ARCHIVES     GREATER EDISON     the "OCCASIONAL" LOAF

Breadfarm is gearing up for what appears to be a fun summer. 

Camp Bread was a blast.  Scott, Nell and I traveled to San Francisco in late May for a little R& R followed by participation in the Bread Baker's Guild's 2nd Annual "Camp Bread".  Comprised of over 250 artisan bakers from throughout the world, Camp Bread was an informative 3 days of hands on labs, lecture and tours held at the San Francisco Baking Institute.  Scott spent his time with 8 other bakers learning how to build an Alan Scott brick oven from scratch.  For over 10 years, we have thought of having a brick oven in our backyard, and while this might not be the summer to build it, at least now he has had the experience.  I spent a day touring bakeries and flour mills in the South Bay, a day learning about Rye Flour and a day in lab learning about enriched dough's, picking up some great recipes and techniques for a "baked" doughnut, Stollen and Kugelhopf.  We aren't really sure if these will become incorporated into Breadfarm's product line up, but at least they are on the back burner.  Nell was too young for class, so she spent the time going to parks and the beach with our good friend Iris. 

We have some great new breads, some awesome new staff and some even greater new wholesale customers. 

The Oatmeal Walnut Bread has returned to our Occasional lineup of rotating favorites.  This is a breakfast treat, toasted with a touch of honey, we think it's pretty delicious.  A blend of whole wheat and rye flours with toasted oat groats, toasted walnuts and a sprinkling of steel cut oatmeal on top, you can find this bread baked daily through June. 

Sausage buns are also on our radar, just in time for grilling season.  Available in 6 packs, these buns will compliment the finest sausages around.  We are currently selling these at the Bellingham and Skagit Valley Food Co-op, at our area Farmers Markets and our retail shop. 

Available for a limited time at our shop is Rose Petal Jelly.  Made with local Nootka Rose's, organic sugar, a touch of fresh sage, cloves and lemon, this is a specialty jelly, earthy on the palate and fragrant on the nose.  I specifically like it on toasted Baker White. 

Also, our late spring preserve is Rhubarb Orange Jam.  Local rhubarb, organic cane sugar and honey, fresh orange juice and zest combine to make a zippy spread.

We are working on a macaroon recipe for our next delicious cookie offering.  More to come!

A special welcome to Chelsea, Rita, Sarah and Carrie who recently became Breadfarmers.  Hailing originally from Michigan, and more recently from Utah, Chelsea is commuting via bicycle to shape loaves for us.  We think this is pretty cool, and her bread isn't bad either.  Rita is our packer, and in a wholesale bakery, a packer is everything.  Catching all the little mistakes, Rita ensures that our wholesale customers stay happy and healthy by getting lots of bread each and every day.  She is a true superstar, and we are fortunate to have her on staff.  Sarah is our new driver, hailing from Conway, just down the road.  She is smart and witty, a hard worker, safe driver and barrel of laughs.  Thanks Sarah, for getting up at the crack of dawn to make sure our bread gets delivered!  Carrie, a born and raised Skagit Valley girl, is holding down the fort at the Bellingham Farmers Market a few weekend's a month.  Her favorite bread is the Black Olive Baguette.  She is smart, spunky and a great saleswoman.

Bellingham Golf and Country Club is using Breadfarm for some select table bread, Harris Street Cafe in Fairhaven recently put us on their menu.

Hey, if you are out and about, remember, you can find Breadfarm at the Mount Vernon Farmers Market every Saturday from 9am-1 and in Bellingham at the Market on Saturday from 10am-3.  Eat local, buy direct, support your local Farmers! 

I was recently the guest chef at the Bellingham Farmers Market "Chef in the Market" and have 2 new recipes for you to try...Spring Pesto with Trumpet Mushrooms on Crostini and Rhubarb Parfait's (made with Breadfarm Granola).  Yum Yum.  Click here for our Recipes page.

If you are the radest baker around, of course we may have a job opening for you.  Otherwise, we are pretty much staffed out for summer.  Keep posted. 

Click here for info on current job openings.

Happy eating!  Renee, Scott, Nell and the Breadfarmers

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