Local love in every loaf.

Sunday, July 17, 2011

Summer Bread Share

our olive oil and rosemary bread

Let's talk about bread shares.

Our summer bread share starts next Saturday, July 23. For $50, you get a loaf of fresh bread every week for 12 weeks and support your local small-scale baking collective. Choose between three types of bread per week: we usually bring our legendary cinnamon raisin and a white bread like ciabatta, plus a third bread that rotates week to week. Different breads you'll be seeing over the summer will include olive oil and rosemary, multigrain, whole wheat, sourdough rye, and one we like to call "Simon and Garfunkel" because it contains parsley, sage, rosemary and thyme. You can pick up your share Saturdays at the Clinton Bailey Farmer's Market or at the MAP farm stand (389 Massachusetts Avenue).

Want to try our bread before you buy a share? Stop by the Clinton Bailey Farmer's Market this week. We sold out early at yesterday's market (thanks to everyone who stopped by!), so we're going to make sure and bring plenty this Saturday.

If you're interested in a share, have questions, or want more details contact us at fancyanddelicious@gmail.com.

In bread we trust,

Wednesday, July 13, 2011

We're in the Buffalo News!

Check it out... the News caught up with us at last month's community bake day. Appropriately enough, the article appears on the front page of today's "Taste" section.

Speaking of bake days, this month's workshop will be on Sunday July 24. We'll be baking in the clay oven at 153 Eaton St. from 12-4pm and learning all about the wild and wonderful mystery that is sourdough bread. Any and all are welcome, just give us a shout at fancyanddelicious@gmail.com beforehand so we bring enough ingredients.

And if you like sourdough bread, last week F&D debuted a sourdough rye loaf (pictured above.) It's a classic deli rye, perfect for toast and sandwiches, and you can just detect the tiniest bit of sourdough flavor behind the rye and caraway. And it can't get much more local than a bread made with wild yeast, caught and cultured in Western New York. We'll be featuring it in our bread rotation along with whole wheat multigrain, rosemary and olive oil (a huge hit at the farmer's market) and of course our classic cinnamon raisin.