Thanks for your loyal support! I will be taking a break from baking from May 1 through May 16. Any orders received by May 17 will be ready for pickup at the house on May 19.
Made the same way as my classic sourdough bread. The 15-hour fermenting process gives these bagels a nice yeasty flavor. My process is old school! After the 15-hour fermenting process, I toast them on a castiron flat top until golden on both sides. Simply a classic!
My Molasses Oat Specialty Bread has whole-grain goodness throughout the loaf. Made with whole buttermilk plus a generous amount of Blackstrap Molasses, a touch of cacao, and espresso gives this loaf a wonderful flavor and rich color.
At BookStacks – 71 Main Street Bucksport, ME.Next Popup event will be Saturday June 4 • 9:00 – 1:00 I will not be having a Pop-up event in May. Bread, granolas, goodies, and bagels! Let me know what your favorite baked items are, so I’m sure to have them there for you!