Good morning! For those who've joined the newsletter recently, welcome! For those who've been around longer, thanks for sticking with us! We use the newsletter to not only release our menu for the week but also highlight items on it (for example, we're bringing back Kernza Sourdough Bread this week after some customer requests), provide any relevant bakery or community news, and give sneak peaks into what we're working on.

Speaking of which, we HAVE been working on some new items and tossing around ideas for the holiday season (yes, it's only August, but if we don't start planning now, it won't happen, so bear with us). The item that's closest to launching is a whole-wheat pita bread, and like the English muffins, we'll see if there's a market for those by starting with a small batch and gauging interest. We tried focaccia bread again this weekend for our Saturday lunch, so that might be another possibility.

We've also kicked around the idea of seasonal scones (it's officially apple season as we got our first Zestar apples on Saturday), a spelt-rye sourdough bread (still haven't given up on the idea of a 100% rye bread, but I know we don't have time for that yet), cookie boxes for the holidays (these would be different from our usual lineup of cookies, with a focus on varieties we each grew up with), maybe a holiday babka.

We'll keep working on our baked goods trials and share info as we work through the iterations. In the mean time, hope everyone has a great week!

- Ashley & Paul

 
Bread
Chocolate Cherry Sourdough Bread
Country Sourdough Bread
Einkorn Sourdough Bread
Kernza Sourdough Bread
Parmesan Peppercorn Sourdough Bread

Cookies
Brown Butter Dark Chocolate Chip Cookie
Spiced Molasses Cookie
Triple Chocolate Cookie
 
Rolls & Muffins
Spelt English Muffins

Mixes
Einkorn Pancake Mix