Well, to be honest we’ve had a hard time tearing ourselves away from the internet this week as we watched the new administration lay waste to our democracy. And, in equal measure, watched as millions of folks tweeted, marched, chanted, called, wrote letters, facebooked out a resounding ‘no way buddy.’ Equal parts terrifying and inspiring. The thing that anchors us? Baking! We all still have to eat, that’s the fundamental principle of life.
A few big news items:
1. The Winter Market has moved! We’re giving Sunnyfield Farm a little break for them to take care of their goats and let their lawn grow back. They’ve been amazing gracious hosts and we’ll certainly miss the goaty barn. We’re headed to Lopez Coffee Roasters in the village. That’s the old Joinery building just behind the Thriftshop and Vita’s. We’ll have the woodstove cranking, Josh’s kraut and noodle bowls, Dean’s coffee, Woodland Keep, and we’ll be there as well of course!
2. Pastry’s at Blossom Grocery! – This past week we started a pastry delivery to Blossom, so if you’re in the village, want a quick organic snack made with local fruits, veggies, and wheat, add pastured butter, eggs, Sunnyfield goat feta,and you’ve got a wholesome delicious pastry. Love it!
Here’s what we’ve got for tomorrow:
Wild Leavened Breads
Country Miche – big tub of lively bubbly dough, stretchy, full of life, gentle, into the oven, dark and rich, the epitome of the process.
Lopez FullGrain – All heritage Lopez wheats.
Ancient Einkorn – Loved this bread last week! Can’t wait!
Fancy Buns – Onion, sesame, poppy, yum.
Gluten Free Pan Loaf – The other side of the coin
Flatbreads – We’re bringing back the summer classic, our satisfying pizza dough topped with all the best produce and Sunnyfield goat cheese our island has to offer.
Wild Leavened Treats
Pumpkin Scones – Helen’s Farm finely netted pumpkins roasted up two ways, mixed rich with cream, egg, and vanilla, all folded up in our buttery sourdough scone.
Gluten Free Apple Oat Scones – Same deal, no gluten.
Cinnamon Roll – Our unique and oddly satisfying take on the cinnamon roll. Fermented locally grown Chiddam Blanc flour, rolled up and slathered with butter, cinnamon and sugar. Topped with a nutrient dense butter, cream cheese, and maple syrup icing.
Rye Thumbprints – Eat em by the handful
Sourdough Croissants – A irresistible challenge for us, virtually unheard of in other bakeries, so far we’ve just been loving the unique chewy flavor of this layered buttery delights.
Savory Twists – Our croissant dough, cleverly twisted up with caramelized onion, mozzarella, Sunnyfield goat feta, and winter greens. Sweet, savory, crispy, yummy.
Apple Buns – Using our rich and buttery croissant dough, we layer in stewed cinnamon apples and spiral it all up into something very close to absolute deliciousness.
Love ya all,
p.s. if you’d like to reserve something just give us a shout!