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I woke to the heavy beat of rain, but threw myself out of bed regardless (1) and bumped and stumbled my way downstairs to my first mug of tea because TODAY is the LAST WINTER MARKET! I've been working on my dough lamination for weeks (2), but have not yet mastered the wholemeal croissant. In the meantime, I'm using the practice as an excuse to come up with new recipes for imperfectly laminated dough. This week it's Rose & Lebneh Glazed Cardamom Rolls and Orange Cream Raisin Rolls. Actually, these might become market standards, because they're both damn good.  Wholemeal Croissant Trials: delicious but dense. Luckily, I have generous and supportive friends to help me eat through this difficult period. Also on the market menu: Red & White, Mountain Rye, Wild & Seedy, and the best cookies around. Turn in your Spring Bread Subscription sign-up at today and pick up a FREE LOAF.
This is the last week of the Winter Bread Subscription. You can order Red & White, Mountain Rye, Cinnamon Raisin, or a half dozen Bittersweet Chocolate Cookies (3) for Wednesday pickup. That's all for now, folks. It's time to suit up and roll out. See you soon! Sophie Owner | Baker (1) At 5am, achieving escape velocity from the warmth of my comforter requires both speed and timing: I have to be across the room, shutting off my alarm, before I'm awake enough to realize just how much I don't want to be up. (2) Laminated dough is baker-speak for croissant and puff pastry. Both are made by rolling and folding tens or hundreds of layers of butter and dough. Croissant is leavened, puff is not. (3) FYI for you chocolate lovers, the price of these decadent cookies is going up in April to match rising ingredient costs, so now is the time to stock up your cookie tin! Comments are closed.
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