The Spring CSB begins April 3rd
Ordering will begin in mid-March
Here’s how is works:
This is a 4 week subscription which runs through the month of April. Choose from one of the three categories below. Each week, you will receive a new variety of bread within that category. If you need 2 loaves of bread a week, try a couple of the categories. If you are new to our bread subscription and want to give it a try, or if a weekly loaf is more than you need, choose the “every other week” option (see below). 2 of the 4 weeks you can also get Pizza Crusts and Sticky Buns (see below).
Pick up is Thursday from 4 PM to 6 PM at our home: 441 Juniper Street in Mahtomedi. Pick up dates are April 3, 10, 17 and 24. There are several options for late pick up and if you will be out of town for a week or two we can freeze your loaf/loaves for pick up when you return.
Orders are processed through PayPal. Add all the items you want to your cart before checking out. If you prefer to pay by check, contact Bryce Johnson at bryce@companionbreads.com to place your order and arrange payment.
Listed below are breads we plan to sell in each category.
Breakfast Breads ($32)
- Polenta Bread - cooked polenta folded into a sourdough mix. Very satisfying.
- Craisins & Walnut Levain – a traditional French sourdough chockful of craisins and walnuts.
- Golden Raisin Wheat – this long fermented whole wheat loaf is filled with lots of golden raisins. Tastes great all alone or for morning toast.
- Baguettes (2) - two sourdough baguettes; a bit of toasted corn flour adds a sweet and nutty flavor to the bread.
Whole Grain Hearth Breads** ($32)
- Rustic Ciabatta - a classic long-fermented Italian loaf; this version with roasted walnuts.
- Hippie Bread (aka Seeded Wheat) – This recipe comes from a baker whose father said, “any bread made with this many seeds is for hippies.” A whole grain sourdough sweetened with maple syrup and loaded with a variety of seeds.
- Country Wheat – 100% high-extraction Minnesota flour and naturally leavened.
- Stout Molasses - a wheat/rye mix sweetened with Guinness Stout and a little molasses.
**100% of the flour used in these breads is organic, locally grown and freshly milled at BakersField in NE Minneapolis
Heritage Grains*** ($35)
- Heritage Honey Loaf – a pan loaf made with Red Fife sifted flour and a touch of honey. Red Fife is an organic heritage red wheat which first came from Scotland to the US in 1842.
- Drunken Fig – a whole wheat, rye, buckwheat sourdough bread enhanced with figs marinated in red wine.
- Miche - a traditional European Market bread. A 3.5 lb. loaf divided in half featuring Red Fife and Emmer flour.
- Seeded Pan Bread - a sourdough featuring spelt flour and lots of sunflower, sesame and flax seeds.
***50% of the flour used in each loaf is an organic, heritage grain, such as, Red Fife, Spelt, Rye and Emmer. Grains which have been used in bread making for hundreds of years. They have rich flavor and some people find they are more easily digested. The higher subscription price is due to the higher cost of Heritage grains.
Every Other Week (EOW) Subscription ($17-19)
If a loaf a week is more than you need, consider the “Every Other Week” subscription which includes 2 loaves from one category over the 4-week period.
Breakfast Breads EOW ($17)
Whole Grain Breads EOW ($17)
Heritage Grain EOW ($19)
One-time Specials ($10)
This spring you can also place an order for Pizza Crusts and Sticky Buns. Please note: these are only offered on specific dates. $10 per order.
4 Sticky Buns - April 10 (w/ or w/o pecans)
4 Sticky buns in a package. Please limit your order to no more than 2. I will contact you about your pecan preference in early April.
4 Sticky Buns - April 17 (w/ or w/o pecans)
4 Sticky buns in a package. Please limit your order to no more than 2. I will contact you about your pecan preference in early April.
2 Pizza Crusts - April 10
2 Crusts in a package. Please limit your order to 1 package.
2 Pizza Crusts - April 17
2 Crusts in a package. Please limit your order to 1 package.