Thanksgiving is over, and on to Christmas and the other December holidays. Of course, holidays mean special breads and that means December is a complicated month to schedule. It’s so complicated that I actually laid out a calender for the month so that you can keep track of what breads are available when. You can pick up a calendar at the bakery, or it will soon be on the website when you click on the “Bread Schedule” link.
Just to get you started, today (Thursday) we baked Cardamom bread, as we do every first Thursday of the month. Tomorrow (Friday) we are baking Challah, and Stollen. I intend to keep Challah on the schedule every Friday throughout the year, but we are baking the Stollen only in December. I normally like to give a link to Wikipedia for something unusual, but the entry for stollen is terrible. It decribes it as a “fruit cake” and continues to use the term “cake” throughout the article. Stollen is NOT a cake, it is a yeast levened bread. And in my opinion, a well made stollen is most delicious thing you can eat. Yes, it’s loaded with butter, sugar, almonds, butter, liquor soaked fruit and butter, but it is worth every calorie and then some. Please stop in for a sample. We’ll have them for as long as we can tomorrow.
We encourage you to call ahead for any of our special breads. Since the ingredient cost is so high we make them in limited quantities to avoid havinging any left over.
Peter