ARCHIVES     GREATER EDISON     the "OCCASIONAL" LOAF

Summer sweet summer.

Well I hate to say I hope summer is winding down, but secretly I hope it's winding down.  Summer always brings along scheduling nightmares, training new staff, an incredible spike in wholesale and retail business, farmers markets, hot weather, no breeze, fast moving dough, you get the picture. 

The farmers Markets are totally off the hook busy this year.  We can't figure out if it's because our business is more established and people are seeking our products out, if farmers markets in general are just busier this year, if people are trying to indeed purchase locally and direct from the producers or if it's just a fluke.  Anyways the Mt Vernon Farmers Market (on the revetment) from 9am-1pm will be wrapping up mid September for the season.  Rachael is down in Everett at the Marina every Sunday at the market from 11am-4pm until early October.  Renee and Captain will be in Bellingham from 10am-3pm every Saturday until Thanksgiving, braving the weather and selling lots of good stuff.  Thanks in advance for your support of local bakeries and fresh baked goods.

Industry wide, flour prices have stabilized this past summer from the big spike last spring.  We are optimistic that we will be receiving some new trial organic grains through Cooks Mill to try within the next month or so which is good news.  Right now, we are using Rogers Flour out of BC and have been happy with the quality.  While we haven't heard too much backlash from our customers, it's our hopes to return to organic flour as soon it's available and stably priced.

Summer caught us a bit off guard and the 100% Whole Wheat development took the back burner for a spell.  We have it back on the radar and hope to have some more test loaves out soon. 

The Allium Bread is making a comeback this coming weekend!  Our Farmer dough (whole wheat and rye flours) with a melange of organic roasted alliums (spring onions, leeks, shallots) folded in.  Yum.  It makes the best grilled cheese sandwich ever. Look for it at our shop on Saturday and Sunday's as well at our farmers markets.

Other News
Coming soon....we are working on developing a Toasted Oat Peanut Butter Bar, at the request of a friend, that a new gluten free offering.  We also are working on a roasted squash muffin for fall.  Stay tuned.

We have a few new Breadfarmers on staff now...Brady is our new top dog bread shaper, speedy as a whistle blowing locomotive, he has been a great addition to our bread forming table.  Mark is apprenticing this summer on weekends to learn the ends and outs of our doughs, shapes and ferments.  He's a knock out on the counter and fellow cheese connoisseur and a great fit Edison.  Brittney is on counter patrol on the weekends and learning all sorts of new recipes in ancillaria.  Somehow we feel like she has worked for us forever and hope she never leaves!  Bill and Lacy are the packing gods and godesses of the night, ensuring your loaves are up to snuff, sliced and bagged to perfection. 

Hey! The Fredonia Fig Bars have been spotted in all sorts of Edison mouths lately.  Be sure to join the movement and pick one up on your next visit to our retail shop.  Hot sellers of the summer are Aunt Sally's Shortbread and Chewy Ginger Chocolate Cookies.

In case you want a new Breadfarm tee, be sure to check out our new design. Available for a limited time at the bakery.  O-Breadfarm.

Thanks to all for supporting your local, artisan bakery.  Here's to fall-right around the corner! 
Breadfarm...passionate bakers making great bread. 

Click here for info on current job openings. 

Happy eating! 
Renee, Scott, Nell and the Breadfarmers
 

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