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Well, having spent the week melting my brain onto my computer screen while pretending to build spreadsheets and actually jumping pointlessly between browser tabs and stumbling down useless internet rabbit holes, I have nothing to say to you here. Not even a good walk through the woods to report on, or musings from an afternoon spent watching the rain on the ocean. I didn't leave the house yesterday! That's how bad it's been. So instead, I offer you an interview published earlier this week on the food blog Stir the Pots, given before my bad work habits destroyed my capacity for complex thought and prolonged attention. And now that the rain has stopped I'm off for a ride to check out the Anacortes Farmers Market. Our own winter Bellingham Farmers Market is next Saturday. Raven Breads won't be there, but you should go anyway. Sophie Owner | Baker Did you know you can still sign up for the WINTER BREAD SUBSCRIPTION? It runs through March 25, with pickup every Wednesday in Birchwood (the front step), Downtown (Cafe Velo), or in Fairhaven (Shirlee Bird Cafe). Sign up or order a single loaf for the week ONLINE. Along with Red & White and Mountain Rye, each week I make a different Baker's Choice bread. My choices this winter are: Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! There's 1 spot left in our March class! Sign up through the Guild website. Start Where You Are: Using & Troubleshooting Local Grain Instructors: Mel Darbyshire & Sophie Williams Come learn tools for assessing, baking with, and troubleshooting local whole grains. Leaving the commodity market to support local farms and mills often means dealing with grains that vary from field to field, farm to farm, and harvest to harvest. In this class we’ll bake with wheat and rye flours of variable quality, using sensory evaluation and the batch specs to choose products and adapt formulas to best suit our grain. We’ll talk about how growing conditions effect grain quality, how grain quality effects baking properties, and what to do with a bad harvest. March 5-6, 2020 Thursday 12:00 pm - 5:00 pm Friday 9 am - 4:00 pm The Bread Lab 11768 Westar Lane - Burlington, WA 98233 Registration Deadline: Sunday, March 1st Skill Level: Intermediate to Advanced We are creatures of habit, and often this is a good thing. When the daily acts that make us happy—cooking, eating together, biking in all weather, reading, to name a few of mine—are habit, we do them day after day, regardless of our moods and distractions (though, off course, the same is true of unhappy acts, like my picking up my phone an average of 44 times a day). Habit carries me through my baking days, through the mixing, the shaping, the tasting and touching. Habit has me lining up my tools before every task, has me stacking dishes just so (nested, utensils on the side, lids on so the rye doesn’t dry into cement), has me shaping the first loaf and the fiftieth with the same sure touch. These habits, these ways my body knows what to do whether my mind is centered on the dough or wandering off in other directions, are part of my pleasure in the physical work. But habit is, by its nature, thoughtless. I change a recipe for an immediate reason—adding salt to the preferment in the heat of summer, let’s say—and then that change becomes routine and I carry it on indefinitely—there’s still salt in my preferments, despite the fact that it’s currently 60ºF in the commissary—or until some other circumstance forces me to adjust again. One of the best things about my winter breaks, about breaking the habits that shape my days for 11/12ths of the year, is that I come back asking, Why? Why this ratio of flour to seeds? Why Red & White wheat, rather then all hard red or all hard white? Why do I take ingredients off the pallet, stack them on a cart, roll them into the kitchen, use them, restack them on the cart, roll them back to the storage area, and return them to their pallet, rather than storing them on wheels in the first place? Why don't I schedule breaks into my bake days? Why am I still working in this windowless room? Why haven’t I built my own bakery yet? Maybe this will be my spring resolution: make good habits, as many as possible, at home and at work, and then make time to break them. Sophie Owner | Baker Did you know you can still sign up for the WINTER BREAD SUBSCRIPTION? It runs through March 25, with pickup every Wednesday in Birchwood (the front step), Downtown (Cafe Velo), or in Fairhaven (Shirlee Bird Cafe). Sign up or order a single loaf for the week ONLINE. Along with Red & White and Mountain Rye, each week I make a different Baker's Choice bread. My choices this winter are: Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! There are 3 spots left in our March class! Sign up through the Guild website. Start Where You Are: Using & Troubleshooting Local Grain Instructors: Mel Darbyshire & Sophie Williams Come learn tools for assessing, baking with, and troubleshooting local whole grains. Leaving the commodity market to support local farms and mills often means dealing with grains that vary from field to field, farm to farm, and harvest to harvest. In this class we’ll bake with wheat and rye flours of variable quality, using sensory evaluation and the batch specs to choose products and adapt formulas to best suit our grain. We’ll talk about how growing conditions effect grain quality, how grain quality effects baking properties, and what to do with a bad harvest. March 5-6, 2020 Thursday 12:00 pm - 5:00 pm Friday 9 am - 4:00 pm The Bread Lab 11768 Westar Lane - Burlington, WA 98233 Registration Deadline: Sunday, March 1st Skill Level: Intermediate to Advanced PSA: Watch Community to Community's Facebook page for updates on ICE's violent detention on Friday of local farmworker, Medardo Cruz Ventura. They have listed the phone numbers of our local and state representatives and of the local ICE and CBP offices. Please take ten minutes to call and demand his release. Where Does My Food Come From? An Annual Report The word “local,” like “artisan” and “natural” before it, is a victim of its own success. You can see it proliferating down the grocery isles and across marketing campaigns. The more popular (and profitable) it gets, the more confused its meaning becomes. Is a food “local” if it’s made here, from scratch, with commodity ingredients grown in Kansas or Ontario or Mexico or China or, most likely, all four? What if it’s sourced and mixed and parbaked in a factory somewhere else, but baked and served here: is that local? Is 5% locally grown enough? 50%? What are the geographic boundaries of “local” anyhow? When I say I want to support the local food system through this business, here is what I mean: In 2019 I bought 67% of Raven Breads’ ingredients (by dollar) from producers in Whatcom, Skagit, and King Counties. This number doesn’t include the value of locally produced ingredients, like Whatcom milk and cream, bought through a third party, or the value of the fruit harvested in the back yards and abandoned orchards of Bellingham (every blackberry, cherry, plum, fig, pear, apple, and quince that went into the pastries and bread), so the true value of locally produced ingredients was probably closer to 75%. Of course, not all of my ingredients produced here are grown here. Of the flours I buy from Fairhaven Mill in Skagit (49%), only the rye and pastry wheat are grown in Whatcom County. The hard red wheat is grown near Walla Walla. The hard white wheat and buckwheat currently come from out of state. And the chocolate that I buy from Theo Chocolate in Seattle (8%) is made with cacao and sugar grown by farmers in Latin America and Africa. Butter (12%), as existentially important to pastry as flour is to bread, is still a sourcing failure. Unless you count Organic Valley, we don’t have any local, organic dairies making bulk butter, so my organic, cultured cream butter comes from a large producer in Oregon. Seeds, spices, oils, sugar, and molasses (13%) come from a natural food distributor based out of Eugene, and though I always* buy organic and/or Fair Trade ingredients when purchasing through a distributor, some of these products are likely coming from the commodity organic market, making them only a small step above their conventional counterparts. I try to keep my sourcing as transparent as possible, so please, ask questions. And ask questions about sourcing and supply chains of the other restaurants, food trucks, food producers, and grocery stores you support. The way we eat shapes the world. Soil erosion, CO2 emissions, nutrient runoff, groundwater depletion, farm worker rights, slavery, animal rights, antibiotic resistance, immigration policies: these may seem like abstract, distant issues, but they’re on our plates and in our coffee cups every day. I don’t think it’s possible to eat without causing harm, but keeping the geographic distance and the length of the supply chain between us and the farms that feed us short makes understanding the true cost of the food we eat a little easier. What we understand, we may love. And when we love our food and the soil, the climate, the people and animals who produce it, we may work harder to protect them. Sophie Owner | Baker  *Except when the organic/FT option is out of stock, an unfortunately frequent occurrence when working with a small distributor. The WINTER BREAD SUBSCRIPTION runs January 22 - March 25. Sign up ONLINE. RED & WHITE subscription ($7 / week) MOUNTAIN RYE subscription ($7 / week) BAKER's CHOICE subscription ($8 / week) BAKER's CHOICE menu: Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! Start Where You Are: Using & Troubleshooting Local Grain Instructors: Mel Darbyshire & Sophie Williams Come learn tools for assessing, baking with, and troubleshooting local whole grains. Leaving the commodity market to support local farms and mills often means dealing with grains that vary from field to field, farm to farm, and harvest to harvest. In this class we’ll bake with wheat and rye flours of variable quality, using sensory evaluation and the batch specs to choose products and adapt formulas to best suit our grain. We’ll talk about how growing conditions effect grain quality, how grain quality effects baking properties, and what to do with a bad harvest. March 5-6, 2020 Thursday 12:00 pm - 5:00 pm Friday 9 am - 4:00 pm The Bread Lab 11768 Westar Lane - Burlington, WA 98233 Registration Deadline: Sunday, March 1st Skill Level: Intermediate to Advanced SIGN UP now open to the public I’m a day and a half late sending this out, I know, but I’m likely the only one keeping track. We spent Friday forgetting the sun, driving from the fresh snow and dazzling blue skies of Mazama down below cloud cover, along the river through bare winter hills, and up over the passes to the West Side and rain. Yesterday I headed south early to Olympia for the Cascadia Grains Conference, a full day of workshops and conversation with farmers, millers, bakers, maltsters, and distillers, returning to Seattle well after midnight, my mind buzzing with thoughts of dryland farming, crop rotations, small grain systems west of the Cascades, and infrastructure gaps. The conference marked the end of my winter break. After four weeks of running, skiing, walking, and cycling, of extravagant dinners, of home baking just for fun, of books and sleep, it’s time to return to Bellingham and to work. The WINTER BREAD SUBSCRIPTION starts this week (order by tonight if you’d like bread Wednesday). Those long deferred bakery plans need tending to. There’s real estate, equipment, and financing to research, permits, paperwork, and pictures to sort, all those worthy books on management, accounting, business, and small grain farming to read: more than enough to keep me busy through the winter when I’m not baking your bread. Mel Darbyshire, the head baker at Grand Central and a champion for local agriculture, and I will be teaching a class at The Bread Lab in early March on baking with local grains. It’s currently only open to Guild members, but should open to the general public within the next week or so. And that’s the update, folks. See you back in north country. Sophie Owner | Baker The WINTER BREAD SUBSCRIPTION starts January 22 and runs for 10 weeks through March 25. Pickup in Birchwood (the front step), Downtown (Cafe Velo), or in Fairhaven (Shirlee Bird Cafe). Sign up ONLINE. RED & WHITE subscription ($70) MOUNTAIN RYE subscription ($70) BAKER's CHOICE subscription ($80) BAKER's CHOICE menu: all rye all winter long! Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! Start Where You Are: Using & Troubleshooting Local Grain Instructors: Mel Darbyshire & Sophie Williams Come learn tools for assessing, baking with, and troubleshooting local whole grains. Leaving the commodity market to support local farms and mills often means dealing with grains that vary from field to field, farm to farm, and harvest to harvest. In this class we’ll bake with wheat and rye flours of variable quality, using sensory evaluation and the batch specs to choose products and adapt formulas to best suit our grain. We’ll talk about how growing conditions effect grain quality, how grain quality effects baking properties, and what to do with a bad harvest. March 5-6, 2020 Thursday 12:00 pm - 5:00 pm Friday 9 am - 4:00 pm The Bread Lab 11768 Westar Lane - Burlington, WA 98233 Registration Deadline: Sunday, March 1st Skill Level: Intermediate to Advanced        How could I resist? They taste like baked apples.Check the social media tomorrow for pictures of the winter apple rye bread that's currently rising on the counter beside me in a dish towel lined bowl. And in the meantime, here's the recipe, made fresh this morning, so you, too, can warm your home with a good, hearty bread. Sophie Owner | Baker WINTER APPLE RYE makes 1 large or 2 small loaves PREFERMENT 150 g warm water 150 g ryemeal 10 g sourdough Mix together and leave overnight (10-16 hours) in a warm place, until the mix has a strong, pleasantly sour taste. FINAL DOUGH 275 g water, hot from the tap 350 g ryemeal 10 g salt 500 g apples, chopped or grated all the preferment (optional: a handful of toasted, chopped walnuts) (optional: a handful of raisins or other dried fruit) Mix all the ingredients together. Scoop into an oiled tin or a well floured basket. Proof until the dough is expanded and cracking and feels fragile when pressed (3 to 6 hours, depending on the temperature of your dough and home). Before the loaf has fully risen, preheat your oven all the way up. Bake hot for 10 minutes, then turn the oven down to 325F and bake for another 75 minutes, or until a thermometer in the bottom of the loaf reads 200F. Let cool completely before slicing. The WINTER BREAD SUBSCRIPTION starts January 22 and runs for 10 weeks through March 25. Pickup in Birchwood (the front step), Downtown (Cafe Velo), or in Fairhaven (Shirlee Bird Cafe). Sign up ONLINE. RED & WHITE subscription ($70) MOUNTAIN RYE subscription ($70) BAKER's CHOICE subscription ($80) BAKER's CHOICE menu: all rye all winter long! Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! Snow in the northern shadows but the sunshine is dazzling clear and the pavement dry. There's a drainage pond to our left. "Stop!" I call up to C, who's riding a few yards ahead. "The geese are walking on water!" And my astonished delight is no less when I realize a breath later that the water is a sleek sheet of ice because the geese are skiing, breasts forward, necks tucked back, taking careful, gliding steps across the pond—step glide, step glide—their black feet spread wide. A mallard skis past, post-holing once in her rush to reach the ducks lapping the small, dark circle of water under the trees. And the biggest goose turns back, in a hurry now, or over-confident. His head comes a little forward. He leans towards shore. And just like an amateur skier bent forward into a rise, his feet slide backwards with each step. Step slip. Step slip. Going nowhere fast. Sophie Owner | Baker The WINTER BREAD SUBSCRIPTION starts January 22 and runs for 10 weeks through March 25. Pickup in Birchwood (the front step), Downtown (Cafe Velo), or in Fairhaven (Shirlee Bird Cafe). Sign up ONLINE. RED & WHITE subscription ($70) MOUNTAIN RYE subscription ($70) BAKER's CHOICE subscription ($80) BAKER's CHOICE menu: all rye all winter long! Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! Getting towards dusk and the sky is a crow highway. They fly over in twos and twenties, dropping south, wing-beating, gliding, dipping and rolling like ravens. They’re gathering at the old boat house where they strut and hop over the lawn, blacken the trees, fluff and shake in the shallows. The sky is dream blue: pale and streaked white yellow purple with thin clouds. To the north and east, the mountains glow. The ducks are rafted up on the lake, the stragglers flying in low and hard, skidding to a bright spray stop on the water. There’s a single cormorant standing in black silhouette above a white buoy, and here, on the snag exposed by the winter-low water, a stiff-legged painted turtle immobilized by the cold. All the way home I’m running against traffic, northbound as the crows fly south in the lowering dark. Sophie Owner | Baker The WINTER BREAD SUBSCRIPTION starts January 22 and runs for 10 weeks through March 25. Pickup in Birchwood (the front step), Downtown (Cafe Velo), or in Fairhaven (Shirlee Bird Cafe). Sign up ONLINE. RED & WHITE subscription ($70) MOUNTAIN RYE subscription ($70) BAKER's CHOICE subscription ($80) BAKER's CHOICE menu: all rye all winter long! Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! I can't write you an essay this morning because I've spent more of the past 48 hours than I care to count baking (is this what they mean by Grain Brain?). I'm going to have to let the bread and pastry speak for themselves this week. I know it's raining but come to market anyway. It's our last till April. Sophie Owner | Baker
TODAY AT MARKET Red & White Mountain Rye Vollkornbrot Seedy Buckwheat Chocolate Babka Pain d'Epices Gingerbread Cake Malted Chocolate Chip Cookie Bittersweet Chocolate Cookie Gingersnap Cookie Hazelnut Snowballs Apple Ginger Scone Shortbread Buckwheat Crisps WINTER BREAD SUBSCRIPTION Sign up ONLINE or with cash/check at market Every Wednesday for 10 weeks, Jan 22 - March 25 Pickup in Birchwood, Downtown, or in Fairhaven RED & WHITE subscription ($70) MOUNTAIN RYE subscription ($70) BAKER's CHOICE subscription ($80) BAKER's CHOICE menu: all rye all winter long! Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! 10% of this month's retail sales will go to organizations working for social and environmental justice. “What’s your favorite fruit?” you asked me. I stuttered and stalled. My favorite fruit? How could I ever choose just one? But I have an answer now: satsumas. If I had a box I would sit down right here and eat them all, one after another, the peels scattered like petals on the floor around me, till my teeth felt matte and my tongue stung with the acid. Yesterday at the store I bought only a foolish handful, and ate them all standing at the end of the checkout line, waiting for the cashier to weigh up the rest of my groceries. Next week, when these firm haychiya soften and glow jewel orange against the light, my answer will be persimmon. And at the end of the long, fruitless spring, when the first tiny strawberries appear at market, how