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The Red Hen Artisanale Boutique

January 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 January 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 @ hello@redhenartisanale.com to arrange a front-porch pick-up at a later time.

Registration for January closes on January 2, 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.

*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 January:

January 6 - Quinoa + Kamut
A superb bread to start of the sparkly new year. Made with buttery, yellow, freshly milled kamut flour and lots of cooked quinoa, this bread stays fresh and soft for the week. Versatile, protein packed, yummy.

January 13 - Miller's Loaf
Back in the day, the millers would make bread with the excess flour they swept off their floor..add in a sprinkle of saw dust and chalk and you've got an economical, mixed loaf! This bread is made with all modern day sanitary protocols in place, but with the same idea that a bread can be made with a whole variety of flours. This one will have a mix of freshly milled wheat, rye, spelt, kamut, and barley.

January 20 - Polenta + Herb
A savoury loaf. A fan favourite! Bits of cooked polenta and a whole bunch of fresh herbs are folded throughout the dough to provide pops of flavour and texture!

January 27 - Beer + Barley
Our resident brewer will supply us with fresh, homemade beer to replace the water in this recipe. Malty, slightly beer-y, full of flavour and a nice little chew from the addition of cooked barley.

Do you have questions about Bread Club? Email Lauren @ hello@redhenartisanale.com

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