Market Opens Saturday
This week, however, we'd like to tell you about two things we're doing this year:
- We've changed flours: Although we've loved working with the basic white flour we've used the past seven years, the more we learn about flour and milling and the relationship between farmer, miller and baker, the more we realize we need to support those people who support us. So, we're proud to say we're using a new basic flour --- Sir Galahad --- produced by employee-owned King Arthur Flour, American's oldest flour company. Other grain flours --- wheat, oat, barley, rye, spelt and Kamut --- will be from organic grains milled by Fairhaven Organic Flour Mill, Burlington. We're happy to have made the change and we think you'll taste the difference these new flours will give our breads and pastries.
- We're creating (and offering) a a new "baker's choice" product every week: We won't advertise what the "choice" will be but you can be assured of two things....it will never be over $7 and it will be something you're going to love. Come to the market early to see what we've created... you never know what we're going to come up with. It may be a new product we're planning to make on a regular basis, it may be a "one-time" item....or it may be a variation of something we currently bake. We'll give a short hint each week...but we won't be specific about what it is. (This week's choice is a crusty prize-winning bread that showcases "nature's candy" and it's $6.)
Cakes, Cookies, Treats and More
Farmers Market 2014 Schedule
We'll be baking for 22 of the 27 Bayview Farmers Markets this year. We'll bake every Saturday from April 26 through October 25 except May 17, June 21, July 19, August 23, and September 6. Click on the calendar image links below for enlarged visuals.
Stay Connected with Us...
Keep up on what's happening at TTB and the Bayview Farmers Market. And watch this new video by Northwest Public Relations.
Get More Bread for Your Dough!
The baker's dozen is back! It's simple: Buy 12 loaves of bread and get the 13th free. Previous year's cards will be honored, so bring yours in or pick one up when you visit the market.
Our 2014 flour(s)
We're changing—we think improving—the flours we will be using this year. While we've always liked working with the flours we've used, we are changing providers to align ourselves with millers who support artisan bakers and who use (as much as possible) local wheats. For this season our basic white flour will be Sir Galahad a lower-protein red hard Winter wheat from King Arthur Flour Company and most of our whole grains and whole grain flours will be organic flours from Fairhaven Flour Mills, Burlington. We think customers will taste the difference.