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The Red Hen Artisanale Boutique

August Bread Club!

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Bread Club! A monthly Sourdough Bread Subscription.

Each Friday, over the course of the month, pick up your fresh loaf of sourdough, just in time for the weekend. Every week, the bread on offer will be a little bit different, and details for the month of August can be found below. All breads are naturally leavened, using fresh, quality (and local when possible) ingredients, and baked the morning of pick-up. Your bread will keep on the counter in it's paper bag, or wrapped in a tea towel or bread bag for up to 6 days. Or, you can slice it, stick it in a ziplock bag and stick it in the freezer. Pick-up for your loaf of sourdough is between 12-4 at the Red Hen Artisanale Baking Studio - across from St. John's Catholic Church in Glenelg Centre. If you can't make it within that pick-up window, just send me an email @ sourdoughloh@gmail.com to arrange a front-porch pick-up at a later time.

Registration for August closes on August 1, and occurs on a month-by-month basis. Flavours rotate each month, feeding off of inspiration from the seasons. Registration for the month of September will open in the last week of August, giving you a week to peruse the flavours.

Breads for the month of August:

August 5 - Grey County Country Loaf
A wholesome, bouncy sourdough loaf that contains plenty of our pure and fresh Grey County water which contributes to a soft, chewy crumb. A blend of freshly milled wheat and rye make up a large proportion of this dough.

August 12 - Cracked Rye + Spelt
Wholegrain goodness. Whole rye berries take a spin through the mill, with the stones wide open so that the grain just gets cracked up instead of milled fine into a flour. This coarse mixture will get added to the dough containing a bunch of fresh spelt, providing some texture, colour, and of course, nice earthy flavour.

August 19 - Toasted Millet
Millet is a little yellow grain that is so nutty in flavour and permeates this loaf. This loaf is the Grey County Country Loaf, chock full of toasted millet goodness, giving a hint of sweetness, nuttiness, and keeping the bread crumb soft for dayssss!

August 16 - Sprouted Wheat + Barley
Wheat Berries, Barley -- they are sprouted before being folded throughout this sourdough. They provide a touch of sweetness, a little chew, and a whole boost of nutrition!

Do you have questions about Bread Club? Email Lauren @ sourdoughloh@gmail.com

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