Marquette Baking Company

It’s been a busy week this week.  The bakery finally has a floor in the retail area.  It went in on Wednesday and Thursday.  Then Friday morning we had to move everything around again, hook the convection oven back up and get to work baking.  It will be nice to just bake without having to rearrange everything all the time.

Sorry that last week I sold out early.  We baked more this week.  The Coop will be getting:
Baguette
Poilane
3 Seed Sourdough
Walnut Raisin
Chocolate Chip Cookies
Toasted Oatmeal Cookies

I will also have those breads at the Farmers market, as well as these:
Fougasse
Mild Rye
100% Rye (Vollkornbrot)
Ciabatta
Kalamata Levain
Cracked Wheat

Hope to see you there.  It should be a beautiful day.

Peter

I forgot to mention that the links to the site are fixed and everything is safe again.

Peter

Good News!

As of this Saturday, I will have breads back in the Coop.  I’m not supplying them with a large quantity at first, but as the demand grows, so will the supply.  I am going to be supplying them bread on Saturdays and Wednesdays.  Saturday, they will have baguette, Poilane, Seed, Oatmeal Cookies and Chocolate Chip Cookies.  I’m not sure what I will be baking for Wednesday, but it will probably be similar.

Doncker’s continues to serve sandwiches on my bread in their cafe upstairs.  They make the focaccia themselves, but the rest are mine.

And if you are interested in trying High Tea this Sunday, head to the Landmark Inn.  They are using my Pullman Breads (Pain de Mie if you are French) for their tea sandwiches.

I’ve scaled thing back a bit for the Market Saturday.  I’m watching the forecasts and it looks like rain.  Making sure breads don’t get soggy under a little 8′x8′ awning isn’t much fun and there probably won’t be as many people either.  If it doesn’t rain, I will sell out early, so don’t be late.

Breads for the Market:
Baguette
Fougasse
Ciabatta
Poilane
Cracked Wheat
Sourdough Seed
Walnut Raisin
Regular Rye
100% Rye

Oh — and the cookies too.

See you there.

Peter

Apparently, the servers of the web host where my website is located have been hacked.  Whenever you use a search engine to locate my site, the links are redirected to “Internet Defense” and you are offered a “Free Scan”.  Don’t fall for it.  It will load nasty software onto your machine.  Hopefully I can get things fixed this week.

The other news is that I’ve started baking sandwich bread for a local restaurant.  It’s great to start branching out, but it certainly complicates things.  I also plan to get my breads back into the Coop soon.  Probably not this week, but maybe next Saturday and after.  I’ll add a post when it happens.

Here are the breads I will have at the Farmers market today:
Baguette
Pain Poilane
Fougasse
Ciabatta
Cracked Wheat
100% Rye (Vollkornbrot)
3 Seed Sourdough
Walnut Raisin
Kalamata Levain
I will also have a few sliced and bagged sandwich breads that I’ve been making.

See you at the market!

Peter

I received a really great gift Thursday.  It was an Army Bread Baking Technical Manual from 1963, but judging from the pictures, it is probably an update of something published earlier.  After just a few minutes with it, I became certain that I am going to eventually read it cover to cover.  I have a lot of baking books, but this manual is unique in it’s clear facts and step by step methodology.  Only the Army could publish something that charts such a straight and narrow path through world so complex as baking.

I spent a lot of extra time at the bakery Friday working on  some pan sandwich breads.  I only made a few of each type, but I might bring a few samples to the market.  The items I know I will have at the market are:
Baguette
Ciabatta
Fougasse
Semolina
Cracked Wheat
Mild Rye
100% Rye
Klamata Olive
Walnut Raisin
3 Seed Sourdough

I only have a few for the 100% Rye and Cracked Wheat, so come early if you want to get either one of those.

See you in the morning!

Peter

What do you get when you grab the wrong bag of flour?  A new product!  If you are interested in trying a true sourdough rye (no commercial yeast) with 70% whole rye flour and 30% near-whole wheat, come down to the Marquette Farmers and Artists Market today.  I have a lot of it and it’s a one time thing.

I also baked some bread for the Protect the Earth Summit.  On Sunday morning they are walking to Eagle Rock, Yellow Dog Plains and my Cracked Wheat French Country will be featured in the sandwiches they provide.  I’ll probaby have a few extra loaves at the market this morning.  Ask if you are interested.

On the menu today:
Baguette
Ciabatta
Fougasse
Pain Poilane
3 Seed Sourdough
Walnut Raisin
70% Sourdough Rye
Chocolate Chip Cookies
Toasted Oatmeal Cookies

See you at the market!

Peter