, 2011

East Bay Bread Day!

Hi guys!

It's finally time for an East Bay Bread Day, Friday December 9th!

Flavors will be the same as SF bread day,

Smoked Paprika Bread
Dried Tomato Sourdough, with organic early girls from Happy Boy farm
Cinnamon Raisin, with raisins grown and dried by family friend Zabriel

Please order by Wednesday night, December 7th. Since I don't know the terrain
and I deliver by bike, I may need your assistance with directions, and I may need
to meet you at a train station. But don't worry, I'll learn quickly!

To order, send an email to sadiesosha at gmail dot com. Include your order, address,
nearest BART stop and contact phone number please!

And spread the word!


Wednesday, November 30, 2011


Hey all,

If you would like to place an order for this week's bread,
please email your order, address and phone number to
sadiesosha at gmail dot com.


bread day is back to normal!

Hi friends,

Bread day is back to normal this coming week, with three flavors being delivered
Monday, December 5th (December?!!!)

Flavors will be:

Smoked Paprika Bread
Dried Tomato Sourdough, with organic early girls from Happy Boy farm
Cinnamon Raisin, with raisins grown and dried by family friend Zabriel

Loaves are $8 each, or 3 for $20.

Please place your orders by Saturday night. Bread will be delivered in SF on Monday
between 4 and 8 pm. Send your phone number and address, and time you will be home!

If you are in the East bay and would like to order, please let me know and we
can plan a dropoff later in the week.

See you soon!

Tuesday, November 22, 2011

Bread day 11

Is it 11 already? I've lost count. It was an incredibly productive bread
day with 24 loaves and 7 deliveries. Another yeasty episode of Sadie
takes over the kitchen!

Some of my ideas weren't the smartest...

But with dough up to my elbows, I got those 10 loaves mixed...

I guess I do need that 20-quart mixing bowl after all.

The molasses coriander bread was better behaved. It tastes just like
the fresh dark bread we bought from the Russian bakery in Coney Island.
My sister and I are both rather nuts over this loaf.

The stuffing bread came out with a crusty crust and a soft middle, the kind
you can eat by the fistful, leaving the shell behind. This is how I ate my bread
whenever we'd get a loaf from the Italian bakery in Brooklyn. By the time we
got home I'd massacred the inside of our loaf, leaving the crust for my
disappointed parents.

When I brought this loaf to friends Helen and Faith, Helen yelled, "Don't rip it!
Don't." What self-control.

Happy bread day, and happy Thanksgiving to you.

Thursday, November 17, 2011

Thanksgiving Flavors!

Thanksgiving bread day is upon us!

If you will have any gluten-free guests at your party, may I suggest a batch of
GF stuffing?

-Cube your bread and toast it until it is extra crunchy.
-Add garlic, ginger, squash, fennel, kale, chestnuts, dried figs, rosemary, soup
stock, and/or whatever else you have in your fridge!
-Bake it in or out of your bird at about 375 for an hour, covered if possible.

All these flavors will make a great stuffing. One loaf will be good for stuffing
for 4 or 5 (heavy on the veggies).

Flavors for bread day this Monday will be:

Herbed Stuffing Bread
Caraway Ryeless Rye
Molasses Coriander

I will be out of town this weekend, which unfortunately means no sourdough.
My apologies, it will be back next bread day!

Loaves are $8 each or 3 for $20. Place your orders as late as Sunday night!
Breads will be delivered in San Francisco Monday between 4 and 8 pm.

To order, please leave a comment with your email, phone number and delivery address!

Friday, November 11, 2011

Bread day 9 and new flavors!

Hey all! Flavors this week will be:

Dill Sourdough
Orange Cinnamon
Za'atar Bread

Please place your orders by Saturday night by commenting on this post with
your contact information! Breads will be delivered in San Francisco on Monday
evening, and in the East Bay later in the week.

Loaves are $8 or 3 for $20.

Here's a shot of the awesome purple amaranth bread I made for
Wednesday's farmers market. The amaranth came from Serendipity Farms.

And the pile from bread day 9! The molasses raisin really made my day,
and the sourdough has changed yet again! Now it is soft like a sandwich
bread, with more crunch in the crust. One fan said "it smells like a real
German bread!"

Monday, October 31, 2011

bread days 7 and 8

I'm back! And bread's back too.

Bread day 7 was hot! The fig rosemary bread was tops, with rosemary
from Shelley of Brentwood, and home-dried figs from this summer's
farmers market. I ate half a loaf in one go. It was well worth the stomach

And the sourdoughs keep getting taller!

But not as tall as the pile-o-loaves from pre-vacation bread day.

Bread day 8 was easy! It was so nice to be back in my kitchen with all of my
favorite ingredients. I finally got to use my home-dried heirloom tomatoes
from Serendipity and Happy Boy Farms. Check out that air bubble! It's my
biggest yet!

