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10/14/2017 The Gingerbread ForestFinally, it's time for gingerbread! If you've forgotten this rather astonishing cake, it's everything a grown-up gingerbread should be: serious, complex, not too sweet. It's bitter-dark with Chuckanut stout and coffee, spiced with ginger, black pepper, cardamom, and clove, sweetened with roasted apples and blackstrap molasses, and with the deep earthiness of buckwheat. Last year I called it Seriously Gingerbread because, as noted above, it's a serious cake, but I'd like to rename it. Something to invoke dark, fairytale forests, I think. If you've been reading Brothers Grimm or The Once and Future King, and have a clever reference handy, bring it with you to market! This is the last week of the first Fall Bread Subscription. You can sign up for the November-December Bread Subscription on the website or at market. Wednesdays, if you haven't noticed, are when I bake all the best flavors you can no longer find at market, like Wild & Seedy, Cinnamon Raisin, Polenta, and Oat & Honey. I'll be gone for the last week of October for a week-long class on the science of bread (how cool is that!!), missing both preorders on the 25th and market on the 28th, so remember to stock up this coming Wednesday and Saturday! Saturday Market Red & White, Mountain Rye, Vollkornbrot Bittersweet Chocolate and Malted Chocolate Chip Cookies Black Sesame & Fennel Palmiers Gingerbread Shortbread Granola Wednesday Preorder Roasted Pumpkin Mountain Rye Gingerbread Shortbread See you soon!
Sophie Owner | Baker Comments are closed.
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