I am glad to hold my work in my hands. In a life awash in distractions—thoughts, words, screens—the bread is an anchor. Here, the wet clay of rye, sticky, malleable, and patient. There, the delicate wheat. The doughs are alive and particular. This one wants firm, decisive handling, but that one—be gentle! I mix every dough, up to my forearms, stirring and squeezing flour and water into a smooth mass. I shape every loaf, tipping each with cupped hands into a pan or basket to rise. And when I unload the oven, I examine the bread, noting its triumphs and imperfections: the bloom of a razor-cut line in the crust, the pale, soft sides where two loaves nosed too close together, the curving profiles, the cracks and color. No matter how long the day, no matter how tired I am, no matter how overwhelming the news spinning out of the radio, the sight of the loaves lined up to cool on the rack makes me pause in gratitude. Here is tangible work. Here is what I made with muscle and nerve and the touch-memory of my hands.
See you soon.
Owner | Baker
TODAY AT MARKET
Red & White
Oat & Honey
Mountain Rye + Vollkornbrot
Chocolate Malt Chocolate Chip Cookie
Bittersweet Chocolate Cookie
Oatmeal Fig Scone
Apple Quince Galette*
Brown Butter + Nibby Buckwheat Shortbread
(For pickup Wednesday, Nov 21, at 1313 N State St.)
Apple Quince Pie (serves 8 / $28)
Gingerbread Bundt with Pear Caramel (serves 12 / $42)
Rosemary Potato Bread (720 g / $8)
*Sample the Thanksgiving sweets today at market before you place your order!