Happy snow day and Happy New Year to all of you that I haven't seen since the beginning of the year.
We have had a very exciting start to 2017. Lots of really big things happening around here. I thought I would fill you all in so you have an idea what your bread situation might look like the next few months…
Earlier this week we bought our first home!! I still have to pinch myself to make sure this is not a dream but it’s really true! We found a house that has a large space to build a bakery in as well as fabulous neighbors, a yard to grow veggies and keep chickens and a large deck to enjoy the fabulous Montana sunsets. Amazing! We won’t be moving for another three weeks, so pick up will stay the same until the end of January. The other big news is
that we are expecting a baby at the end of March! As you can imagine things will be shifting because of that and I don’t quite know what it will all look like yet but I will keep you informed on when and where you can find my bread. What I know for sure is that I am taking most of March, April and May off and am hoping to be back for at least one of the farmers markets this summer. February will most likely be less regular with bread baking then it has been due to the move and having to set up my baking space at the new house. I might just send out an email a few days in advance to let you know there will be bread. So if you worry about running out, now is a good time to stock your freezers.
Exciting times ahead!
This week’s Share
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt.
Sesame Seed Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic sesame seeds, sea salt.