Let’s Talk Dough
| Please Note We Have Changed the Deadline for Saturday Orders to 4PM on Friday! |
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| Let’s Talk Dough In March we gained a new team member, Brian Ray, who has been helping Michael with an increasing workload in the bakery. With 2 Saturday markets, the mid-week farm stand, the largest CSA bread share we’ve had, as well as supplying bread to the Flour District, the boys have a lot on their plates! To put it in perspective, in March we were baking about 110 loaves per week, and last week was over 200!The bakery is excited to bring local families FRESHLY baked sourdough breads each and every week. We have mostly been focusing on improving mainstays like Pain au Levain and Baguette this year, but have also added Pizza Dough and Focaccia. Curious when is the best time to order bread? On Thursdays and Fridays you will find the widest selection on our online store, available for pickup Saturday morning. You can also order Mondays or Tuesdays for a more limited selection ready on Wednesdays.We are still refining the bread lineup and are currently working on a 2-week rotation: |
| CSA Products and News Week: Nine |
| Vegetable Share: Dill Beets Kohlrabi Carrots Collards Scallions Cucumbers Lettuce MixBread Share: Walnut Buckwheat. A heavy dose of earthy Buckwheat flavor, matched with lemon-honey golden syrup and toasted walnuts. Contains: Wheat, Walnuts. |
| Worker Spotlight: Brian |
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| This week we want to introduce you to our newest Bakery employee, Brian! Brian started working with Michael in March after deciding he needed a career change. After working as a high school and middle school math teacher for 13 years, he was looking for a something different. He and his wife had been members of our CSA for two years before he saw the job posting for a bakery assistant. Though he came into the field with no experience, we are incredibly impressed with how quickly he’s managed to learn the ins and outs of wood-fired baking! Brian moved to Lynchburg from New Orleans two years ago with his wife and two young wonderful daughters. It was his time in New Orleans that ignited his love for food. Though his favorite bread to eat is our Herb Cheddar straight out of the oven, he thoroughly enjoys the process of making our most popular bread, Pain au Levain. At home, you can still find Brian baking for his family. Right now he likes to try different bagel recipes and is attempting to make the perfect Miami style Cuban bread in homage to where he was born and raised, Miami, Florida! Brian has made delicious Cuban food for our Friday Farm lunch in the past so we can imagine he’s not far off from knocking it out of the park. Like our farmhand, Marci, Brian is an adept musician who grew up playing the violin and can now play the guitar and drums. He even operated a small music studio in Miami a while back! Today he enjoys developing film from older cameras in his home darkroom and taking long strolls through Rivermont with his family. You can sometimes catch Brian helping Arden at the Lynchburg Community Market on Saturdays. If you meet him, don’t forget to ask him about the the wheat harvest! He can tell you all about how excited he is to bake with the rye he helped harvest two weeks ago. If you cannot make it to the market, you don’t have to go far to be able to appreciate what he brings to the business. Simply purchase one of our loaves of bread and you’ll be able to see the care and skill that goes into each loaf Brian bakes! |
| Beets goin’ out, Summer Fruits comin’ in Now is the time to enjoy the last of our Beets, Kale, Collards, Cabbage, Turnips and Radishes. Things are moving fast now, and as these fields give way to summer cover crops, we are starting to welcome in the first trickling of tomatoes and peppers. Say thanks to the summer solstice as we welcome summer in with our favorite vine-ripened fruits! |