Well, I’ve lapsed in my effort to produce a monthly newsletter. Usually I’m elbow-deep in dough. Since you last heard from me, we have received more Forefront from Luke Peterson and have started a relationship with Ben Penner and his Turkey Red wheat. Both growers are less than two hours away, and it sure makes me feel connected to people and place and the flour itself. We’ve had a ball teaching classes and continuing to mill and bake daily.
As winter settles in, I relish the blank slate that it represents and the nearing of Christmas and its festive air of joy and possibility. What better way to celebrate winter than with baked goods. We’ve heard from many of you how much you’ve missed the Pop-Ups. We’ll be selling product at an event at the FOOD BUILDING on December 22 and 23 (get more information on the LAST CALL) that includes craftspeople and purveyors selling gifts that no one will believe were last-minute picks. HERE'S THE REALLY EXCITING NEWS: We’ve actually set up an online shop with our holiday offerings so you can pre-order and pick up your holiday goodies during the event (or any time, with enough notice). Browse our Holiday Provisions now!
Our offerings include Stollen, Squash Rolls, and five kinds of Christmas cookies: Lebkuchen (German citrus and nut with sugar glaze), Shortbread made from Emmer, Rye Chocolate, Brown Butter Corn Biscotti (new this year!) and Minnesota Spice, a cocoa cookie with a touch of heat. And, of course, our breads, and other Pop-Up favorites like bostock, bagels, granola and Gruyere mini-baguettes.
We hope that your yearly holiday letter is as full as ours.
Resolve to eat more bread in 2018 (why not start now with a holiday order),