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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 late August 2009 The sweet smell (?) of fish running up the Samish River...ripe blackberries dripping off of their vine awaiting tender fingers to pick them...cool mornings...workers and tractors harvesting food...ripe corn! Breadfarm celebrated our 6th anniversary this past July! WOW! Where does the time go? All we can say, is while this business still keeps us busy, it's so rewarding. To hear customers return to our shop or market stands commenting on how this loaf is soooo good. To have job applicants tracking us down to say they want to work for a company that is small and makes great product. To have staff that really cares about what they do, their co-workers, their work environment and the products they hand craft each day. Thank you to everyone for supporting us, and for making Breadfarm what it is today. We are utterly aware that we would not be here without you. Being that it's late summer, farmers are off pawning their goods.
We think we have great relationships with our local farmers and the
flexibility to incorporate in-season produce into many of our
products. So here is a shout out to our local farmers: Slow Food Skagit River Salish Sea is hosting an EAT LOCAL picnic on September 20 at the Blanchard Community Hall from 1p-4. Potluck, rain or shine. Come and share food with your neighbors and see what a bounty we really have here in the Chuckanut foothills. For more information, visit www.slowfoodskagit.org We will be sending a group of bakers to Portland in mid October for a Bread Bakers Guild event at Western Culinary on Viennoiserie. Not that we currently make any laminated dough at the Breadfarm (until we get a proof box) but we think it's great to keep people in the learning phase of baking. Plus, Portland has some great bakeries we can visit! Mmmm...look for our Allium Loaf. Made on Saturday and Sunday's, this is a staff pick for the best grilled cheese sandwich you have ever tasted! Caryn is working out the kinks of the Ladysmith Apple Bread which will be our fall Occasional Loaf. A light wheat dough, with roasted apples, fermented apple starter and a kiss of honey make this a great loaf to eat. All of it. In one sitting. Stay tuned for more info on a release date, (available only at our shop and at the farmers markets). Lastly, the Winthrop All Wheat has been a great success. Thanks to Bluebird Grains for the great flour. This loaf is made Thursday through Sunday, and is also available as a demi baguettes for you wheat baguette lovers. To our amazement, downtown Edison is bustling with activity. The Farm to Market still has the best Polenta Cakes we have ever tasted (their sandwiches and daily soup aren't bad either). Slough Food has a swanky slough-side patio with grilled sandwiches, fresh green salads and wine by the glass. Jessica Bonin and James Reisen continue to create artistic masterpieces at the Lucky Dumpster. The art shows at Smith and Vallee draw a respectful crowd, and they just purchased a new (old) building where they plan to move their Deming based wood working mill/shop to sometime in the future. Tweets is going mainstream; offering espresso, hand crafted ice cream, and soon-to-be simple, fresh breakfast and lunch options. You'll find tasty cookies at our counter while you walk through town. And if you want to savor a bit of Breadfarm for months to come, why not pick up one of our stylish new t-shirts or grab a tea towel for a quick gift. Thanks again to Erin of Red Boots Design for her local screen printing of our wearables. Breadfarm...passionate bakers making great bread. Click here for info on current job openings. Happy eating! Created by Sirius © 2009 All rights reserved. |
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