BARN OWL BAKERY

Artisan craft bakery on Lopez Island

BARN OWL BAKERY

Baguettes!!

Today we spent all day making baguettes. The Bay Cafe had its opening today with new owners, Tim and Kristin Shea, and we just knew they’d want to serve up our bread. It worked out and Tim ordered up a bunch of baguettes. We hadn’t really made classic baguettes before, but were up for the challenge. We’ll have to toy with the cooking time and the look, but the taste and texture is pretty perfect.    If you plan to check out the Bay’s first week, you’ll find familiar Barn Bread on your table, and we’re really excited it’s there. If you’d like to try a baguette without the whole meal deal, we’ll be selling just baguettes tomorrow at Vortex. $4 Each.    Our next bake day with regular loaves for subscription pick-up and for sale will be Friday.  Bread in abundance and we’re pretty thankful for that.   Best wishes,   Sage and Nathan.

Barn Bread tomorrow at Vortex 10am-3pm

We have three breads to choose from tomorrow, Friday 2/3 at Vortex Cafe:   Whole Wheat Organic Washington grown whole red and whole white wheat, wild sourdough culture, and celtic sea salt   Rosemary Organic Washington grown whole red and whole white wheat, Organic all-purpose flour, wild sourdough culture, and celtic sea salt   Tordus (twisty baguettes) Organic Washington grown whole red wheat, Organic all-purpose flour, wild sourdough culture, and celtic sea salt   Community Supported  If you have money for pre-paid bread, or talked to us about starting a subscription this week you’ll have your name on the list at the counter at Vortex, be sure to check off your name.  Bigger Bread This week we tried out making bigger loaves, but are keeping the price at $4 for subscribers and $5 We’re just playing with our standard size to see if it’s more satisfying for you and as always we love your feedback. So is the bigger size a dream come true? Or just too muchbread in one go?   Freezer Deal As of today there are no more frozen loaves in the freezer, we’ll let you know if that changes this weekend, but just so no one […]

Barn Bread Today! At vortex 10am to 3pm

Apologies for the late notice e-mail, internet has been down at Midnight’s Farm.   You can pick up bread today at Vortex from 10am until 3pm. We have our light levain (50% whole wheat, 50% white flour) in hearth loaves as well as tordus (our twisty version of a baguette) We will also have our toasted sesame, becoming a fast favorite, this week made with 2/3 whole grains and 1/3  white flour.   Also, given the slow season and many dedicated customers off in warm places we have discounted bread in the freezer in the Bred Shed at midnight’s farm. This is a great way to stock up and save. There is a weight on the freezer, so feel free to move it and replace it when getting your bread. Happy eating! Sage and Nathan

Limited bread sunday for pick up at Midnight’s by request

Due to travel and weather we will be doing a limited bake tomorrow and will have bread available for pick up at our house at Midnight’s Farm. We are in the Granary, on the left as you first drive in, little cabin South across the lawn. We’ll put up our Fresh Bread Sign.   If you would like to pick up or purchase bread give a call or e-mail and we’ll save you a loaf.    You can get bread day Sunday, starting first thing in the am. We will also be delivering bread to Salmonation in town Saturday evening, about 5pm. So if you’d like to coordinate getting a very fresh loaf in town Saturday night let us know.   We’ll be baking a Light Levain and Toasted Sesame.   We’re looking forward to February’s more regular bread schedule, until then, thanks for your support and enjoy! 

Friday Bread at Vortex 1/13 (10am-3pm)

Some delicious bread awaits you tomorrow at Vortex cafe. There will be: 100% Whole Wheat Organic Washington grown whole red and whole white wheat, wild sourdough culture, and celtic sea salt   Toasted Sunflower Organic Washington grown whole red wheat, Organic all-purpose flour, Organic sunflower seeds, wild sourdough culture, and celtic sea salt   Fresh Bread starting tomorrow at 10am until 3pm.    Also, remember there is bread in the Bread Shed freezer at Mindight’s farm. Bread is $3 (we mistakenly labeled the loaves $4, but they are still $3)   Happy Friday the 13th and thanks for all your support!   Sage and Nathan     Barn Bread 360.468.3492

Barn Bread for the New Year

We have two beautiful and delicious breads for you tomorrow to be found from 10am to 3pm at Vortex Cafe 100% Whole Wheat Organic Washington grown whole red and whole white wheat, wild sourdough culture, and celtic sea salt   Toasted Sesame Organic Washington grown whole red wheat, Organic all-purpose flour, Organic sesame seeds, wild sourdough culture, and celtic sea salt   (We are munching on the sesame right now, and have to admit, it’s on of our best!)   We are not quite back to a regular schedule, due to other demands, so you should know that we will not be baking on Monday for a Tuesday morning pick up. We may do a mid-week bake on for pick up on Wednesday on Thursday. At this point we suggest that those of you with pre-paid bread just plan to pick up Saturdays. If you can’t make it into town let us know and we’ll work something out.    Just in case you were wondering, since the holidays made things a bit confusing, below is a list of everyone (both Saturday and Tuesday pick ups) that still have money on their pre-pay. Many subscribers finished out before the new year, […]

