Hello lovely folks,
The long summer days are upon us. We’ve been dreaming and scheming over here at Barn Owl the long winter through, trying to figure out a way to keep our little business growing and healthy. As some of you may know, we’ve been looking into buying some land and building a bakery. We had moved ahead with a property just north of the village up Kingfisher Lane, and had a vision of a simple bakery with a space for folks to come and get bread hot out of the wood fired oven, a place to turn our island grown grains into world class baked goods, with abundant gardens rambling up the hill, the buzzing of the bees in the raspberries, warm winter sun, close enough to the village to be friendly but just tucked away enough to be found, an old stone mill for the kids to grind grain on for fun, mulberry trees. We thought we could do it! Then, reality being what it is, we have decided to let it go. We’ve attached a letter we wrote to our Lopez Village Planning and Review Committee that tells some of the story, and while their decision wasn’t the only reason we gave up Kingfisher Farms, it did tip the scales.
So we’re back to our dreaming, looking around this little island of ours for a patch of dirt to put up some walls and bake into our dotage. Stay tuned!
Wild Leavened Breads
Country Bread- classic and perfect
Miche – the centerpiece
Seedy and Rosemary Petites: Two favorites in a tidy size. Now you don’t have to choose.
Mountain Bread- our danish style rye, ready for adventures in the wild or a lazy Sunday tea break at home.
Tordu- twisty twahsty, sandwich or bruchetta
Lopez Sandwich – Half whole grain (grown on island of course), but super light… A simple and delightful sliced bread for toast and lunches.
Gluten Free Pan Loaf – Naturally Leavened rice flour and a whole grain porridge make this wheat-free bread a refreshing staple when you’re gluten free living.
Wild Leavened Treats
Strawberry Rhubarb Scones – The dearest spring pair. There is nothing like red and pink, short and stalky! All swirled up in our all Lopez grown whole grain buttery rich all wild leavened scone dough.
Gluten Free Strawberry Rhubarb Scones – a delightful wedge of sweet oats and fruit
Maple Vanilla Cream Cheese Cinnamon Roll – These spirals warm your soul.
Chocolate Croissants: Nothing this good is easy…
Savory Croissant Twist – get your greens and pastry fill in one bite!
Savory handpies– The snack perfected. This is knap-sack, day long ramble food.. Roasted squash, tons of greens, sundried tomatoes, caramelized onion, 3 cheeses, herbs, garlic. All Veggie all organic as always.
Flabreads – loaded with island grown veggies
Strawberry Rhubarb Custard Galettes – This cool late Spring keeps us well in Rhubarb Season… 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.
Rosemary and Rose Petal Shortbreads- Two varieties of Lopez Cara Wheat shortbreads, both a deeply fragrant experience of garden and hedgerows aromas
with care and love,