So, this time of year at the bakery is always a mixed blessing. The craziness of the year has ended, wholesale customers’ orders slow down dramatically, farmers’ markets for the season are almost entirely over, and this is a great time to figure out what our plans are for the coming year. This January and beginning of February has also been the coldest we have had at our current spot, which makes artisan bread baking a challenge because we need heat for our bread to rise. It also has been devastating to our wholesale customers who have really seen their business suffer because who the heck wants to go out to eat in this crappy weather. Winter markets have been a bust as well because it has been too cold and/or to ugly.
However, this has allowed lots of time for planning and testing new recipes. This year we are going to focus on healthier products, which means more whole grains, more whole wheat, and less fillers and refined sugars. Also, we are really going to focus on local sourcing of as many of our products as possible. We joined the Fair Food Farmstand last year, and this has been something we have wanted to do for awhile and this year we will make it happen.
Stay posted for new products and upcoming events. It is going to be a great year!!