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This time of year, without the market to meter my weeks, time goes fluid. Work days and rest days overlap and trade places. There is always more to do but no one besides myself to note its doing. Bake days, with their set schedule and clearly defined goals—this many bags stamped and labeled, this many loaves mixed and baked—are a welcome escape into order and external accountability. A weekend spent clearing the garden of last year’s debris in preparation for spring is even more tangibly satisfying. Soon enough the market will resume and I’ll be wishing for the freedom of winter, but for now I wander between work and leisure, feeling vaguely guilty about the hours wasted in between. So it goes, slow season to busy, and always looking forward to the change ahead.   Speaking of the coming season, Raven Breads is hiring for the Saturday market and the bakery. These two part-time jobs start in April and could be combined by the right person into a single position. If you like bread and bicycles and want to be part of this little business as it grows, check out the job descriptions HERE. Sophie Owner | Baker This is the last day to subscribe to the remaining weeks of the WINTER BREAD SUBSCRIPTION, though you'll still be able to order single loaves going forward. Baker's Choice Subscription: March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye? March 25: Westphalian Pumpernickel Comments are closed.
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