I’ve decided I’m not going to do a weekly newsletter, but maybe something more on a monthly basis as I find things of interest to share and have some news. Not everything will be about bread, but about food in general.
We’re participating in a new venture here in the High Country. If you haven’t heard of the High Country Food Hub and Online Marketplace you should check it out. It’s a new venue offering another way to buy local foods and value-added products.
SAVOR Blowing Rock takes place next week, April 20-23. We’ll be one of the vendors located inside the Grand Tasting Tent on the Maple Street Parking lot behind First Citizens Bank off Main Street. We’ll be there Thursday evening and Saturday afternoon. “The 2017 edition of SAVOR Blowing Rock includes an expanded range of seminars and events that feature regional culture, music, craft beers from local breweries and across the state, beverage tastings and dinners that showcase the town’s culinary artistry.”
This Saturday, April 15, will be the last Boone Winter Farmers Market. If you haven’t come before, you should. Check us out between 9 AM and Noon downstairs in the Watauga Agriculture Center at 252 Poplar Grove Road.
Last but not least we hope you are gearing up for the 2017 Watauga County Farmers Market. Opening Day is Saturday, May 6!
It’s been about 2.5 years since I updated this site. I didn’t totally abandon it, just spent more time writing and communicating on facebook. Forward into the future, I’d like to be more active here. There is no real plan or schedule, I just like the idea of a place to occasionally share my thoughts about bread in particular and food in general and life overall. Maybe offer a recipe or a special. Let me know if what you think. See you soon.
It’s been several of weeks since I last sent an email out. We’ve been pushing hard at the Farmers Market and we’ve done a couple of other events. A week ago Sunday we participated in an event at the Jones von Drehle Vineyards & Winery. They are close by, and the vineyard is beautiful, as is the patio and tasting room. Check them out on facebook and head down for one of their many dinners.
It’s officially Fall, and this past Saturday the air was cold and the wind was blowing, but the Watauga Market was busy despite the weather. Don’t assume that because your garden is dead there is nothing at the market. Vendors are still loaded with produce and the market is open through November.
In the picture above, Vollkornbrot.
100% rye. Whole rye berries, cracked rye, cracked malted rye, fresh ground rye flour, rye sourdough, and a bit of honey. Tasty?
I have a motto when it comes to the bake shop. I don’t make anything I don’t personally like.
Some of you are correct. There are things I could make that would sell very well, but either I don’t like the product, or I don’t like the technique (too time-consuming or messy), so I don’t want to mess with it.
There are some things that I could make but I won’t because somebody else is already doing it, and I don’t want to step on their toes. That might not be a great business decision in your eyes, but that’s me.
Sometimes you are wrong. That product you think would really sell, well it won’t. You see, we’ve tried it already, or we’ve seen others try it. Not going there again.
So, I make what I enjoy making, and I’m glad that you enjoy it as well.
Whole Grain Ciabatta with Herbes de Provence. Want some?
At least one thing I make each week doesn’t live up to my expectations, or it fails outright. I can blame ingredients on occasion, and the humidity might be a significant factor at other times. It might be because of injury (two weeks ago), or mechanical failure (mixer mishap last week), However, in the end, it falls to me. Injury or mechanical failure can usually be attributed to inattention to detail or circumstances.
Problems with ingredients or humidity might be a little out of personal control, but again, attention to detail can help overcome those as well.
Attention to detail. It’s important.