Last Bread of 2011 at Vortex Tuesday Morning (10-3)

Well, we’ve baked our last bake of the year and what a great year it has been for little Barn Bread. We’ve had a great time learning and sharing our craft and can’t wait to see what 2012 brings.   You can pick up your bread for the week, just in time for Solstice, at Vortex Cafe, starting at 10am. Jean has so generously offered to host our winter Tuesday sales and pick up so drop by tomorrow and stock up for Christmas and New Years (stick a loaf or two in the freezer!)   This week’s varieties are:   Light Levain- Organic Washington grown whole red wheat, Organic all-purpose flour, wild sourdough culture, and celtic sea salt Multigrain– Organic Washington grown whole red and whole white wheat, Organic all-purpose flour, wild sourdough culture, soaked organic grains and seeds (whole rye, barley, oat grains, millet, and sunflower, sesame, and poppy seeds),and celtic sea salt   100% Whole Wheat- Organic Washington grown whole red and whole white wheat, wild sourdough culture, and celtic sea salt   You might also like to know that there are loaves for sale ($3 each) in the Bread Shed Freezer. Its a good way to stock up at a discount.  […]

Olive, Rosemary, Whole Wheat Bread at Vita’s, Saturday 11-4

We have three kinds of bread for sale and for pick up tomorrow. All bread will be at Vita’s, just like last week. Olive– Organic Washington grown whole red wheat, Organic all-purpose flour, wild sourdough culture, Kalamata olives, and celtic sea salt Rosemary– Organic Washington grown whole red and whole white wheat, Organic all-purpose flour, wild sourdough culture, garden grown rosemary, and celtic sea salt 100% Whole Wheat- Organic Washington grown whole red and whole white wheat, wild sourdough culture, and celtic sea salt     We have one more bake until the New Year, we will be gone until after New Years Day and we’ll let you know after Christmas when our first 2012 bake will be.   So, you can get bread for Solstice on Tuesday, Dec 20th in town. And stock up since we won’t be back for a couple of weeks.   This Saturday is Vita’s last day open until February, we are so grateful to be able to have bread for you there, take a look around and see what might pair nicely with that Rosemary loaf! Again, Vita’s will be open from 11 to 4.    Subscribers can just go ahead and pick the loaf you’d like […]

Barn Bread Tomorrow 8am to 10:45am at Studio 25 in town

Another sunny and crisp bake day. Tomorrow we will have two breads: 100% Whole Wheat Organic whole red wheat and Organic whole white wheat, wild sourdough culture, and celtic sea salt Toasted Sesame Organic whole red wheat and Organic whole white wheat, Organic all-purpose flour, wild sourdough culture, organic toasted sesame seeds, and celtic sea salt Our mere five months (not quite even) of baking bread for Lopez Island has been supported by such generous people, it’s really been astounding. Tomorrow we benefit from yet another generous soul, Polly Ham, who has agreed to let us try having our in-town pick up/bread sales at her studio on Eades Lane, just east of the Thrift Store. Winter has caused us to have to change things up, moving from our regular Tuesday LVM parking lot location, so we’re sorry for any confusion. You can find your bread tomorrow starting at 8am until about 10:45. Polly’s studio is on the right side of the building just up the ramp. The Studio is the big white building located to the right of the Thrift Store on Eades Lane. There will also be signs! We are so grateful to not have to sell you cold […]

Overly Ambitious Bakers

Dear Bread Lovers, For months we thought we could fit in our big trip south in time to bake tonight, Monday Dec 5th. Unfortunately, our purpose took one day longer and we just got in, without starting our starter, lighting the oven, or mixing any dough. So, the next opportunity to get the Barn Bread you’ve been missing will be this Saturday, Dec. 10th. We will bake enough for any of you Tuesday Subscribers who expected to get bread tomorrow, to pick your loaf up Saturday. Feel free to let us know if you plan to pick up your loaf. Because of the cold weather, we expect to have all bread and subscription pick-ups at Vita’s cafe, thanks to Bruce’s generosity. We will confirm this Friday night. Best to you all, we hope you had a lovely Thanksgiving holiday and we’re happy to be back baking bread. Warm wishes, Sage and Nathan