Get your BOB Breads and Goodies at the Farmer’s Market 7/21 @10am to 2pm

Why is it that you can’t get paid to make you own bread, wash your own laundry, or care for your own kids? But if you want someone to do it for you, that can be their job…  Its a strange system we’ve ended up either because life is mostly maintenance, chores, sustenance, that could take up our whole days and not be so bad, but we have to add in the money making, the jobs into it all. We all have to find extra time in the fullness of life itself to make money, and it does always feel like a separate endeavor.The lucky of us get to mash it all together and have a life that is “live/work”. Work, play, practice, discipline; I think one of the reasons we love doing what we do is the bakery work sort of combines it all in a headlong rush of bubbly doughs and seat-of-our-pants bake shifts.
Anyway it’s a rushing time, and a slogging time, and joyfully full and crazy time for us and everyone we talk to. The long summer days push all of us Lopezians to our limits, cooking, baking, building, gardening, partying, preserving, maintaining, hustling. The maintenance and the chores and the sustenance are the weight of the days and also our joys.
Wild Leavened Breads
 
Village Country Bread-  A friendly favorite, goes with everything…
 
Miche – MMMEEEEEESH. Went really fast last week, we’ll make some more.
 
Rosemary petite- A little bread to fill out your summer meal
 
Seedy Petite- lots of flavor in a little package
 
Millet Apricot– You’re just eating out of the garden (or from a pile of veggies from the market, or both!) and you fry up a slice of this in butter to go with and you’re set for the day. 
 
Lopez Levain –   Grown, threshed, milled, baked, on Lopez. All whole grain, tender and delectable. A special bread indeed. 
 
Mountain Bread-  our danish style rye, ready for adventures in the wild or a lazy Sunday tea break at home. 
 
Tordu-  the baguette’s more wild and artsy cousin. 
 
Cara Sandwich –  The toast with the most.
 
Gluten Free Sliced– Whole grains, no gluten, wild leavened… look no further. 
 
 
Wild Leavened Treats
 
Mixed Berry scones- Hey, we made it into full on summer! With an array of fruit to enjoy and share. Lopez raspberries and blueberries tucked into our whole grain naturally leavened dense and buttery scone dough. Makes a summertime tea complete. 
 
Gluten Free Mixed Berry Scones – a delightful wedge of sweet oats and fruit.

Maple Vanilla Cream Cheese Cinnamon Roll – These spirals warm your soul.
 
Croissants – Naturally leavened is a feat when it comes to the architectural marvel of laminated doughs like the one that creates croissants. Wild yeasts have to be managed just right to do the kind of heavy lifting that isolated commercial yeast does (all while providing more flavor and dough strengthening, and digestibility to boot). We have a special starter just for these doughs that are prepared for a slightly sweet environment. Give thanks to the mother. 
Chocolate Croissants:  kind of just a really delightful eating experience.
 
Savory Pesto Twist – get your greens and pastry fill in one bite!
 
Savory handpies–  A picnic in the waiting.  Roasted squash & beets, tons of greens, caramelized onion, 3 cheeses, herbs, garlic. All island grown veggies from Goosefoot Produce, Horsedrawn Farms, Midnight’s Farm and C’s Greens. 
 
Flatbreads – “pizza bread” said a customer this week. Maybe redundent but why not? we sort of think of it as “lunch bread” or “garden bread”…loaded with island grown veggies from all our friends at Horsedrawn Farms, Goosefoot Produce, Rose Root Farms, Midnight’s Farm, Sunnyfield Goat Dairy. We couldn’t do any of this beautiful foot without you. 
 
Cherry Cheescake Galettes – Deep red Lopez Grown Buddha Tree Cherries cozy in cheesecake in our galette dough. Not really something words can do much for…gotta eat it. 
 
Sprouted Lopez Wheat Shortbread-  We’ve taken to sprouting up some of our island grown grains, then drying them back out, then having Steve stone mill them for us. Then, we bake that into pastries. Labor of love. But here at Barn Owl we firmly believe that grains should be sourdoughed or sprouted before you eat em. 
From Diane: This reminds me of a quote from the book (With a Measure of Grace) written by the two women who run Hell’s Backbone Grill in Utah :  “I slept and dreamed that life was joy, I awoke and saw that life was duty, I acted and behold: duty was joy.” (Rabindranath Tagore)