spring feels with SPROUTED RYE and BUCKWHEAT loaves...
plus scone heaven, pear+persimmon cake,
ooh strawberry cardamom handpie my oh
my sunday 10-2 on Ivanhoe:)
A loaf built from our smallest-scale supplier tucked on the Puget Sound in Washington @chimacumgrain 💚🌊 Full of creamy oats and sprouted climate blend whole berries. This one’s headed to porches across town today and tomorrow, 🔥 bake @nicolecappuccitti and a team effort every single week 💪 🐙 #communitysupportedbakers #starterbread #climateresilience #laydownyourburdenandbake
Floor-to-ceiling REGIONAL GRAIN from our friends @camascountrymill@cairnspringmills@chimacumgrain These ingredients fuel our ongoing Bread Subscription and Sunday sacrament! We’re thrilled to be here, ever-deepening our understanding of what it means to be your bakers. Big thanks for keeping us going (in whatever way you do) through the dark times especially, as we find footing to carry on and keep baking! 🍞🙏🥰
#starterbread #sourdough #wholegrain #teamworkdreamwork
Lotsa loaves out to Portland today, and a whole lotta @camascountrymill grainy goodness!! Thank you sourdough subscribers and porch hosts, as well as @flyingcoyotefarm@sweedeedeepdx 🍞💥#barley #wheat #rye #oats #triticale
It’s DURUM this week for the CSB (community supported bread) program!!! We’re smitten with Cracked Wheat Porridge Breads, and this one is on 🔥. Starting with organic durum wheat from @camascountrymill we toast berries, send em through the mill with plenty of space between the stones, and cook for an aromatic, juicy porridge. The resulting bread keeps forever and tastes…well…amazing:) Love from team Durum 💛🤎🖤
LAST ONE 🤲
Fun-filled bread and pastry, special slabs, and Spiced German Christmas cookies (Pfeffernüsse)!!!
TOMORROW, SUNDAY 10-2
Thanks for your love allll year 😁🍞🦨✨
All good things for ya this Sunday🤌🤌🤌
Cardi knots on pause so we can we ooze over Cinnamon Snails for a minute mmMm
Caraway Rye boules back, also Chickpea pickle Sandos and last week Salami! Thank u for keeping us going just 3 Sundays left in our bake year 😱 hope we can feed ya this Winter 🥰
Did you know STARTER began in our house circa 2019? The journey continues all these years later w/ sourdough, #naturallyleavened bread as our backbone still. We’re buying more whole grains than ever before, continually investigating Oregon and Washington’s thriving grainshed to feed you and yours rlly rlly well. Thanks for being here, and head up, weekly bread subscriptions are OPEN for December and early 2026. December is just 3 weeks of bread (tho some of our very favorites)!
#spelt #barley #everything
