January 14th, CSB Note

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Weekly Share
Polenta Sandwich Loaf
Polenta-Pepita Sandwich Loaf
Alpen Granola

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Happy New Year! Wishing you all the very best for 2015!! January is always the month that I tend to reflect on the past year as well as make plans for the current one that just began. It’s an exciting time since I love to reflect as well as make plans and spin ideas around my head until I am dizzy. What will 2015 bring for the bakery? A mobil bread oven that I can take to farmers markets and special events? A brick and mortar location that will allow me to expand the CSB? More ingredients that are locally sourced? One of my goals is to purchase as much local food and ingredients as possible. This is something I always strive for but have changed the boundaries overtime. What is local? This term is being used so widely now that I am not sure what it exactly stands for. Does it mean US? California? Eastside? Mono Basin? I am playing with the idea of using flour that is milled from grain grown in California. But so far I have not found a distributor that delivers to the Eastside and ordering direct requires much larger quantities that I can handle. Also, would the flour be as good as what I am using now? It’s not very cold in our state and Hard Red Winter Wheat thrives on the really cold nights to make the strong bread flour that is good for bread. Many ideas to pursue and hopefully some will come into fruition in 2015! What ideas are you spinning around in your head?