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.
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.
(Preorder for pickup at the last market, Dec 21)
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
Black Bread (limited)
Malted Chocolate Chip Cookie
Bittersweet Chocolate Cookie
Hazelnut Snowballs (limited)
Pain d'Epices (test bake)
Comments are closed.
All Bakery Dreaming Bicycles Books And Other Stories Bread Without Metaphor Building A Bakery Business Values Changing Seasons Childhood Community Endings Harvest Forage Glean Home Kitchen Sink Philosophy Learning / Teaching Magic And Imagination Opinion Practicalities Starting With The Soil The Body The Commissary The Garden The Sky The World Outside Time Travel Wonder