Summer bounty, a price hike, and the oven

I love the exuberance of all the fruiting and flowering plants this time of year, their enthusiasm so explosive it bursts out in reds and yellows and vibrant violets. Who needs fireworks when we have such a wealth of flowers? Even from here, sitting at inside at a desk on this early grey morning, the nasturtiums and scarlet runner beans crawling up the trellis outside the window are as cheerful as sunshine. ​

flower distractions

This also means we're in the season of abundant fruit. I have cases of apricots ripening in the kitchen that I've been turning into preserves, dried fruit, and beautiful pastries. The flat of raspberries I picked up at the market got rolled into this week's sourdough buckwheat scones. There's peach & earl grey jam cooling on the counter beside a bowl of blueberries. We are surrounded by such riches!

apricot tarte tatin

Speaking of riches (sort of), I've decided it's time that I get rich. Well, not really, but I have decided, after much hand wringing and internal debate, that I can't put off raising bread prices any longer. I love making you hand mixed and shaped, long-fermentation, organic, sourdough breads with locally milled flour, but it's an expensive and labor intensive process. It's time and past for my prices to reflect something of that reality. Plus, if you didn't notice, I increased my loaf sizes by a third at the beginning of the year (at 720 g they're definitely the biggest bread in Bellingham!). Starting next week, bread prices will go up $1 per loaf.

But for one more week you can get your Mountain Rye, Red & White, Rosemary Sea Salt, and Black Sesame breads at the market for the shockingly low price of $6-$7! 

See you soon.

Sophie