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The Red Hen Artisanale Boutique

December Bread Club!

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Bread Club! : A monthly Sourdough Bread Subscription.

*There are 5 weeks in the month of December but just 4 weeks of Bread Club, as I take a break to enjoy the holidays during the final week of the month!*

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 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 Studio - across from St. John's Catholic Church in Glenelg Centre.

Registration for December closes on Monday.November.27.2023, and occurs on a month-by-month basis. Flavours rotate each month, feeding off of inspiration from the seasons. 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.

*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:

Dec.1 - Apple + Rye
Grey County is the Apple County of Ontario. A light rye bread gets a boost from a whole whack of fresh apples, diced up, and folded throughout the dough. A light sweetness, a little bit of added texture, it's a fun one, and a fan favourite!

Dec.8 - Herby Polenta
Polenta. In my bread?! YES! This savoury loaf of the week has little bits of golden polenta folded throughout the dough, alongside a plethora of fresh herbs -- rosemary, thyme, sage, etc. The polenta adds a pop of colour, but more importantly, a contrast in texture and flavour. A fabulous grilled cheese, bread, or super for a savoury breakfast.

Dec.15 - Multigrain
A blend of freshly milled (whole) wheat, rye, spelt and cornmeal, in combination with a white bread flour, make up this loaf. Soaked, cracked wheat is also folded throughout the dough, adding texture, flavour, and keeping qualities to the loaf of bread. 45% of the flour in this week's loaf is comprised of freshly milled whole grains.

Dec.22 - Toasted Sunflower + Flax
Toasted Sunflower + Flax seeds. This bread has a lovely nuttiness to it that will compliment any meal.

Dec.29 - No Bread This Week! Happy New Year!

Do you have questions about Bread Club? Email Lauren -->

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Are you here looking for information on, and to register for Bread Club -- the monthly Sourdough Bread Subscription? Bread Club is taking July off. Come back at the end of July and you'll see a listing to get signed up! Or, you can stay up to date by signing up for the monthly newsletter and you'll be reminded at the end of July about August Bread Club

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