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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 mid summer 2007 HAPPY BIRTHDAY BREADFARM! We celebrated our 4th year of business on July 3rd. We celebrated by closing down the bakery for a day and having all of our fellow Breadfarmers over for a summer party. Tasty Slough Food appetizers, delicious grilled chicken and salmon sandwiches and a dessert spread that made your mouth water. Thanks to Iris for the stylish baking aprons and to Red Boots for the hip summer 2007 tees. Thanks to everyone for your support of our great bread! Breadfarm got some pretty sweet national press in the July issue of Gourmet Magazine. Lummi Island's Willows Inn was featured in an article on farm to table cuisine. Chef Craig Miller's menu revolves around what is growing in the inn's garden. It also has emphasis on locally made ingredients, including Breadfarm! The Willow's Inn is a great get-away. The food speaks for itself in being amazing...we love Prawns on the Deck, every Sunday from 5-8pm. Lummi Island scenery is breathtaking, the beds so comfy and the hospitality of Judy and Riley second to none. Take a walk on the beach, play some bocce...enjoy! For more info visit their web page at www.willows-inn.com What's new in the retail home front? FIRST OF ALL...check out our new sign, made by local artist Reis Neimi, Breadfarm is now officially on the map of stylish, hand-crafted cool signage. We have delicious Strawberry Lime Jam and also Strawberry Jam with Fresh Mint and Black Pepper. They are made with Frog's Song Farm's best organic strawberries. We also have tasty new Coconut Shortbread Cookies, Rum Raisin Cookies and the famed Cocoa Nib cookies, available now by the each or in a pack. Hoagie Bun's are here! We were going to call them "Sausage Buns" but silly customers kept asking what type of sausage was in them...so...we named them HOAGIES! A lightly yeasted dough, cooked on the pale side means nice, soft, squishy bread that will compliment your next sausage or hot dog cook out. Available in 6 packs for $5.50 and baked daily. We are currently selling these at the Bellingham and Skagit Valley Food Co-op's, at our area Farmers Markets and our retail shop. CINNAMON TWIST BREAD is being made now, we will have this new tasty concoction available every day but Tuesday. Its an egg based dough, sweetened with a touch of local honey, and then twisted up with lots of sugar and cinnamon. Get out of here. It's soooo good! ROASTED VEGGIE FOCCACIA'S are in the early stages of development. Our airy baguette dough, with roasted baby potatoes and beets folded in, brushed with olive oil, topped with shaved zucchini and herbs and a dusting of salt & pepper. For the time being these will only be available in our shop and at our Farmers Markets for $4.50 each. Summer is a great time to cook outdoors and GRILLED BREAD SALAD is the way to go. You can use day old bread of any sort, lots of tasty lettuce and whatever fresh veggies are growing in your backyard or local area farmers market. Yum Yum. Click here for our Recipes page. Our staff is awesome....Jimmy arrived in early July from Missouri
and will be mixing dough and working on the development of some
tasty rustic pastries. Corinne is a recent transplant from
Texas and has great touch for the bread as well as patient amusement
for the retail shop. Local Edisonite, Red Dan is going to be
pushing the bio-diesel powered Sprinter around on the delivery route
for a few weeks. Sean is back from his honeymoon, Sarah
celebrated her 4th year with us (I wonder how many loaves of bread
she has baked???, Jason is dialing out the office and Grace just
surpassed 2 years forming loaves. Click here for info on current job openings. Happy eating! Renee, Scott, Nell and the Breadfarmers Created by Sirius © 2007 All rights reserved. |
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