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 firstname.lastname@example.org 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.