Local love in every loaf.

Monday, January 16, 2012

Announcing our spring bread share! [updated]

12 weeks of fresh-baked bread.
March 3 - May 19.
Made by hand in Buffalo's Allentown neighborhood using local and organic ingredients.

The nitty gritty details:

Each Saturday you'll pick up a loaf of fresh bread: either cinnamon raisin, white sourdough, or a multigrain wild card.  We'll be distributing out of the Nickel City Co-op house at 208 North St. (corner of North and Elmwood) from 2-4pm on Saturdays.

A share is $50, which is roughly $4 per loaf.

You can pay for a share with cash or a check.  Mail to:
Fancy & Delicious Bakery
c/o Tori Kuper
208 North St.
Buffalo, NY 14201

***We will only be able to run this share if more than 50 shareholders sign on!***

We love our shareholders and the strong community support and love we've been lucky to have throughout the years.

Reserve a share via our email at fancyanddelicious@gmail.com or call (716) 534-8385.  Payment in full is due by February 27.

Friday, January 6, 2012

Moving and Shaking

...or is it dancing and kneading?  Either way, baker ladies Tori and Allison have been spending the holiday madness season making and eating bread, and dreaming up what this year will hold for Fancy & Delicious.

New Year's Resolutions:
Start baking naturally leavened F&D bread (aka sourdough)
Gearing our winter workshops toward artisan baking in a home oven
Spring and summer bread shares!
Bringing a few new bakers up to speed
Working toward a kitchen of our own... with a certified indoor clay oven?

Stay tuned as we keep you all up to date on these moves... it's an exciting time.

the joys of home baking
Tori went on a whirlwind tour of home baking, cranking out challah, struan, pain au levain, and an eerily airy 100% whole wheat in the space of about a week.  While visiting family, Allison took a jaunt to San Francisco and managed to snag the last loaf of the day at Tartine (as well as a brick of Danish rye bread made by Anna's Daughters) and returned to town super inspired by the hard work of Bay Area bakers and lactobacillus sanfranciscensis and resolving to bring her sourdough starter back out of its refrigerated hibernation.
Tartine's spelt rye bread
We've also been graced with the ineffable presence of Baker Emeritus, founder and spirit animal Mo who is swinging through town on a brief return visit from her Pacific Northwest sabbatical.  Hanging out with Mo always involves some deep talk and thought on bread, mission, vision, community, and food's place in the world, and we're always inspired by time spent with her.

Happy 2012 to all F&D friends and supporters!  You also inspire us.  Here's to a year that will see us all nourished well in body and spirit.