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Good morning Bread Eaters. It's a glorious blue-sky Sunday and I'm headed for the hills, but before I go, I wanted to give you a quick update. The near future is an unknown landscape for our community and its small businesses. I remain committed to baking your daily bread because producing beautiful, nourishing food and maintaining the connections between our farmers, millers, bakers, and eaters, feels as important now as ever. Raven Breads is lucky to be in a position to weather the economic uncertainty of the coming months without the high overhead, debt payments, and payroll that are hurting so many small businesses right now. The farmers market represents over half my annual revenue, and because of that seasonal income I operate for the first six months of the year in the red, but even if the market season is delayed, I hope to find other ways to feed you. I've been thinking about ways to make the Spring Bread Subscription safer for everyone involved. Would you like your bread bagged up in plastic? What about having more self-serve bread pickup boxes out on front porches around town? And do you have a porch on which you'd be comfortable hosting a box? If you have other ideas for better bread safety and distribution, let me know! I'll have the Spring Bread Subscription posted on the website by the end of next week. I hope that you're healthy, your hands are clean, your community is strong, and your bookshelves are well-stocked. Sophie Owner | Baker This week in the WINTER BREAD SUBSCRIPTION: Red & White Mountain Rye Baker's Choice: Korn Rye or Corn Rye? (I'm still undecided) Westphalian Pumpernickel, the Baker's Choice loaf for March 25, is available for pre-order until the end of the day. Comments are closed.
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