Although I’m not completely healed, my back is strong enough to let me bake again, so there will be bread! I’ll be firing the oven first thing tomorrow morning (Monday) for afternoon delivery to town. I will be down at the café in S. Strafford from 5:30-6:30 pm with both reserved loaves and extras, if there are any, for drop-ins. If you'd rather pick up your bread at the house on Old City Falls, just let me know in advance, please, and everything should be available for pickup between 4:15-5:00. Mindi will also make her Tuesday delivery to RMS as usual.
As always, to reserve something just send me an email and I will respond, hopefully by about 2:00 Tuesday, maybe a little later confirming that I both received your email and that I have your loaves.
If you cannot make it tomorrow, I will be delivering to Dan and Whits in Norwich on Tuesday and Friday. The S. Royalton Market and the Chef’s Market in Randolph will get bread on Friday this week. Check my Facebook page (Facebook.com/hwbreadworks) for what I’ll be delivering to each location for the rest of the week.
See you soon!
100 Acre Sourdough: an all naturally leavened bread with no commercial yeast, this European style sourdough boasts a balanced flavor, as opposed to the biting sour of the San Francisco style, enhanced by hand-ground whole wheat flour. A satisfyingly chewy loaf delicious with soups and stews, as morning toast or the foundation of an epic sandwich. $6
Pain Rustique: a traditional French bread this open, creamy crumbed loaf is shaped in a free-form rectangle instead of the customary baguette giving a higher crumb to crust ratio and a larger cross section. Perfect with almost any meal, just dipped in olive oil, or filled with your favorite sandwich fixings. $5
Herbed Fougasse: Based on the same dough as the Pain Rustique, this bread is shaped in the traditional leaf shape, brushed with extra virgin olive oil then sprinkled with Herbes de Provence. Torn, dipped, dunked, spread, slathered, or just devoured, this is a special loaf any way you choose to eat it. $6
Halfsies Whole Wheat: this mild wheat made with 50% whole wheat flour and with 50% of the total flour pre-fermented overnight enjoys a soft crumb and delicate flavor. Dubbed "training wheels wheat" by some this is a very kid-friendly loaf that also appeals to the discerning adult palate. And it’s just plain wonderful eating.. $7
Maple Anadama: my version of the New England classic replaces the traditional molasses with local maple syrup and features locally grown and ground corn meal. A subtly sweet bread that toasts beautifully, this is also delicious with sharp mustards and cheeses, and is a natural base for ham or turkey. $6
Cinnamon Raisin: Based on an oatmeal loaf and then stuffed with more butter, brown sugar, and cinnamon than should be allowed, this local favorite is dangerously delicious. A decadent treat for breakfast or a terrific after-school snack. $7
Pizza dough (by pre-order only): this soft, easily stretched dough yields an open crust with a well balanced flavor. Each dough will make a large pizza. $3