I mentioned in my last post that I wasn’t sure if I’d be doing a bake tonight. I’m not. The coop is closed new years day, so I’m taking the evening off.
I will be baking again on Friday night and selling bread at the Masonic square and the Coop on Saturday morning.
Oh — The Toasted Oatmeal Cookies were a big hit. They sold out quickly (Thank you for trying them!), so I will have more of them next Saturday. Look for them at the Coop, or stop by to visit me at the Masonic Square.
Peter
I’m in the middle of the last bake of the year (What a year!). The baguettes just came out of the oven. They are looking fine, as always since I made one unbelievably tiny change to the recipe. The rye breads came out earlier and the semolinas are next in line. I’m worried about those. They are moving sluggishly — it’s winter — Things like that happen.
Anyway, The big news for the week is that I am introducing my toasted oatmeal cookies to the Coop. I’ve been tuning them off and on for a couple for a few months now, and I’m finally happy with them. I’ll be putting them two to a package at the Coop. I’m not sure where they will be located, so if you don’t see them, ask about them.
I will be at the Masonic Square later this morning. 9:30am – 1pm. I”ll have baguettes, rye bread, Semolina, Sourdough Seed, and Walnut Raisin there along with the oatmeal cookies. The Coop will get the Seed, baguettes and Walnut raisin, like usual. And the oatmeal cookies.
I hope everyone has a good new years. I’m not sure about baking new years eve for the coop Tuesday yet. I’ll post again in a few days.
Peter
Sorry for the long dormant website. It’s been tough for me to get started with all this blogging stuff.
Anyway — Tonight is my last baking night before Christmas. Usually I bake on Friday nights and Monday nights, but since Monday is Christmas Eve, I’ll be taking that night off to spend with my family. That means that there won’t be anything at the Coop Tuesday morning. I think they are closed that day anyway.
The big new for tonight is that I’m doing my annual stollen bake. If you don’t know what a stollen is, it is a German Christmas bread that is loaded with butter, eggs, brandy soaked fruit, almonds … did I say butter? In addition to the butter in the dough, it gets two coats of butter after it comes out of the oven. Then, I cover it with a dusting of powdered sugar. It’s a lot of work, but I love making it once a year. I will have them at Masonic Square (on Washington street) Saturday morning.
I will also have Pain Poilane, Baguettes, Walnut Raisin, Sourdough Seed, and Rye. Come down and visit. I’ll have samples of the Stollen for everyone.
Oh — I almost forgot — I’m also baking toasted Oatmeal cookies tonight. It’s the most flavorful oatmeal cookie you’ll ever have.
Peter
This is a test of the blogging software.