We have been very busy this summer, and because of that, I’ve made some changes to the bread schedule. I decided to remove a few breads that never sold all that well. One of them was our spelt bread. It saddened me to do it, but we were baking it every Thursday, and often we’d sell only 2 or 3 loaves. It just didn’t make sense.
Of course, the first week we didn’t bake it, we started getting requests for it. What we are going to do is put together a special mailing list of people who want to buy spelt bread. When I can get together enough orders (10 loaves) for it, we’ll bake enough to fulfill the orders with a few extra to sample and sell in the shop. Please email me if you want to be included on the list.
We will be baking spelt bread this Thursday again, so let me know if you’d like a loaf.
For those that don’t know, spelt is an ancient forerunner of wheat that contains some gluten, but many people that have sensitivities to wheat can eat it without any problems. I personally like it because in it’s whole grain form (which is how we make it), it has a nice mild taste, unlike the harshness of whole wheat.
Another change I made to the schedule concerns our cardamom bread and saffron buns. We have been baking cardamom bread only once a month on the first Thursday. We’ve had a lot of interest in the cardamom bread, but unfortunately, it’s hard for customers to remember when we make it. So now, we are going to bake the cardamom bread and saffron buns twice a month. We will bake cardamom bread the first and third Thursdays, and saffron buns the second and forth Thursdays. Hopefully that will help clear up the confusion.
I hope everyone is having a great summer!