Happy Sunday! I had a newsletter written about our sourdough process, but I decided to save that one for next week and talk about this week’s breads.

We’re excited (not an overstatement…we do get excited to see how people like the new baked goods) to introduce our second new bread of 2026: Olive and Thyme. This one features Castelvetrano olives (this article from Bon Appétit sings their praises even better than I can, if you’re unfamiliar with them), which we chose to avoid overpowering the fresh thyme we use in this loaf. 

The most interesting thing (to me) about this loaf is that it’s been popular with olive lovers and “olive avoiders”. I wonder if that’s because of the meaty-yet-soft texture and the buttery flavor of these olives, but you be the judge.

From our experimentation and feedback from customers who’ve tried it, we can recommend this one as a grilled cheese, a chicken sandwich, and an elevated avocado toast. There’s nothing wrong with eating it as bread either, dipped in some olive oil (why not lean into those olives?) or with butter (what isn’t better with butter, after all?).

One recommendation about this loaf: its shelf life at room temperature is shorter than our other loaves, so we recommend storing it in the refrigerator.

In other bread news, we’re bringing back the Cranberry Pecan Sourdough Bread. We usually start selling this around the holidays and go into the new year before sales slow off as spring arrives. I know it’s winter, but it feels like spring, so we’ll see how this one sells this week. Thus while we might have it again, be sure to order now if it’s one of your favorites, just in case.

It’s also time for the Kamut Sesame again this week, which is the bakers’ favorite bread. The toasted sesame seeds on the outside and the softness of this Kamut-based loaf (same grain as our Rosemary loaf) are a nice contrast. Last but not least, we’re shifting from Country to Spelt this week after some requests and because it’s my favorite breakfast toast bread (one of the perks of being a baker).

Hope everyone has a great week!

- Ashley & Paul

Bread
Cranberry Pecan Bread
Einkorn Sourdough Bread
Kamut Sesame Sourdough Bread
Olive Thyme Sourdough Bread
Spelt Sourdough Bread

Cookies
Brown Butter Dark Chocolate Chip Cookie
Brownie Cookie
Oatmeal Raisin Cookie
Spiced Molasses Cookie

Specialty Flours
Einkorn Wheat Flour
Kamut® Wheat Flour
Ryman Rye Flour
Spelt Wheat Flour
Turkey Red Wheat Flour

Rolls & Muffins
Spelt English Muffins
Thaw-and-Bake Hot Rolls

Mixes
Cinnamon & Oat Pancake Mix
Einkorn Pancake Mix