Well we’ve made it! And so have you! Thanks for showing up with all the crowds this summer. This weekend, maybe you’ll get some breathing room and can talk to us about grain or hopes and dreams (for bread, for anything!) without too many visitors waiting behind you. So come say a last hello and get some goods from our spot in the village, until next year!
Wait…of course…we aren’t just going to disappear until next May! Here’s the scoop on our time away (you knew we would take off eventually right?)
Bread in the stores for the rest of September, but no market-stand goodies until the sweet Grange Farmer’s Market (right? of course!) on Sept 30th. We’ll send an update when it gets close.
Then we are off to Oregon to see some family and be a family for a lot of October. We won’t have bread on the shelves for a while there, so you can crack open Tartine Bread and have a stab at the levain bread process (or just have an-absence-makes-the-heart-
grow-fonder bread break)
Then after we return Andre and the Sunnyfield familes are up for another season of hosting the fall and winter market, so you can come join us there for the small, communal version. We can’t wait to see you and coo over goats together!
But back to the present: Here’s is what you’ll find Saturday.
Wild Leavened Breads
Miche – The moon eclipses the sun, the miche rises in the darkness, the light breaks through, it is baked.
Einkorn Apricot– Sweet and supple, filled with the nutty pop of the most ancient of grains and the most earthy of fruits. A bread for flnting tools and toasting on a rock by a fire by the sea.
Seedy Petites – So, here’s the concept, get this, you know everything bagels right? Like the sesame, poppy, onion, fennel, goodness? Well, now imagine that same goodness, but in and on a bread! Voila!
Rosemary – Sometimes if you want to make a lamb stew with some of the finest lamb in the world from right here on Lopez, you’ll want this bread. Or sometimes if you have a whole tub of Sunnyfield chevre and you just want to eat it for dinner, you’ll want this bread.
Sandwich buns- What buns are meant to be.
Country – Nothin fancy here, just a touch of Lopez grown wheat all mixed up and ready to go.
Lopez Sandwich- Makes the kind of toast you’d want to serve in a little rack on a lace tablecloth with marmalade.
Gluten Free Pan Loaf – Sliced! That rice flour starter really does some heavy lifting.
Rye- The bread of my ancestors, cool maritime summers, dark northern winters, the solid fortitude of rye, growing in the cracks among the seaweed.
Flatbreads – Caramelized onion, fresh kale, basil, zuchinni, tomato, mozzarella, Sunnyfield goat feta and chevre. That tender chewy under and the veggie over…just perfect.
(Mountain Bread will be taking a bread until the Grange market, as will the Rustic Levain)
Tordu- Like the barrel of a wave, totally gnarly.
Wild Leavened Treats
Blackberry Peach Scones
-or- Strawberry Scones- We’re fruit rich!
Gluten Free Blackberry Peach Oat Scones – Oat is such a pleasing grain, fill it with fruit.
Maple Vanilla Cream Cheese Cinnamon Roll – For a few summers we stopped making these because it just didn’t seem to fit the mood and the season. That never happened this year. It’s been an odd one for sure. Luckily we have this treat each week for you to make it through!
Rye Thumbprints – a pure and wholesome treat. House-made Blackberry jam.
Sourdough Croissants – we’ve hit our stride with this this summer, just so you know, each of those layers is pressed by hand….
Chocolate Croissants: Oh. My. Ganache.
Savory handpies– Second breakfast, first lunch. gobble them. savor them. The dough itself is too good, you’re such lucky ducks, you don’t even know.
Blueberry Lemon Curd Galettes and Peach Galettes – Now is the time for this beautiful fruit!
Rose Shortbread- We don’t actually want to share this, the bakery all want to eat it ourselves, but we’ll be generous and sell a few bars!
If you’d like us to hold something just give an email with what and please specify pickup at the bakery or at the market. And cross your fingers we remember!