ARCHIVES     GREATER EDISON

With a few warm days under our belt, we like to gear up for summer by doing what?  Installing ventilation fans!  As you can imagine, without air conditioning, a bakery can be downright hot in the heat of summer.  Well each year we wise up a spell and try and figure out how to keep our bakers cool and our bread rising throughout summer.  Besides some minor construction, we're also training some new staff, scheduling out vacations, upping our pars to get ready for farmers market seasons and adjusting formulas to account for warmer weather conditions in the bakery. 

While the  Bellingham Farmers Market has been up and running since early April, we are right around the corner from starting our full market seasons in Oak Harbor, Mt Vernon and Everett.  We are really fortunate to have returning marketers gracing your presence at all of our markets this season.  Erik will be taking over the helm at Oak Harbor, beginning Thursday May 20 from 4p-7.  This market runs through mid September, so for all you Whidbey Island folk, save gas and come visit us in Oak Harbor for a full line up of breads and baked goods.  Amy has taken on our Everett market on Sundays beginning on May 30.  Rain or shine, this market is in a fantastic location on the Everett waterfront right by the marina.  Open from 11a-4p, be sure to stop by and pick up something tasty.  Mt Vernon, our tried and true "local" farmers market opens for the 2010 season on Saturday May 29th.  As of now, yours truly will be working the booth every Saturday from 9a-1p on the revetment.  Eat fresh, eat local, by direct!  Shop your local farmers market...we'll see you soon!

Rhubarb is now in abundance and we've tweaked our recipe for tasty Rhubarb muffins recently, and will begin baking them daily at our shop and sending off to farmers markets.  A light muffin with fresh rhubarb and a kiss of fine coconut, this muffin is a great breakfast treat featuring local rhubarb.  Also, just in time for berry season, Shortcakes have been reformulated since last year and have found them to be even tastier.  By modifying a cream based scone recipe and adding in a touch of honey, we've found this shortcake to have better keeping qualities and mouth appeal.  We anticipate these being available by early June.  A special thanks to Allison for her diligent testing, and retesting, of these recipes.  We hope you like it!  Now bring on the fresh berries. 

Still in the works are those Seed Balls I keep mentioning and some tasty concoctions called "friands", a mixture of almond meal, sugar and egg whites, topped with fresh berries. 

For those Roasted Allium Bread lovers, this bread should make it's appearance by mid to late June as soon as we can source consistent supply of leeks, spring onions, young shallots and garlic greens.

Taking a big step, we are in the beginning stages of looking for a Production Manager to join our crew at some point this year.  Please follow the link below for more information on how to apply. 

While we don't anticipate needing to hire any other staff for the summer, we love to hear from interested candidates who feel they would be a good fit for a crew. 

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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