As I mentioned last week, my time is very constrained right now with work on our new storefront. This week, the timing works out in such a way that it will be bread, not pastries, that suffer. I am hoping to have a better complement of sweets this week, but the bread varieties will probably be a bit light. I will at least have an organic caraway rye, the Country French, and semolina. I am going to do my best to have another variety too, but after so many disappointed faces last week when I did not show up with the polenta-rosemary, I have decided to be more cautious about suggesting anything.
As most of you know, I mix my bread on Wednesday and it ferments overnight, for baking on Thursday. Because I mix by hand, Wednesday's tasks are somewhat time consuming, and I don't have a lot of time tomorrow. I'll do the best I can. I am hoping things will return to about 90 percent normal next week.
See you on Thursday on Main Street!