Sometimes I find it useful to ask myself very obvious questions. The back of my kitchen notebook is full of scribbled answers. Where is home in five years? What's the purpose of this bakery? What do you want your bread to be?
The answers to the first two were pages long and surprisingly soul-searching, but the answer to the third is straightforward enough:
I want my bread to be beauty and function. To be just a little too dark, cracked from the heat, with a thick crust, brown-black to tan, and the alveoli opening like eyes in a moist, uneven crumb. I want table bread. Dinner bread. A loaf to drop in the middle of a family meal of crossing voices, reaching hands, and passed dishes. A loaf to wrap in brown paper and tuck into a pack, to eat fast on a windy ridgeline, or beside a snow-rimmed alpine lake. A loaf for cutting into sturdy slabs for a sandwich, for searing brown in a buttered skillet, for dipping in thick soup, or for wiping clean a plate. I want my bread to be satisfaction and flavor. I want my bread to be food.
See you soon!
Owner | Baker
TODAY AT MARKET
Red & White, Mountain Rye, (Smoky!) Vollkornbrot
Malted Chocolate Chip Cookies
Bittersweet Chocolate Cookies
Orange Buckwheat Scones
Black Sesame Buckwheat Scones (see above)
PRE-ORDER for 4/25
Blue Corn Nixtamal ($8)
Mountain Rye ($7)
Sometime last year, two WWU students visited the kitchen and market to shoot some video and interview me for the student publication, The Planet. I didn't know they'd decided to use the material till one of them stopped by the market last Saturday. Check out the sweet VIDEO they made about the bakery! My favorite part is the stop motion bike trailer load/unload.
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