Good morning! We had a good start to the new (bakery) year on Saturday. It’s good to see everyone again!

If you’ve been down South Public Road in Lafayette, you may have noticed that we have started the demolition process to make way for our bakery. We don’t have an opening date yet, but we will keep you posted as things develop.

We also have our first new bread of the year this week: Emmer Sourdough Bread. Emmer is one of three ancient grains known as the farros. (If you’ve ever bought farro in a store, you’ve most likely bought a pearled emmer.) The other two farros, Einkorn and Spelt, are probably well-known to you as they feature in two of our most popular products: bread and English muffins.

While it’s tricky (like Einkorn) to make bread out of Emmer, it makes a unique bread with a subtle sweetness, an almost caramelized flavor, and a soft crumb. The flour is the softest, smoothest flour that we mill (no large bran flakes like Spelt or coarse texture like Kamut). Like the other farros, Emmer is higher in protein and lower in gluten (that’s why it is tricky to make into bread). It’s not gluten-free (neither are Einkorn or Spelt), but I’ll be curious to hear if people with wheat or gluten sensitivities are able to eat this bread. 

If you feel like trying something new, give it a shot. Regardless, have a great week!

- Ashley & Paul

Bread
Baguette
Chocolate Cherry Bread
Einkorn Sourdough Bread
Emmer Sourdough Bread
Herbed Cheddar 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

Mixes
Cinnamon & Oat Pancake Mix
Einkorn Pancake Mix