 |
 |
| HOME | |
|
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 Fall 2007 The season's are changing...dramatically summer disappears and fall has arrived in what seems to be overnight. The Pumpkin Harvest Loaf is back and a great addition to your next meal. This round "boule" is made with Stone-ground wheat, a touch of cornmeal, roasted Frog's Song Farms pumpkins and toasted pumpkin seeds. It makes a delicious Grilled Cheese sandwich and goes well with fall soups. We are working on logistics for a new fall flavored Veggie Foccacia with mushrooms and roasted leeks, stay tuned. It's bound to be delicious. Caryn, our lead baker, was recently in San Francisco at the San Francisco Baking Institute furthering her knowledge of artisan baking and sourdough breads in a week long intensive course. She came home inspired about what we are doing here at the Breadfarm, and eager to jump into product research & development on 100% Rye and/or 100% Wheat breads. We are so fortunate to have a great staff, but even more so, we are lucky to have bakers with open eyes, ears and hands, who maintain their enthusiasm about what we are doing and constantly striving to improve and enhance our product offerings with ideas. We can't wait to see what Caryn comes up with. Another new item gracing our countertops is the Dirty Chocolate Cupcake...an inspiration from our farmers Nate and Shannon, this cupcake is "dirty" in the sense that it's loaded with root vegetables- carrots, beets and zucchini. We add in dark cocoa and chocolate chunks for curb appeal. They are so moist and delicious, you won't believe they are chalked full of good veggies. We have finished a good portion of our Farmers Markets for the
year with tremendous successes. A special thanks to Captian,
Kate, Carrie, Erin and Corrine for making such an effort to sell
bread and educate the public on our fantastic breads and goodies.
It's so rewarding as a business owner to visit the market and see
the hustle and bustle of folks buying direct from the farmers,
producers and bakers peddling their goods. It's even more
rewarding to see the van come home at the end of a summer day empty
of product. We have a few new wholesale bread customers, so if you live in the area and want to check out some new restaurants be sure to try... Prospect Street Cafe at 114 Prospect Street in
Bellingham (360.714.8262) Staffing update....If you see a new smiling face around the bakery, it's Liz, our new bread shaper. A Skagit Valley native, Liz plans on commuting via bike (which we always love to see) and getting her hands in the dough in many aspects of our business. Corrine, a.k.a., "Cocoa" recently joined Washington Conservation Corps and will be filling in now and again at the bakery. Rachel and Jim are working the oven tending loaves, perfecting scores and baking beautiful bread. Jimmy is busy mixing dough and full of ideas about bread, filling us in on scientific theory, processes, fermentation and other "bread nerd" stuff that bakers love to hear about. Sarah, our first employee and baker, has taken a sabbatical to Italy for rest and relaxation, as well as bread research. Lucky her. Thanks to all for supporting your local, artisan bakery.
Breadfarm...passionate bakers making great bread.
Click here for info on current job openings.
Happy eating! Created by Sirius © 2007 All rights reserved. |
 |
|
 |
|
 |
|
 |
|
 |