Local love in every loaf.

Saturday, October 29, 2011

New photos and workshop details


Our table

Thanks to everyone who came out and saw us at the Horsefeathers Community Market groundbreaking event on October 22!  It was great chatting with so many bread aficionados and local food lovers, and we'll keep you posted as we figure out our winter bread selling and distribution game plan.

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Pictures from the last two workshops (multigrain and pie) as well as a few other recent events are online:

http://www.flickr.com/groups/fancydelicious/pool/

Add your own bread photos if you like!

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November's workshop details:

Brew House Bread Workshop
Make your own loaf of wheat bread with spent barley grain left over from the home brewed beer-making process.  Includes lunch.  By donation.

Sunday, Nov. 20
12-4pm
208 North St. (corner of North and Elmwood)
Buffalo, NY 14201

RSVP to fancyanddelicious@gmail.com or (716) 534-8385.

In bread we trust,
Fancy

Tuesday, October 25, 2011

Multigrain Workshop: a hearty afternoon of bread and sunshine

Sunday's workshop fell on a beautiful sunny October day, so lingering outside was a definite pleasant possibility.  Here's a taste of that afternoon:


Tori (in the mushroom apron below) led the group through the process of making multigrain bread: mixing, kneading, rising, shaping, proofing, and baking.  The Farmer Ground Flour we use mixed with oats, quinoa, and hemp seeds gave the bread a delicious, rich, sweet and nutty flavor.


We try to take at least one group shot in front of the oven each time.  Notice the gorgeous new peels, made for us by good buddy and owner of the Eaton St. house and oven, Megan of RustedGrain Woodshop!


The brick oven is hot for hours and hours, not just the ~45 minutes needed to bake the bread.  We like to take advantage of that by making lunch and snacks in the oven.  It's a blast to cook in!


This month, I whipped up some pizzas and roasted root vegetables.  Megan made a scrumptious parsley pesto for the pizza and the crust had the leftover multigrain mix from the bread kneaded in.

More workshop pictures will be posted in the Flickr group in the upcoming days.  Please join and add your own bread photos!  Whether it's eating our bread or making your own, we can't be the only ones baking...

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Our next workshop will be Sunday, November.  We'll be making Brew House Bread: a new bread from the summer breadshare that has become a runaway hit in our little circle of bread-loving friends.  It's made with spent grain left over after the process of brewing beer.  Much of the grain we use is left over from the Buffalo Barnraisers Homebrew Night, held monthly by friends of ours.  Since November seems a little dicier in terms of weather it will not be held at the earth oven, but will nevertheless be a chance to make your own loaf of artisan bread from our own not-so-secret recipe and talk shop, maybe make a friend!  Join us in the cozy co-op house kitchen for bread, snacks, chat, and perhaps even a brew or two.

Brew House Bread Workshop
Sunday, Nov. 20
12-4pm
208 North St. (corner of North and Elmwood)
Buffalo, NY 14201

In bread we trust,
Fancy

Wednesday, October 19, 2011

Multigrain bread workshop this Sunday!

Other than having constant access to fresh-baked artisan bread, one of the best perks about being part of Fancy & Delicious is the chance to hang out at our clay oven every month and make bread with Buffalo area bread lovers.  From raw beginners to experienced bakers, everyone goes home with some new knowledge and a loaf of freshly baked bread.

This Sunday we're having a workshop that addresses an oldie but goodie: multigrain bread.


Using wheat flour grown and milled in Ithaca and an assortment of whole grains, we'll take this healthy staple from start to finish.

Multigrain Bread Workshop
Sunday, October 23
12-4 pm
153 Eaton St.
Buffalo, NY 14120

Please RSVP to fancyanddelicious@gmail.com – and if afterward you can't make it for some reason, please let us know!

In bread we trust,
F&D