The sourdough was quite eager to rise, and a few of the loaves grew tumors!

There was a small yet mighty pile for the day. The Halloween pumpkin
bread ruled.

Happy Halloween!

Wednesday, October 12, 2011

until we meet again!

i'll be out of town until october 29, but please don't worry, there
will be delicious bread when i get back! just dream of these flavors
until i return, for bread day on halloween! feel free to place your
orders now, but i will send out an update in a week or so to remind

Monday, October 10, 2011

Sourdough Rye

It was as tasty as it was beautiful.

Thanks to Jesse Marsh for the photograph!

leftover bread, 4

My family calls it a cock-eyed omlette. What do you call it?

Cut a hole in a generous slice of toasted bread. Heat up and oil a skillet.
Place your toast in the middle and crack an egg into the hole you cut. Let
the white turn opaque if you like your eggs sunny side up. For over easy,
flip the toast and egg to brown the top. Serve with salt and pepper or your
favorite spread.

Wednesday, October 5, 2011

bread day 6

I'm so darn proud of my sourdough starter. Look at all those air bubbles
it made! This week's sourdough rye was really delicious, and I'm looking
forward to a loaf of the garlic sourdough on Monday.

The gingerbread was also incredible! It's sweet but not sugary, and the
spice stays with you long after your toast is gone. The tomato basil is a
meal in itself, but a little cheese makes it a legitimate dinner. The tomatoes
came from Happy Boy Farms and the basil was from the wonderful

I'm getting faster and faster at baking, and this week the loaves all turned
out like I hoped. Here's to a new year and a lot of bread!


This Week's Flavors!

Hey guys!

This is the last bread day before my trip home, so stock up! The next
bread day will be on Halloween!

Flavors for breads for Monday October 10 are:

Fig Rosemary Bread
Teff Sandwich Bread
Garlic Sourdough

Please place your order by Saturday night. If you'd like your bread
delivered, please provide an address and phone number! Pick up is
Monday between 5 and 9 pm. Delivery can happen as early as 4 pm
and as late as 10 pm.

In other news, the recipes are evolving! I've started using guar gum
in all the breads as of this week. No more strange xanthan gum! As
requested, here is a basic ingredient list for the breads:

Tapioca Starch
Organic White Rice Flour
Organic Brown Rice Flour
Millet Flour
Teff Flour
Guar Gum
Active Dry Yeast (not in the sourdough)
Olive Oil (not in the sourdough)
Organic Agave Nectar (not in the sourdough)

Add-ins change with each loaf, but include herbs and dried spices, dried
fruits and sunflower seeds. If you have any questions about the ingredient
list, please leave a comment with a reply email address!

Monday, September 26, 2011

This Week's Flavors, and deliveries!

Hi folks!

Exciting news! The wonderful Patrick Makiri will now be delivering breads
in San Francisco! Please specify when you order if you'd like your bread
delivered, and include an address and phone number.

Bread day will be on Mondays for the next short while. Please let me know
how this works for you. For Monday, October 3, please choose between:

Sourdough Rye
Tomato Basil

Place your orders by Saturday night (October 1). Pickup is Monday between
5 and 9 pm.

As always, loaves are $8 or 3 for $20.

Sunday, September 25, 2011

bread day 5

Bread day 5 went so quickly I forgot to take photos! I'm thrilled that 10
loaves of bread is no longer an intimidating task (other than washing the
pile of dishes!). From left to right we have Salsa bread (a treat. garlic bread
meets dirty rice), Sweet Coconut (wow), and Seeded sourdough (I didn't
know a bread could be so moist!) I'm really getting the hang of the oven
temperatures, and I did some experimenting with the ratio of xanthan
gum to agave. I'm feeling real good about these loaves!

Unfortunately, I will be out of town this coming Friday, so bread day 6 will
be on Monday October 3.

And once again, my work schedule has shifted. Please let me know if Monday
is a good day for pickup from now on! I will be gone for the second half of
October, so take this break from bread to think about it.

Thanks to all!

bread day 4

Bread day 4 happened on a Monday for a change, and although there was
a smaller turnout, the breads were mighty fine! The tomato sourdough
really makes me proud, and the spicy molasses seemed to get better with
age. The millet coriander that Jesse got was gone before I knew it, but the
slice I had was so bread-like I didn't know what to think!

Jesse was happy too.

A special thanks to Adrienne for coming all the way from Carmel!

Friday, September 23, 2011

Bread day 3 and a half: Carmel!

On Thursday September 15th, Kari and Helen and I woke up early and
got cooking. We had to make 50 mini bread loaves by noon, pack the
zipcar with camping gear, and head to Carmel for the Evening with
Food Artisans Market!

There were lots of wonderful vendors present, first and foremost
organizer Jamie Collins from Serendipity Farms!

