Thanks to all the customers that have been keeping me busy. It seems like local bread is catching on. I have made some improvements to the bakery in the last week. The dirt floor now has river pebbles making it a lot less dusty and muddy. The last two storms rained down gum tree branches that crushed the glass ceiling, so now we have new corrugated clear roofing and a new flue system, although temporary, it works well and keeps the baker from smelling like smoked salmon all the time.
I have been working my way through the new Peter Reinhart book, experimenting with fermentation and the results are interesting at worst and delicious at best.
This week I have ciabatta, sourdough and a couple versions of baguettes. The school deliveries are on Thursday and there will be baking on Friday afternoon, with some sweets, lemon tiles and triple threat brownies (Peppermint brownies: Deep fudgey brownies with an authoritative mint butter cream topped with the darkest chocolate I could find (85%). Its a balance that wins over the mouth- Fudgey/chewy+ creamy cool sweet and then bitter chocolate to keep the whole thing afloat for the next bite.
They usually cause the room to get quiet when you serve them. Call or leave an order at box 138 Farm road. 812 8719. Thanks for your patience with the recent reduced production, last week.
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