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A Road Less Traveled

4/29/2017

 
Sometimes I'm dumbfounded by the ignorance and ego that let me start this little bakery with no professional experience. What on earth was I thinking, to begin so far from the beginning, without the traditional five or fifteen years of work under a master baker learning the ancient craft? I've made so many unnecessary mistakes, reinvented the wheel a half a dozen times, at least, when I could have simply learned from the wheelwright. 

But then, had I taken a more traditional path, I might have known too much. I might have known the ease of white flour and of yeast. I might have known the sales value of baguettes, airy levains, and pale, sweet pastries. I might have known where one should compromise ethics in favor of cost when sourcing ingredients. And knowning all that, I doubt I could have stumbled through the months and years of ugly wholemeal, sourdough bread. I would have turned away after the tenth or fiftieth bake of dense wheat bread, after the rye collapsed, yet again, and back to the safety of tradition. I would not be here, with wholemeal, sourdough loaves that are good and getting better, feeling my way, slowly, towards an understanding of bread that is beautiful and uncompromised.

​Today at Market
Red & White, Mountain Rye, Vollkornbrot
Bittersweet Chocolate and Malted Chocolate Chip Cookies
Black & White Sandwich Cookies (nibby chocolate wafers with fresh vanilla marshmallow!)
Raspberry & Rose Rolls
Orange Cream Raisin Rolls
and a few packages of Membrillo

For Wednesday Pickup
Red & White
Mountain Rye
Oats & Honey
Bittersweet Chocolate Cookies

​There's time to sit back and contemplate the lightening sky while I drink one last cup of tea, and then I'm off to pack up and roll over to the market. 

See you soon!

Sophie
Owner | Baker

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  • Home
  • About
    • Bakery
    • Weds + Sat Preorders
    • Saturday Farmers Market
  • Order
  • Stories
    • Newsletter
    • Up Rye Zine
    • Press
    • Instagram
  • Contact