All things considered, the bake for the first Saturday farmers market of the season went smoothly. Sure, I left the oven on high and scorched the Mountain Rye crust (discounted, the insides are still lovely), and added extra hours to the day by managing the preferments poorly, but there were no unmitigated disasters. We'll have a table full of lovely breads and sweets for you at the Market Depot from 10-2.
See you soon.
Owner | Baker
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