Tuesday, October 17, 2017

Bread for October 19

For the organic offerings, I'll have both the British Farmhouse and a plain deli sourdough rye in a sandwich loaf. The British Farmhouse will be available in both rounds and batards.

I will also have a few of the golden raisin and oat batards, and I am going to try to have some of the polenta-rosemary, although I cannot promise that. I will also have the Country French rounds.

I should have ginger cookies as well as some other variety, along with chocolate croissants, a few batches of pasta that I am hoping to make tonight, along with whatever else I have time for.

Here's an article on croissants that caught my eye. It's about a baker in France who is fed up with the decline in quality of croissants, and wants a labeling system to protect those bakers who still make their croissants from scratch. It seems to me a real sign of crisis if the French are willing to tolerate second-rate croissants. What is the world coming to???

See you Thursday, 5-7 PM, on Main Street!

--Erik Ryberg

1 comment:

  1. polenta-rosemary, plain deli sourdough rye, 3 chocolate chip cookies and a chocolate croissant please