"April Flours" Bread Sale

April flours bring bread towers! Okay, okay, maybe this is a bit of a stretch from the original saying, but I will say that the lack of April showers this year combined with the warm weather will serve me well when preparing to bake my bread. So I will temporarily tone down my concern for what this unseasonably warm bout means for the climate crisis, and let myself get excited about baking without the challenges that Vermont winters bring. Sharelle, my sourdough starter, will grow faster and the bread dough will rise quicker thanks to the higher temps.

The order form for my April bread sale will be open until Tuesday, April 20th. The form can be found on the "Bread Orders" tab of this website. This time around, regular, sesame, and olive loaves will be available for purchase and pick up or delivery on Friday, April 23rd, and Saturday, April 24th.

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On the form, you can indicate whether you would like to pick up your order "contactless" from a bench just outside the door to my house and leave cash or check in a nearby jar, or if you would like to come to the door for a masked exchange, or if you would prefer to opt for delivery, in which case you can provide your address and a time that would work for me to come by with your bread. If you choose pickup, my address is 30 Railroad Street, and the door to come to is around to the back of the house, the door on the right.

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To break down my bread a bit, the regular loaves are made from my simple recipe of all-purpose flour, salt, water, and whole wheat sourdough starter, and they are $5 per loaf. The sesame loaves have toasted black sesame seeds mixed into the dough and a coating of sesame seeds covering the top of each loaf for some added crunch and flavor, and are $6 per loaf. The olive loaves have chopped Kalamata olives incorporated into the dough along with a bit of brine and are $7 per loaf.

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More descriptions about these bread can be found on the "Products" page of this website and then under the "Filled and Herbed Loaves" tab within that page. As we get closer to baking day, I will send out some more information to those who place orders, but don't hesitate to reach out with any questions or comments! My email address is annagkaig@gmail.com and my phone number is 802-734-5712. Happy spring everyone!