She was born March 19th at 2:14am. She weighed 8lbs 1oz and was 21 inches long! 

We have been absorbed in the new born bliss and I am just getting around to letting you all know that our little baby girl was born almost a month ago! Everyone is healthy and happy and enjoying this special time as a family.
The world has changed since my last post. We are all on some form of lock down to try to flatten the curve of COVID 19... So many people have died from this virus and I get so emotional reading any news that most days I have to limit my intake on new information.  On a personal level the Stay at Home order has had many upsides for us, like getting wonderful local food and flowers delivered right to our door as well as having time with just the four of us with no distractions or obligations or visitors to tend to. I feel very lucky to be staying at home with a newborn during this time of uncertainty and unprecedented restrictions, since this time is so blurry anyways with sleepless nights and baby snuggles.
I really hope you all are finding the silver lining in this pandemic and using this time to reevaluate what your priorities in life are. We certainly are.
Looking forward to baking again for all of you!! Keep an eye out for an email in mid May with details.
Sending all our love from Lower Rainbow Road!

Dear Bread Friends!
I had the intention on baking a few more times before disappearing into newborn baby land, but my body didn't quite allow for it, so I listened and am keeping my feet up as much as possible and resting when I can until this little one arrives which can be any day now.
Being self employed gives me the opportunity to close the shop when I need to unlike many other American women that have to work until the last minute and then have to go back to work shortly after baby arrives. It feels like a luxury that I treasure and wish every mother could have. 
I appreciate all of you for being patient, sending lovely notes and letting me know you will be back to get bread when I am ready to return. Thank you from the bottom of my heart!!! Can't wait to see you all again this summer!!!

Panzanella Salad is usually associated with the peak of summer with all its juicy tomatoes. This recipe doesn't include any of the summer vegetable stars but instead highlights the fall season with its slightly bitter radicchio, cranberries and pine nuts. It's a current favorite of ours. Give it a try and let me know what you think!

CROUTONS
1/4 c Extra Virgin Olive Oi
6 c bread cubes (about 2/3 of a Polenta loaf works well)
salt and pepper

Preheat oven to 400F
Mix the bread cubes with the olives oil in a large bowl. Toss to coat well. Transfer bread cubers to a baking sheet and sprinkle with salt and pepper. Bake staring 2 or 3 times about 10-15 minutes. Se aside and cool.

VINAIGRETTE
1/2 red onion thinly sliced
2 1/2 c white balsamic vinegar
juice of 1/2 lemon
1/4 c Extra virgin olive oil
1/2 tsp Dijon mustard
1 Tbs honey

Combine in a little mason jar and shake to combine

SALAD
1 sm radicchio, torn into bite size pieces
1 sm fennel, thinly slices
2/3 c parseley
1/2 c cranberries
1/3 c toasted pine nuts
3 oz manchego cheese, shaved

Place croutons and all salad ingredients in a bowl and toll with the vinaigrette. Let sit for 30 minutes in the fridge and enjoy!
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Below you can find the bread options for the rest of the summer! All subject to change but I will try my very best to stick to the plan. If you would like last minute reminders sign up for my Bread Alerts.
I will still be baking Country Sourdough and Polenta Sourdough every week in addition to the Special Breads listed below:

July 12/ 13
Cinnamon Raisin Sourdough
Purple Corn Sourdough

July 26/27
Kamut Wheat Sourdough
German Rye Sourdough

August 2/3
Vollkornbrot (will need to pre order, I will send out a bread alert)
Purple Corn Sourdough

August 16/17
Kamut Wheat Sourdough
Purple Corn Sourdough

August 23/24
Purple Corn Sourdough
German Rye Sourdough

August 30/31
Seeded Wheat Sourdough
Kamut Wheat Sourdough

September 6/7
Purple Corn Sourdough
Cinnamon Raisin Sourdough

September 13/14
Kamut Wheat Sourdough
German Rye Sourdough

Happy 4th of July! I am taking the week off from markets to enjoy some summer time with my family and friends, but in case you have some left over bread here is my current favorite crouton recipe:

1/4 c Extra Virgin Olive Oil
6 c bread torn into little pieces (about 2/3 of a Polenta loaf works great)
salt and pepper

Preheat oven to 400F
Mix the bread cubes with the olive oil in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake staring 2 or 3 times until the croutons are golden brown, but still a little soft inside. Set aside and cool. 
Put on your next salad or enjoy as a snack while cooking your main meal :)

This week I am planning on baking:
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Country Sourdough
Polenta Sourdough
German Rye
Rhubarb Ginger Scones for market

REMINDER: I will NOT have bread next week July 5 and 6.

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt. 

Polenta Sourdough Sandwich and Batard Loaf
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. ​

German Rye Sourdough Sandwich Loaf
organic wheat flour, organic rye flour, organic whole wheat flour,  water, organic sourdough culture (organic wheat flour and water), organic coriander, organic fennel seeds, sea salt.