Barn Owl Bakery in the last week of May, Wednesday and Saturday for fresh goodies

Holy wow, that was a rainy Saturday market! So many sweet locals and super soggy intrepid bikers! Thank you so very much for coming out and supporting our market. 
So, here’s what we are up to this week: Eden (who wouldn’t take offers to leave the market for cozier spots and looked like she should be adopted by seals at the end) overheard me mention to an inquiring customer that yes we have millet apricot bread and lots of lovely pastries at the Wednesday open house farm stand and quickly interjected “AND BAGELS!” oh, right of course! 

THERE ARE BAGELS ON WEDNESDAY NOW.

We haven’t made these in….hm, let’s say four years. !? That sounds a little preposterous because what kind of bakery operation has a four year bagel hiatus, but the last time we made them Skye wasn’t alive and Blossom was at the old spot so that’s I think right. Okay, so you stopped waiting, we get that, but we didn’t! Now we have fresh staff energy and a walk-in and a Wednesday open house farm stand day and all the stars have aligned for fresh handmade ORGANIC SOURDOUGH BAGELS. Stock up on chevre from Sunnyfield and you’re set for lunch. 

Okay, while you’re there for bagels you can also find the following this Wednesday (5/29) from 9am to 2pm (ish!) (OKAY AND DON’T FORGET TO SCROLL DOWN FOR SATURDAY TOO, THIS EMAIL IS NOW A TWO PARTER!) 

Here’s what we have Wednesday (5/22) from 9am to 2pm on Midnight’s Farm

Country Bread – your daily bread. It’s good old, it’s special fresh. 

Millet Apricot- tucked in morsels of toothiness and sweet

Sourdough Croissants and their Chocolate variation – these really are pretty special 25 minutes out of the oven. Heritage grain, whole pastured butter, goodness. Hard to find, and here you are!

Rhubarb Scones -Why does Spring and Summer come in all things pink?

Savory veggie hand pies – a quick savory bite loaded with island grown goodness straight from the farms of Lopez, all local!   

Puff Pastry Pizzas – The spinach this spring from Horsedrawn and Goosefoot is worth putting in all our savory pastries and we did!” Variations on a Theme” is the way to do seasonal local veg. 

Rhubarb Custard Galettes- sweet, tangy, rich, and vibrating with that rhubarb energy

Sprouted Lopez Whole Grain Rosemary Shortbread- has a following….

Bagels in three flavors: Onion, Plain, Sesame, Poppy, and Everything. These are made rolled out by hand and boiled and baked traditional style (would we do it any other way?). Not only are they delicious but they are fun and adventersome to make…just watch Arthur get it all together!
The options for good bread is increasing and it’s easier to find breads without a lot of junk, not so much for bagels! Come and get something really worth eating. 

Mostly self serve, Arthur and Ona will be around to field any pressing concerns or delightful conversation, we’ll see you all tomorrow. 

At the Saturday Farmer’s Market, (6/1, yeah June!) from 10am to 2pm in the Village… Rose will be helping me out again and hopefully we won’t be quite so soggy. That rain was really something wasn’t it! It was rather fun spending the day watching it not let up in the least. I hope all those weekend campers got a hot fire going once it cleared!

We’ve got the whole array of too many things to choose from for Saturday, so come and get your faves!

Wild Leavened Breads

Village Country Bread-  The daily bread, and now you can get it almost that often!

Miche – bread worth gathering around. 

Seedy Petite- loaded up with the rich protein goodness of toasted sunflower, sesame, poppy seeds with a dash of dried garlic and onion and a crust of fennel. Flavor, nutrition, succulent goodness. We all missed this one on its winter break for sure!

Barley Raisin– We love these plumped up whole grains, so chewy and wholesome, the raisins make it a treat. French Toast winner!

Lopez Levain –   This is our challenge, this is our passion, this is the risk, this is our chance, this is the culmination of work done by farmers and millers and bakers right here in our community to keep alive the ancient secrets of the grain.  Like any life lived within the constraints of our natural world, sometimes this bread isn’t the easiest path, but it’s always the path that speaks to our hearts, that speaks of love.

 

Mountain Bread-  A traditional Danish style Rye, made with Spelt and a hundred other things. Slice it thin, top it savory or sweet or not at all!

Tordu-  The perfect bread when you don’t know what bread to get

Lopez Sandwich –  A tender and functional send up to the classic white sandwich bread, made with whole grains grown here on island and Skagit grown flour.

Gluten Free Sliced– Whole grains, no gluten, wild leavened… people come from far and wide to hunt this down.

Wild Leavened Treats

Lopez Rhubarb Scones  Chunks of tart rhubarb with a jammy rhubarb compote layered in. Delightful! Makes you say “what Strawberries?’

Gluten Free Rhubarb Scones – with oat flour and brown rice flour, totally delectible alternate to the above!

Maple Vanilla Cream Cheese Cinnamon Roll – We can always improve on a good thing…these are yummier than ever!

Croissants – whooeee! A lot of effort and magic and luck and goes into getting these right. 

Chocolate Croissants – a classy pair for sure

Savory Pesto Twist – Loads of Spring herbs and greens!

Savory handpies–  We head out to the garden and down to the farmstands and swing by the farmer’s booths at the farmer’s market each week, buying whatever looks good, smoosh it up, and voila, hand pies! Made with our signature heritage grain yogurt pastry dough and filled up spinach, leeks, caramelized onions, organic mozzarella cheese, and herbs.

Flatbreads – all savory goodness with Goosefoot Spinach and Sunnyfield Feta! 

Lopez Rhubarb Custard Gallettes -Because Custard begs for rhubarb and vice versa

Sprouted Lopez Wheat Shortbread-  Rose or Rosemary, we’ll decide this week!

Blackcap cheese Danish…Your new treat on the table! And we saved it until the bottom so you loyal readers have first dibs! We dipped into our summer stores to mix up our fruit offering and what better way to enjoy the tart blackcaps than in a cheese-cakey croissantypinwheel delight! 

Rye Thumprint Jam Cookies– Get there before the few folks who like to buy them all!

Chocolate Chip Cookies– Lopez Sprouted Wheat because you want to have your cookie work hard for you and really be worth it. You can use all those nutrient now and how about that flavor?!

Feel free to reply this e-mail and request to hold something for either Wednesday or Saturday and we’ll do our best to remember!

with love and peace,

Nathan & Sage and the whole fam and team