After a very long day in the sugar house, my attentions are now, finally, turning to bread. Pre-ferments are rising and I’ll be firing the oven 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. Demand has been high for the last several weeks, so I do recommend placing your order early rather than later to ensure you get the loaves you want.
If you cannot make it tomorrow, I will be delivering to Dan and Whits in Norwich and the Upper Valley Food Coop in White River Junction on Wednesday and Friday andThe Chef’s Market in Randolph on Friday as usual. 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, cheese, or 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. (Please order by 12:30) $6
Whole Wheat Multi-Grain: hand-ground, whole-grain, organic wheat flour mixed with cracked wheat, millet, oats, and local cornmeal (all organic as well) make up the bulk of this flavorful boule. A touch of honey finishes it off. $7
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 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 special vacation snack. $7