Week 53: Rye High
It’s very hard for me to believe that it's already the end of the year! What a year it’s been for us. I’ll definitely be doing some more reflecting about what this all means in the downtime we’ll have but in the meantime, I’m just excited to prep for this weekend’s bake.
We’ll be open and doing our now regular thing with bread, baguettes, and bagels this weekend including the now classic sandwiches: The Maui (Red Chili Cream Cheese, Hot Smoked Salmon, Fried Onions, Honey) and The Shiksa (House-made Glazed ham, 2 yo Vermont Cheddar, Cultured Butter). We’ll also be rolling out a new Vegan sandwich with slow roasted sweet potatoes.
We will be closed/no bread the following weekend Dec 29th, so make sure to get all your carbs in before then.
If you’re sticking around this weekend, make sure to also go to Rough Draft on Sunday for our friend Pruitt’s Thai Noodle Pop-up - it is sure to be delicious.
You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.
GIVE THE GIFT OF BREAD!
We think Weekly Bread Shares could be a great gift for the Holidays. If you purchase a share between now and the end of the year, just add a note at checkout of who the share is for/their email and when you would like me to send the notification to them. Viola - they get to pick up a fresh loaf every weekend. I can’t think of anything that will make them happier.
For every share purchased between now and the end of the year, I’ll also throw in a free “Leavened By Nature” tote bag. Cheers!
This Week’s Loaf: Polenta + 100% Rye + Upstate Levain + Kingston Country + Baguettes
Polenta is one of our fan favorite lab loaf’s always selling out first. It’s a similar base to our Levain, with a mix of white and local whole wheat flours. What makes it special though is the addition of pre-soaked NY Grown and milled coarse corn polenta. Studded through the loaf, this gives it sweetness and texture. It’s one of the best loaves for soaking in olive oil or tomato.
Our 100% rye pan loaf is made in the style of Vollkornbrodt. It is naturally leavened with a rye starter and chock full of seeds (flax, poppy, sesame). It is heavy and delicious. It will last for weeks if wrapped. Unfortunately, due to the much higher cost of making this bread and the low quantities I’ll be making, I can’t offer this as an option for shares. If you want to reserve an extra one, though, let me know - they will be $12/loaf.
Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.
Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.
Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.
Now Playing: Garifuna Collective - Ayo
I heard some of this album on this past week’s Afropop Worldwide on WAMC and was captured by the story of these people and the sound of their music. The groove is deep and lovely and it should pair well with any cooking you have to do over the next week.