Sometimes I'm dumbfounded by the ignorance and ego that let me start this little bakery with no professional experience. What on earth was I thinking, to begin so far from the beginning, without the traditional five or fifteen years of work under a master baker learning the ancient craft? I've made so many unnecessary mistakes, reinvented the wheel a half a dozen times, at least, when I could have simply learned from the wheelwright.
But then, had I taken a more traditional path, I might have known too much. I might have known the ease of white flour and of yeast. I might have known the sales value of baguettes, airy levains, and pale, sweet pastries. I might have known where one should compromise ethics in favor of cost when sourcing ingredients. And knowning all that, I doubt I could have stumbled through the months and years of ugly wholemeal, sourdough bread. I would have turned away after the tenth or fiftieth bake of dense wheat bread, after the rye collapsed, yet again, and back to the safety of tradition. I would not be here, with wholemeal, sourdough loaves that are good and getting better, feeling my way, slowly, towards an understanding of bread that is beautiful and uncompromised.
Today at Market
Red & White, Mountain Rye, Vollkornbrot
Bittersweet Chocolate and Malted Chocolate Chip Cookies
Black & White Sandwich Cookies (nibby chocolate wafers with fresh vanilla marshmallow!)
Raspberry & Rose Rolls
Orange Cream Raisin Rolls
and a few packages of Membrillo
For Wednesday Pickup
Red & White
Oats & Honey
Bittersweet Chocolate Cookies
There's time to sit back and contemplate the lightening sky while I drink one last cup of tea, and then I'm off to pack up and roll over to the market.
See you soon!
Owner | Baker