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 September 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 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 September closes on Monday.September.4, 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 September:
September - 1 - No Bread this Week
September 8 - Sprouted Rye I take rye kernels and soak them in water for a few hours before laying them out on a tray to begin sprouting. Once fully sprouted, they are folded throughout this light rye sourdough. The sprouting increases the overall nutrient bio-availability of the grain, providing your body with all kinds of B-Vitamins and antioxidants. Sprouted rye berries add a light sweetness to the dough to contrast the earthiness of the freshly milled rye flour.
September 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.
September 22 - Quinoa Kamut Kamut is an ancient wheat originating in Egypt. It has a beautiful soft yellow colour, and a light sweetness, almost akin to corn. It's known as being a wheat that can be more easily digested by people with gluten sensitivities. A whole load of cooked quinoa is folded throughout this bread, acting as a source of protein, and a way of keeping the loaf nice and soft.
September 29 - Apple + Rye It's Apple Season in the heart of Grey County. 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!
Do you have questions about Bread Club? Email Lauren --> hello@redhenartisanale.com