There were folks from the renowned Big Sur Bakery sampling breads,

And a representative from Earthbound Farms (which started as a nearby
farm stand) serving some salads and a jug of this:

And yours truly, Bread Srsly, serving Curry Bread, Tomato Sourdough,
Orange Cardamom Bread, and a brand new Chocolate Curry Cookie!

All food was very well received, and we ended the market with a flat full
of traded goods from other vendors, including raw herbed chevre, bread
and butter pickles, dried peaches, fresh strawberries, Carmel Valley honey,
ginger hand balm, raw brownies, kale chips and salt-cured manzanilla olives.

We wrapped up the evening with some singing at Jamie's house, and pitched
our tent among the avocado trees. Thanks to Jamie, Out of the Fog Talks, and
the folks in Carmel who came out to taste some breads, and to Jesse, Kari and
Helen for doing all the hard stuff!

Tuesday, September 20, 2011

This Week's Flavors!

Flavors for this Friday's bread day are:

Salsa Bread (tomato, garlic + cilantro)
Seeded Sourdough
Sweet Coconut

Please place your orders by Wednesday night!
Pickup is Friday between 5 and 9 pm.

Monday, September 12, 2011

this just in

brought to you by ms. ally berke

leftover bread, 3

It's Monday morning and your bread is going stale.

Grab a shallow bowl, milk and an egg, and whip up some mean gluten-
free french toast! Add cinnamon and a dash of salt for a little extra umph.

A hot skillet is the secret to a good crispy crust, and never underestimate
the powers of a metal spatula.

If you really do have a lot of bread left (but why would you?!), cook a few
pieces and refrigerate or freeze for another day.

Happy breakfast.

bread day 3

What a day! I got out 22 loaves (rather, 15 loaves and 15 focaccias)
I'm learning the ways of being out of the kitchen while the oven is
on. I felt so much better at the end of the day, that I even had energy
to bake the next day!

and of course, there were many happy customers.

Happy bread day!

Sunday, September 4, 2011


Hey all!

I'm switching bread day to Fridays. Order your loaves by Wednesday
night. Pickup will be 5-9 on Fridays.

Please comment to let me know if this will work for you!

Flavors for this week will be the same as last:

teff sourdough
focaccia (1 tomato, 1 pesto)
orange cardamom

See you on Friday!

Saturday, August 27, 2011

Next week's flavors!

Orange cardamom
Focaccia (one pesto, one tomato)
Teff sourdough

Place your orders by MONDAY at 5 pm (an extra day to order this week)


Thursday, August 25, 2011

leftover bread, 2

Now that your bread loaf is aging, here's something you can do to still
enjoy every bit.

Slice your bread thinly, and toast in a toaster or on an oven rack until
the outside is crispy, 5-10 minutes.

Top with bruschetta, pesto, nut butter or whatever else you have lying
around for a comforting afternoon snack.

Inspired by this morning's batch of tomato sauce.

Wednesday, August 24, 2011

bread day 2

What a day! I made 26 loaves (including 7 loaves worth of english
muffins! pictured below) of awesome bread. Everything went well,
I only acquired 2 burns, both conveniently in the same spot, and
the pickup was quite a party. Thanks again to all who ordered breads
this week!

Jesse helped me get a better setup for dough proofing, which was way
more confidence-inspiring than the rickety pan-stacking of last bread day.

After more than 6 hours in the kitchen, the breads were ready to go into
their bags...

...and be picked up by happy customers!

Thursday, August 18, 2011

leftover bread, 1

Do you have a bunch of bread leftover? Gluten free breads, having a
different sugar structure than normal wheat breads, will start to stale
almost immediately after being baked. If you can gobble down your
loaf when it is still warm, it will be quite delicious and crusty. But two
days later it can often be a little hard to swallow. I'll be posting a series
of recipes for your leftover bread!

Bread Pudding

Preheat your oven to 350.

Cut your leftover loaf into little cubes, and cover with a mixture of
cinnamon, milk or rice milk, and honey or agave. Let this soak while
you do everything else.

Slice whatever fruit you have around and arrange it on the bottom of a
loaf pan. Bake for 15 minutes.

Remove the pan from the oven and pour in the bread and milk mixture.
If you want an extra sweet crust, sprinkle some sugar on the top of the
bread. Return the pan to the oven and bake for 45 minutes to 1 hour.

Serve warm.

Wednesday, August 17, 2011

Next week's flavors!

Place your orders by Sunday at 5!

Soda Bread (with blueberries if I can find some!)
English Muffins (comes with 5 muffins)
Savory Rosemary

bread day 1

Went swimmingly! I made 13 beautiful loaves (and heated my house
sufficiently with the oven blasting for 2 hours). My temporary cooling

Loaves bagged for pickup:

And happy customers!

Thanks to everyone who ordered bread this week! Now it's time to
place another flour order, and get recipe testing for the next go around!