Thursday, November 20, 2008

Getting closer

Hi to all my friends out there,

Yes we all know the holidays are upon us. I knew this holiday season would be crazy because I'm in a wedding in December, then in January I have a family member getting married. But I didn't count on some of the other incidences that have happened to me in the last few weeks. I'm have some medical concerns that turned out to be nothing, but have caused me to sit in waiting rooms during my baking time. Can you feel my frustration? Then today when I check our bank account I discovered that someone got my debit card information and made some very expensive purchases. Ahhhh! To put it lightly it's been a crazy month. And I just want to get some work done. This is such of a fun time of year to bake, if you have the time and if not call me.

So I had fun at the Clinton holiday market. It was freezing, but so many great people came out to see me anyway. I'm going to a wedding shower this Saturday, but next Saturday I will be at Belhaven. If any of my wonderful customers are going to be in town, please come see me. I'm planning on having my hearth breads, cinnamon rolls, and gingerbread men!

Monday, November 10, 2008

New stuff for the holidays

So I have been rolling along with some of my established breads:
  • Oatmeal Pecan
  • Wheatberry
  • Rosemary Fig
  • Loaded Potato
  • Mississippi Sourdough
  • Italian Sun-dried Tomato
  • Asiago Herb
Plus the ever popular
  • Ginger Chewies
  • Toffee Biscotti
But we Americans love new stuff, so I do have some new items too. In addition to my excellent homemade organic butter seasoned with sea salt and mediterranean herbs, I've added cinnamon sugar and honey butter. This is really good stuff. I will elaborate some on why you want my butter when every grocery store has butter:
  • I use high quality organic cream. I started out with cream from our local dairy, but have switched for health reasons. Organic cream is higher in Omega 3 fatty acids than cream from cows that are kept pinned up in a barn and not allowed to pasture enough.
  • I culture my butter- by adding yogurt and letting the cream sit out for a day the butter has an enhanced flavor and shelf life.
  • My butter is fresh and much easier than making your own:)
This year I'm changing up my gingerbread men. Notice this will not affect my Ginger Chewies at all, I'm leaving them just as they are. My Ginger Chewies are a different dough it is far too sticky to roll out. I wanted a more old fashioned gingerbread man, kinda like the ones I would get from the Old Time Deli as a child. I have changed my dough recipe to be more buttery and bready and less sweet. I am making a bigger gingerbread man and decorating him more subtly. I have done a trial run and they went over very well with the husband. I'm using chocolate beads for the eyes and buttons and a little candied lemon or orange peel for the mouth. I hope to have pictures soon.

Horrible blogger

Hi everyone!

I am a horrible blogger, and I'm sure by now everyone knows it. I could offer excuses: Daniel and I have been super busy (we have), I have been baking, ect... But really if I loved to blog I would have found time to update my website. One day when my business is really kicking I am definitely hiring a personal blogger and a kitchen clean up crew:)

Yeah the picture is totally unrelated to my bread, but it's irresistable.