ARCHIVES     GREATER EDISON     the "OCCASIONAL" LOAF

We are really feeling for the farmers in NW Washington right now...it's June and the soil is so soggy and wet, we wonder when we are going to get some weather consistency and have all these plants start to grow!

Lots new is happening at Breadfarm.  First of all, the farmers markets have started and are in full swinging action for us every weekend.  This means starting early Friday morning our mixer is busy weighing out ingredients, mixing dough and starting our bread processes in swing.  Our formers come in anxious and ready to blast through countless hours of shaping and forming the perfect loaves and Sarah, our original baker, carefully tends through the baking process until the wee hours of the morning.  All so we can bring you fresh baked, delicious, hand crafted breads! 

Find Captain on Saturdays in Mt Vernon (on the revetment) from 9am-1pm, Renee and Carrie are in Bellingham from 10am-3pm too.  Rachael is down in Everett at the Marina every Sunday at the market from 11am-4pm.  Thanks in advance for your support of local bakeries and fresh baked goods.

We get lots of people asking about the flour prices and the good news, is, there isn't much to tell.  Fortunately for the bread baking industry we say a huge increase between March and April and the prices have stabalized since then.  We are still optimistic that we will return to using organic unbleached flour sometime this summer, once the new crop is released and hopefully, the prices drop some. 

Caryn is working on a new 100% Whole Wheat for all you whole grain bread lovers.  Keep on the look out at our retail shop or markets.  We are still hoping to figure out distribution from Bluebird Grains and use a locally grown and produced wheat source. 

Allium Bread and Oatmeal Walnut...coming soon!

Other News

We finally have a gluten free product, Chocolate Peanut Butter Cookies!  Be sure to try one the next time you are in, they are available by the each or 5-pack.  I am working on developing a Toasted Oat Peanut Butter Bar, at the request of a friend, that will also be gluten free.

We also have some new treats for summer....Wonder Bars, our version of organic granola bars, sweetened with Bill's honey and loaded with sesame, flax and sunflower seeds, peanuts, raisins, coconut and dates.  They will give you a little extra energy when you need it most. 

Rhubarb-Orange Jam is on the burner as well as some fresh jars of Frog's Song Farm Strawberry Jam on the shelves now as we clean out our freezer in anticipation of a growing season right around the corner.

We have 3 new Breadfarmers on staff now.  Gregory moved here in March from Vermont and is learning the throes of the mix and the oven now.  He recently sported Breadfarm attire at the Washington State Badmitton Championships and has a killer backhand.  Nathan is new on the mix and turning out some fine dough, and Stephanie can be found on the forming bench shaping loaves.  In case you are wondering who the crazy guy in the Breadfarm tee amidst a sea of ice, that's Andrew one of our past Breadfarmers who marketed for us all the way in Antarctica.

Hey! Next time you are in, pick up some fresh croutons for your next salad...and in case you haven't tried it, our Tonasket 100% Rye makes a killer Ruben sandwich.

Can you believe that we are going to be celebrating our 5th anniversary next month?  Time flies, and we are so lucky to have such dedicated staff to ensure that we continue to make the highest quality bread around as well as such awesome customers who continue to buy it with diligence. 

Thanks to all for supporting your local, artisan bakery.  Here's to summer! 
Breadfarm...passionate bakers making great bread. 

YES!  We are hiring!  Click here for info on current job openings. 

Happy eating! 
Renee, Scott, Nell and the Breadfarmers
 

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