Bread Club! A monthly Sourdough Bread Subscription.
December is a long month with an extra Friday, and this means an extra week of Bread Club!
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 December 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, pop 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 @ email@example.com to arrange a front-porch pick-up at a later time.
Registration for December closes on November 29, and occurs on a month-by-month basis. Flavours rotate each month, feeding off of inspiration from the seasons. Registration for the month of January is also currently open, should you like to give the gift of bread this holiday season! After 3 stamps (one each month of subscription) on your Bread Club Rewards Card, I bake you something extra, special, as a thank you! Need an extra loaf one week? Send me an email and I'm happy to bump up your order for you.
*New - If you would like more than 1 Bread Club Subscription for your household, purchase one at full price and then purchase "second bread club subscription" for a discounted subscription.
Breads for the month of December:
December 2 - Roasted Beet + Hemp Beets, roasted until tender and then pureed, are folded throughout the dough to provide a little earthy flavour and a big punch of colour! Rolled in hemp seeds for a little nutritional boost and texture!
December 9 - Honey Oat Honey adds a touch of sweetness to this wholesome bread. Large flake oats are soaked and mixed throughout the dough to create a tender, lightly sweetened, oatey loaf of sourdough!
December 16 - Pumpkin + Pepita This loaf was a hit around Thanksgiving and is making a come back! Lots of toasted pumpkin seeds and pumpkin puree are added to this dough to give a light, but not overpowering pumpkin flavour and nice nuttiness.
December 23 - Grey County Country Loaf A classic, versatile loaf for your Christmas celebrations. French toast? Bread + Butter? Croutons? Good for everything! A blend of freshly milled wheat and rye.
December 30 - Toasted Millet Lots of toasted millet that has been soaked is added to this bread to keep it fresh and soft for days. With the millet being toasted, it really helps to bring out the nutty flavours in the grain. This loaf will not be rolled in millet as per usual, so you don't have to worry about vacuuming your kitchen every time you want a slice!
Do you have questions about Bread Club? Email Lauren @ firstname.lastname@example.org