Local love in every loaf.

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.

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