Archive for August, 2009

End of August

Wednesday, August 26th, 2009

Tomorrow is the last Thursday of the month again, so you know what that means — Cornish Saffron Buns!  People must be starting to get used to the schedule because without any announcement or reminder, we already have several orders in the book for them.  I’ll be getting up early to get them started so look for them around 7:30am when we open.

We continue to get requests, almost daily, for cardamom bread, so we will start experimenting with some test batches next week — either Wednesday or Thursday. Please stop in for a sample if you are interested.  My plan is to get it into a monthly rotation like the Saffron Buns.

I’ve been hesitant to add cardamom bread to the schedule because of the braiding it requires.  Braiding isn’t particularly difficult, but the small amount of extra time it requires when you are shaping 30 or 40 loaves of bread really starts to add up.  And while you are busy braiding, you are getting behind on all the other breads in process — never a good thing.

NMU is back in session, and the other schools will be opening shortly.  Fall is coming but there is still a lot of time to enjoy the summer weather.  Farmers markets are great way to enjoy some time out doors, buy local produce and visit with your neighbors.

We are participating in four farmers markets this year, and are having a wonderful time at all of them.  On Tuesdays we are at the Munising Farmers Market from 5-7pm; on Wednesdays we are at the Jackson Mine Market in Negaunee from 5-7pm; on Thursdays we are at the Gwinn Farmers Market from 5-7pm; and on Saturday mornings we are at the Marquette Farmers Market from 9am-2pm.  If you live near any of those markets and haven’t made it out, or haven’t recently, it’s a great time of year to do it.

Peter

Spelt

Thursday, August 20th, 2009

Spelt [http://en.wikipedia.org/wiki/Spelt] is an ancient grain that is a  relative of modern wheat.  Many people that have sensitivities to wheat find that they can eat spelt without any of the problems they associate with wheat.

We have been quietly baking small batches of 100% whole spelt bread every Thursday for a while now and it’s been a bit of challenge since the doughs are extremely extensible and delicate.  I am finally happy with the results to add it permanently to the bake schedule.  Our Whole Spelt bread contains 100% whole spelt flour, water, salt and yeast — nothing more is needed.  We mix it at the top of the morning when the mixer is clean, and clean the tables before dividing and shaping it to keep it free of contaminates.  It tastes great! — much better than a 100% whole wheat bread.

We are baking Whole Spelt Bread every Thursday and it should be available around 11:30am.

Peter