Howdy doody folks,
Well well well. Just sitting in a golden rainbow beam of sunshine, pouring through dark clouds, the grass’s holy sparkle calling in the birds to peck and scratch for the bugs. Asking me, why don’t you eat the bugs? Come scratch with us in the sun. The frog’s got their chorus going last night for the first time this year, I looked back and it was 1/29/16 that we sent out a bread email about the first frogs of the year. A bit later this year! A colder winter for sure. This is the weather that makes me antsy to open up my seed box and count the carrots and squash we’ll need come summer. Planning for the grain harvest, planning for the soil, planning planning planning.
Those of you who didn’t make it down for our first ever Winter Market in the village a couple weeks back you missed out! The Lopez Island Coffee Roaster building in the old Joinery just behind the Thriftshop and Vita’s is a delight to be in; big beams, natural light, warm stove, the happy murmur of folks chatting and eating.
And there’s Barn Owl goods!
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.
Einkorn Apricot – A fun twist on our new favorite bread. The rich nuttiness of the ancient grain Einkorn all riled up by the deep time flavor of apricots. Hoooo eee!
Fancy Buns – Onion, sesame, poppy, yum.
Gluten Free Pan Loaf – The other side of the coin
Pizza Flatbreads – Not sure if you got one of these last week, but omigosh, out of this world. Fingerling potatoes, mizuna, carmelized onion, sunnyfield feta, mozzarella, rosemary….. i’m hungry!
Wild Leavened Treats
Heritage Apple Scones – A lively mix of island grown apples, half are roasted in the searing flames of our oven, half are sliced fresh, all tossed with rich cinnamon and sugar.
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,
Nathan, Sage, Eden, and Skye