Welcome to Winter: Care for Some Bread?
It wasn’t awfully long ago that we were rhapsodizing about the joys of autumn (see Missive #5, To Autumn), and now the first week of the winter market seems to have welcomed in winter itself.
This is our first time at the downtown market, but our little bread enterprise has been operating since last May (our new motto: “If you haven’t eaten us, we’re new to you!”). We sold at the St. Luke’s market on Friday afternoons through the end of October, and we’ll be at the downtown Saturday market from now until people stop coming to buy bread. Which I hope means we’ll be bundling up right through the winter.
We’re home bakers who make handmade bread in small batches in the kitchen of our Princeton Avenue home (see Missive #4, The World’s Smallest Bakery?). Here’s a rundown of the breads we make, and some suggestions on how you might best enjoy them. Not all of our breads are available every week. Special orders are welcome. Comments are encouraged and criticisms are grudgingly tolerated (though be aware that we hold the Seal of Infallibility from the Greater Princeton Avenue Bread Guild).
All Real Bread products may include small amounts of corn meal and canola oil, used to prevent the dough from sticking at various stages.