I hope these past few weeks have been those of rest and refreshment, as well as happy celebrations with friends and family. We are back from a week of travel, and it feels so good to be home again!
January subscriptions are open now, and I have a great month of breads for you. Here’s the menu!
January 8: sourdough bagels (each order is for 3 bagels)
January 15: parmesan and pepper sourdough focaccia
January 22: whole wheat sandwich loaf
January 29: lemon blueberry scones (each order is for 4 scones)
Subscribers for the bake of the week will save a few dollars over the regular price of ordering weekly!
My new mixer handles all kinds of dough easily, and I’m excited to put it to work with this week’s sourdough bagels. I’ve always made those completely by hand, since most stand mixers aren’t powerful enough for bagel dough. While I’m grateful for the arm workout, I’m also looking forward to letting the motor do the heavy lifting so I can focus on all of the other important details! These bagels are quite different to what you might find in the grocery store. They are chewy with just a thin crust, they are a tiny bit sweet – just a hint. And the flavor is so full and interesting. We just love these at our house!
House sourdough loaves are also available to order, both as a subscription and on a weekly basis. If you’re making soups and stews in these cold months, this is the bread for you. A hearty stew and a slice of sourdough will keep you warm and satisfied! One of our winter favorites is this one – the kids ask for it all the time. Sourdough loaves can be ordered either sliced or unsliced, depending on your preference.
Early next week I will also make semester subscriptions available. The spring semester has more weeks available for bread delivery, which means more opportunity for delicious food! Watch your email to get in on the subscription for a whole semester of homemade breads 🙂