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A little late, but there WILL be a bread of the month in June. Finally, there’s green goodness coming out of the ground, and I’m celebrating it with Armenian Spring Bread, which I’ve been trying to get to since March (I guess, spring in California comes later than in Armenia). It is a sort of focaccia filled with various herbs and greens: garlic scapes, scallions, stinging nettles, sage, oregano, mint and parsley. To be precise, on any given day it might be a slightly different combination of all of these, depending on what the wonderful folks at Living Lands Agrarian Network will be able to provide to me.
Sampling at Briar Patch tomorrow. Come and try!
Your breakfast cereal in a slice: Cinnamon-Raisin-Oatmeal bread, with a little bit of honey and butter mixed right into the dough. Just toast it, spread a little more butter on it and there’s your breakfast.
For some reason I am a lot better at updating Breadnik’s Facebook page than at keeping up with the website.
Friend Breadnik at Facebook to keep informed on what’s going on.
And now to the schedule. I deliver my bread to Briar Patch every Monday, Wednesday and Friday around 11:30 a.m. Usually it is still warm when I drop it off so that you can enjoy it freshly baked for lunch. And if you want it just like freshly baked for dinner, just mist it lightly with water and stick it in the oven at 325F for about 7 minutes.
BTW, my bread will keep up to five days, if stored right in the paper bag that it is sold in and then wrapped tightly in plastic. It also freezes well.
Ideas? Suggestions?
I was planning to make Armenian Spring Bread — a sort of focaccia topped with assorted spring greens.
But seeing that the weather’s not been very cooperative I will have to rethink my plan.
I might have to go with my Sunshine Bread, to talk the sun into coming out and warming us up, finally.
A bit of magic never hurts, does it?
Sadly, not much is coming out of the ground yet.
So we’ll just have to weather out the month of March.
To help us in that I’m making my Calamata Olive-Cracked Black Pepper as the March’s Bread of the Month.
Breadnik’s bread is now at Briar Patch, Natural Selection and Mother Truckers.
February’s Bread of the Month at Briar Patch: Chocolate-Cherry.
Yesterday was my last farmers market in Akron, OH.
I am extremely happy and thankful for having had the honor and the opportunity to feed my friends and customers for the last two years, for having their kindness and appreciation to think about when I’m really tired after a long day in the kitchen, for having been able to do what I truly love for living, and for looking forward to being among friends every Saturday morning. Thank you. THANK YOU. It really means a lot to me.
Now on to the new adventure — moving my family and my business to Nevada City, CA. Come and visit me there!
Still cooling on the racks. The flat bread toward the back of the table is not quite a focaccia. It is Tuscan grape harvest bread, schiacciata, which will be a special at tomorrow’s Howe Meadow farmers market.
P.S. Sorry about the quality of the picture. By the time I got done baking it was too dark to shoot without flash.
My crunchy, zesty, garlicky and very flavorful lacto-fermented dill pickles are ready, and I have some extra. Please let me know if you would like to preorder them for pickup at the Howe Meadow Saturday morning market.
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