I hope you all had a wonderful weekend, were able to push through the mud if need be, and perhaps, just perhaps were able to spot the first patches of bare ground peeking out from under the snow. Ah, spring in Vermont. Well, the birds will be singing and I’ll be firing first thing tomorrow morning (Monday) for an 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.
As always, to reserve something just send me an email and I will respond, hopefully by about 2:00, maybe a little later confirming that I both received your email and that I have your loaves. The last three weeks have been complete sellouts, and I’ve had to turn people away empty handed, so if you are interested, I recommend getting your orders in as early as possible (all the cinnamon raisin last week were claimed by about 9:30).
If you cannot make it tomorrow, I will be delivering to Dan and Whits in Norwich and The Chef’s Market in Randolph on Friday as usual. However, my early delivery to Dan and Whits is going to move to Wednesdays from now on. This is because the Upper Valley Food Coop in White River Junction will now be getting bread twice weekly as well, and that means Wednesday and Friday deliveries. 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 de Campagne: a traditional country French bread made with a portion of hand-ground wheat, spelt, and rye flours, this crusty loaf boasts a distinct flavor, an open crumb, and pleasing crust. A wonderful all around bread, this is a definite go-to for sandwiches, toast, or alongside a hardy winter meal. $6
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 makes a fine sandwich as well. $6
Filone: an Italian bread made with lots and lots of extra virgin olive oil and a little extra salt to really bring out the flavor, this light, soft bread will wow your taste buds. Perfect with pasta, this bread really shines when quickly thrown on the grill. $6
Cinnamon Swirl: The same loaf as the cinnamon raisin just without the raisins so that the butter, brown sugar, and cinnamon shine all on their own. Okay, it’s just that I know some of you, err, dislike raisins. $7