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THE "OCCASIONAL" This is Breadfarm's take on
the "rotator", the "seasonal", the "what's hot at the moment" loaf
of bread. We wanted some flexibility here to use what is in
season, what our farmers have an abundance of and what can showcase
the finest ingredients in our region....we know you will
love them all.
SOUR CHERRY LEMON BREAD( February-March)
Whole wheat and unbleached wheat flours with organic sour
cherries, lemon juice and zest, a touch of honey and a sure way to a
bread lovers heart.
THE ALLIUM LOAF (April-mid May)
Inspired by the bounty of spring alliums, this cracked wheat
loaf incorporates roasted leeks, spring onions and shallots to
create a sweetly scented, wonderfully flavored loaf of bread.
OATMEAL WALNUT BREAD (mid May-June)
Whole wheat and rye flours, toasted oat groats, organic toasted
walnuts and dusted with steel cut oats.
LADYSMITH APPLE BREAD (October)
Whole wheat and coarse rye flour, with apple starter, roasted
apples, malt extract.
PUMPKIN HARVEST LOAF (November)
Whole wheat and rye flours with organic Frog Song pie
pumpkins, allspice and pepitas. Dusted with a touch of sea
salt.
GINGER RAISIN BREAD (December)
Whole wheat and rye flours, organic raisins, organic ginger and
black strap molasses. A true holiday treat.
PAN D'ORO (Holiday season)
Made famous in the Italian Alps, resembling a star or snowy tree,
this sourdough based dough is comprised of lots of organic butter,
eggs, honey and sugar. It will be a real showstopper for a
brunch or serve it as dessert topped with fresh fruit and
mascarpone cheese.
Created by
Sirius © 2007 All rights reserved. |
