I have a friend here who loves to bake, and we’ve been looking for a time to bake together. We pored through each other’s baking books and decided on a donut theme! We made donuts with choux pastry (think cream puffs), some with chocolate and rye and filled with vanilla cream, and an apple cider donut cake. There are nine children between us, so we had plenty of taste testers! Mostly, it was wonderful to have an afternoon to chat and to watch kids having fun together. The delicious donuts were the cherry on top of a great day!
This coming week I will be making scones fit for the fall, with pumpkin and cinnamon. These are so delightful without being too sweet. They will also freeze well – pop some in the freezer for company, or for an easy breakfast on a slow morning.
My house sourdough is available each week, made in part with freshly-milled flour. If you’re curious about sourdough, this is a great place to start. It’s hearty, it’s filling, it’s full of good-for-you vitamins and minerals, and it’s delicious! This is our most common bread, and even after years of making it, my family still swoons over a warm slice of bread.
If you subscribed in October, this will be your last week of your subscription. November subscriptions will open on Friday, November 1st. Watch your email next week for the month’s menu. I love fall flavors, and Thanksgiving is around the corner, so there are good things coming your way!
Orders are open now until Tuesday, or until sold out. Pickup is on Thursday afternoon at Hillsdale College or at my home in Hillsdale. Payment is by cash, check (made out to Rachel Mumme), or cashapp, or by credit card when you order.