The Spring CSB begins April 18th.
The spring subscription is sold out. Thanks for your support!
Here’s how is works:
Choose from one of the three categories below. 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).
Pick up is Thursday from 4 PM to 6 PM at our home: 441 Juniper Street in Mahtomedi. 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. The subscription will run for 6 weeks.
Listed below are the expected breads in each category.
Breakfast Breads ($48) SOLD OUT
- Craisins & Walnut Levain – a traditional French sourdough chockful of craisins and walnuts.
- English Muffin Toasting Bread - just like it says, English Muffins in a loaf. Delicious.
- Caramel Rolls - back by popular demand, w/or w/o pecans.
- Golden Raisin Wheat – this long fermented whole wheat loaf is filled with lots of golden raisins. Tastes great all alone or for morning toast.
- plus Oatmeal Loaf and Polenta Bread.
Whole Grain Hearth Breads** ($48) SOLD OUT
- 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.
- Fig & Pecan Loaf - figs and pecans are folded into a wheat, whole spelt and oat dough.
- Country Wheat – 100% high-extraction Minnesota flour and naturally leavened.
- plus Yogurt Rye, Stout Molasses and more…
**100% of the flour used in these breads is organic, locally grown and freshly milled at BakersField in NE Minneapolis
Heritage Grains*** ($52) SOLD OUT
- 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.
- 50% Emmer Sourdough - Emmer dates back 6000 years, a truly ancient grain. Along with Einkorn and Spelt, Emmer is one of the first cultivated grains. An earthy, nutty flavor.
- Drunken Fig – a whole wheat sourdough bread enhanced with wine marinated figs and a touch of buckwheat flour.
- Miche - a traditional European Market bread. A 3.5 lb. loaf divided in half featuring Red Fife and Emmer flour.
- plus Seeded Pan Bread and a Rye loaf.
***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 ($25-27)
If a loaf a week is more than you need, consider the “Every Other Week” subscription which includes 3 loaves from one category over the 6-week period.