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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!

rescheduling

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!

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)

Thanks!

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.

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!