Tuesday, January 10, 2017

Bread for January 12, 2017

This is the time of year when people, not just bears, tend to hibernate. It's dark, it's raining, or sleeting, or snowing, and the end is not in sight. In northern climates people often try to eke out some joy through excessive coffee and sugar in the mornings; northern European cultures have made whole culinary traditions out of what we rubes in America call simply the "coffee break." Sadly, my schedule does not allow me to assist with that here: the pastries eaten during this demi-meal are meant to be eaten shortly after they are baked, and it would not do to sell them at 5 PM. More's the pity.

However, there will always be bread. This week, in addition to Country French, I hope to have an American sourdough sandwich loaf, which is a lighter, more sour variety popularized of course by "San Francisco" sourdough. Perhaps I will also throw together something with raisins or walnuts.

I have some orders for cookies, so I should have a variety of those on hand, and I will also have the sesame crackers available that I was sampling last week. I picked up some onions this week, so if I have time I may make a Zwiebenkuchen, the onion cake I had a few weeks ago. I will probably only sell those in whole or half cake sizes, thirteen dollars for the whole 10-inch round, seven for a half. They don't last forever, but they will make it to your Friday coffee break without difficulty. And there's no shame in eating them earlier, either.

See you on Thursday, from 5-6:30 PM on Main Street!

--Erik Ryberg


  1. 1 Sourdough sandwich loaf please and 1 walnut or raisin bread

  2. 1 Zwiebenkuchen please! And if the crackers are the cheese ones, 1 dozen please.