Tuesday, September 25, 2018

Bread for September 27, and Notice of Impending Service Disruption

The big news over here is that we finally got our approval letter to begin building the bakery! I picked it up yesterday and we will begin construction this week. One thing this means is there will likely be a week or two in late October or early November when I cannot make bread because the oven will be at the new location awaiting an inspection from the County. I am trying to keep this period as brief as possible, but there are many unknowns. Just moving the oven is going to be a terrible ordeal because it won't fit through the door without being tipped on its sides and partially disassembled. Oh and it weighs 1,600 lbs.

This week I'll have the long-awaited Parmesan Pepper, along with Country French, semolina, sprouted grain, and probably a rye sandwich loaf. I'll have plenty of sweets too. My friend Jill gave me the flu for my birthday and it kept me from the Farmer's Market this week, so I have lots of sweets ready to go. I sure hope somebody buys them.

See you on Thursday from 5-7 on Main Street!

--Erik Ryberg




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