could I not love them best? But apricots. But mangoes sucked down to loose skin under the equatorial sun, and that first real banana, creamy and fragrant like no Cavendish I’d ever tasted. But blueberries by the fistful. But dense, floral apples and sun-hot figs. But Himalayan blackberries that smell like all the cracked sidewalk summers of my childhood. I’ve loved each, loved the soft hard heavy feel of them, loved breathing in their taste as it opened on my tongue, loved their colors and the textures of their skin. And is my love less for being so bright and brief, for turning as the seasons turn so that it always faces this moment, now, and the perfect fruit I’m holding in my hand? Sophie Owner | Baker This is the second to last market of the year! We'll be closed from Dec 22 until the Winter Bread Subscription starts up on Jan 22. Place orders for the last market ONLINE with a credit card or at MARKET with cash or check. Preorders (menu listed below) are due by TOMORROW for pickup at the last market, Saturday, Dec 21 HOLIDAY SWEETS Gingerbread Bundt Chocolate Babka Pain d'Epices (made with honey, rye, and spices, mixed and aged for 18 months!! to deep, sweet complexity.) Hazelnut & Oat Snowballs Apple Oat Scones. Plus Malted Chocolate Chip, Bittersweet Chocolate, Gingersnap, and Shortbread Cookies. FILL YOUR PANTRY! Red & White (1.5 kg) Mountain Rye (2.3 kg) Vollkornbrot (2.3 kg) Seedy Buckwheat (1.3 kg) WINTER BREAD SUBSCRIPTION Every Wednesday for 10 weeks, Jan 22 - March 25 Pickup in Birchwood, Downtown, or in Fairhaven RED & WHITE subscription ($70) MOUNTAIN RYE subscription ($70) BAKER's CHOICE subscription ($80) BAKER's CHOICE menu: all rye all winter long! Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! TODAY AT MARKET Red & White Mountain Rye Vollkornbrot Seedy Buckwheat CHOCOLATE BABKA Malted Chocolate Chip Cookie Bittersweet Chocolate Cookie Gingersnap Cookie Hazelnut Snowballs Apple Scone Gingerbread Cake Shortbread Buckwheat Crisps PAIN d'EPICES I'll be donating 10% of sales this month to organizations working for social and environmental justice. This has been a good year. The business continues to grow, despite my failure to hustle, which means I've gotten to feed more people the food that I love. I've made dear new friends and deepened old friendships. I've found time for books and learning, time for powerful conversations, time to live inside my body, time for wild places and for wonder. This has been a hard year. Finding balance between work, community, and my personal life is a constant challenge, and one that has, this year, sent me sliding dangerously close to burnout. My climate grief is a steady ache; thinking about the future, about the world our insatiable hunger is making, fills me with sorrow and fear. Deafened by the drumbeat of suffering and greed in the daily news cycle, I stopped reading the newspaper entirely and retreated to longform journalism and books. In thanks for the good things the year has brought, in celebration of the close of another season, and in acknowledgment of all the times, tired or distracted by work, I failed to show up for our community, I'll be donating 10% of retail sales this month to organizations working for social and environmental justice. I have a handful of projects in mind, but if you have suggestions, especially for organizations working at the intersection of food and justice, I'd like to hear them. Sophie Owner | Baker There are only three more markets this year! The last is the Saturday before Christmas. We'll be closed from Dec 22 until the Winter Bread Subscription starts up on Jan 22. Place orders ONLINE with a credit card or at MARKET with cash or check. HOLIDAY SWEETS (Preorder for pickup at the last market, Dec 21) Gingerbread Bundt Chocolate Babka Pain d'Epices (made with honey, rye, and spices, mixed and aged for 18 months!! to deep, sweet complexity.) Hazelnut & Oat Snowballs (inspired by all the books I've been reading recently about rambling through the British countryside.) Plus Malted Chocolate Chip, Bittersweet Chocolate, Gingersnap, and Shortbread Cookies. FILL YOUR PANTRY! (Preorder whole loaves for pickup at the last market, Dec 21) Red & White (1.5 kg) Mountain Rye (2.3 kg) Vollkornbrot (2.3 kg) Seedy Buckwheat (1.3 kg) WINTER BREAD SUBSCRIPTION Every Wednesday for 10 weeks, Jan 22 - March 25 Pickup in Birchwood, Downtown, or in Fairhaven RED & WHITE subscription ($70) MOUNTAIN RYE subscription ($70) BAKER's CHOICE subscription ($80) BAKER's CHOICE menu: all rye all winter long! Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! TODAY AT MARKET Red & White Mountain Rye Vollkornbrot Seedy Buckwheat Black Bread (limited) Malted Chocolate Chip Cookie Bittersweet Chocolate Cookie Gingersnap Cookie Hazelnut Snowballs (limited) Apple Scone Gingerbread Cake Shortbread Buckwheat Crisps Pain d'Epices (test bake) |
