We hope you all are enjoying these long evenings soaked in the perfume of lilacs, watching the swallows turn to bats and the plaintive chirp of the marsh birds as the darkness settles in. We have been catching the end of the days while we can, having been hard at work all winter and spring, in awe of the beauty of Lopez and Midnight’s Farm in this magical season, but also deep into the world of spreadsheets, meetings, projections, trying to figure out a viable way to keep Barn Owl Bakery going on long in to the future…
We’ve been baking lots of bread each year, but, as we are remembering this week, starting the season again, we can’t quite get enough bread to you all in the summer. This will be our seventh summer with our small brick oven and the bricks are showing their age, and so are we, the specter of a 15 hour bake shift is a lot less appealing than when we started this, and while we’ll have Arthur on the bake shift again (welcome back for another season Arthur!) we know that if we’re going to be doing this in 10 or 15 years, it’s time to upgrade our space and our oven.
Maybe you’ve heard some island murmurs about Barn Owl building a bigger bakery and having wild dreams about growing even more grain and more fruit and baking more bread and it’s true, we are! We still don’t know exactly what shape that all takes, but we hope you get excited along with us, keep showing up at the markets and help see us through to the next step, because we can’t do it without you.
You can always find out more while at the market, munching on one of a wild variety of pastries we are bringing on Saturday. Bread too! See you there!
Wild Leavened Breads
Country Bread- The daily bread
Big Country – A 3lb loaf of top shelf bread experience, for the truly dedicated sandwich makers, toast connoisseurs, soup dunkin wild ones, family feeding, table-groaning-under-the-weigh
t-of-the-farm-dinner, kinda folks.
Rosemary – We trimmed the rosemary bushes in our herb bed today, so, voila!
Millet Apircot – a perennial farmer’s market classic, just a touch of honey.
Fortuna Hearth – 100% Lopez Whole Grain is this bread’s story, from tiller to toast.
Mountain Bread- It’s back for its fans, a staple for sure.
Tordu- spiraling on through Spring
Gluten Free Pan Loaf – Naturally Leavened rice flour and a whole grain porridge make this wheat-free bread a real delight when you’re gluten free living.
Wild Leavened Treats
Rhubarb Scones – The first of many, loaded with rich pink tartly tropical rhubarb chunks, all swirled up in our all Lopez grown whole grain buttery rich all wild leavened scone dough.
Gluten Free Rhubarb Scones – a delightful wedge of sweet oats and fruit
Maple Vanilla Cream Cheese Cinnamon Roll – We warmed some of these up on the hearth of the wood oven until they were a gooey sticky bomb of yumminess. All Lopez grown wheat.
Chocolate Croissants: We’ve spent the winter markets working on our croissant dough and have found at last the secret, more butter! No but seriously, these have gone to a whole new level. Made with 30% island grown whole wheat.
Savory Croissant Twist – get your greens and pastry fill in one bite!
Savory handpies– Roasted beets, greens, caramelized onion, 3 cheeses, herbs, garlic.
Rhubarb Custard Galettes – The first blush of spring, effervescent and sparkling, tart and aromatic, the season of the rhubarb is here, all lined up and lovely on their bed of rich custard made with Henstooth eggs. Half island grown wheat.
Lopez Shortbread- At home on a blustery rocky isle is this Scottish traditional treat, made with all Lopez grown Cara whole grain flour.
Cherry Orange Zest Spirals- Light and tender croissant dough all rolled up with a thick paste of dried summer cherries and rich with orange zest. Classy.
In love and light,
Sage and Nathan, Eden and Skye and all the Barn Owl crew…