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WHAT'S NEW! ABOUT US OUR METHODS THE BREAD OTHER STUFF FINDING US ON THE GO... OUR FAVORITE LINKS A day in the life of Breadfarm |
WHAT'S NEW May 2007 The tulips have gone and Breadfarm has quieted from tourist mayhem for a spell. This is an awesome time of year in a farming community. With the hum of tractors running before sunrise and the freshly plowed and planted fields on every road, we feel very connected to our food sources. The silky dark dirt will soon show signs of emerging growth, followed by fields of varying crops, then come the harvesters. The same tractors will reappear in the fall to till it all under and let the soil rest. Cycle complete. We have had great response to our new bread, the Allium Loaf which we plan on making daily through mid May. It's our current favorite grilled cheese bread (it also makes a mean accompaniment to a fresh egg breakfast). Comprised of a cracked wheat dough with Frog Song Farms shallots, spring onions and leeks....mmmm...be sure to get a loaf while you can. The Miche has also been very well received. Originating in rural communities in Europe where the village baker only baked one day a week, this loaf is meant to be savoured for many, many days. Our huge, 4 # loaf of country style cracked wheat bread has great keeping qualities. Be sure to try some. Don't be intimidated by the size, you can buy it by the whole, half or quarter too. Breadfarm "dry goods" have been replenished. Make your fellow foodie friends jealous...We have a fantastic selection of tee shirts, ball caps and visors. Printed by Red Boots Design in Bellingham, the majority of our tees are printed on American Apparel, a US based, sweatshop free manufacturer of clothing from LA. From baby and kids tees to ladies cuts or men's styles, you'll look stylish sporting Breadfarm. The Bellingham Farmers Market is quite frankly off the hook. You can find the Breadfarm booth inside the main pavilion in the SE corner of the market. We are there every Saturday from 10am to 3PM. Special thanks to Kate, the superstar who is responsible for rocking out the booth each weekend. We wouldn't be here without our fantastic wholesale customers! The Great Northern Sub Shop in Fairhaven is now using Breadfarm subs for all their sandwiches. A big thanks to John Russell of Harris Avenue Cafe in Fairhaven for switching their menu over to Breadfarm exclusively starting in May. Nathan and Cat at the Backporch Cafe in Anacortes make a mean Chicken Salad Sandwich. All of our new staff is awesome. It's a treat to be in an rural area and have really cool folks come to join what we are doing...producing yummy bread. Tara is newly at the oven, Alexa has her hands all over the bakery and Jim is up to his elbows mixing dough. Scott and I are headed to San Francisco in a few weeks for the Bread Bakers Guild sponsored "Camp Bread". It's a 3 day event being held at the San Francisco Baking Institute, we will learn all day in seminars and workshops and convene by night with fellow bakers from around the country. I am going to take a class on laminated dough (is pastry in our future?) and 100% Rye breads, Scott is going to spend the whole time building a brick oven (will we have a communal brick oven in Edison one day?). Will keep you posted on our experience. We are currently accepting applications for a seasonal PT bread packer
and PT bread shaper. Happy eating! Renee, Scott, Nell and the Breadfarmers |
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