You know how poets write about a feeling of discontent that settles in as winter gives way to spring? We Minnesotans are acutely aware of this ennui that feels a bit like a hangover from a long winter of being cooped up inside. It’s been like that at the bakery lately. We’re excited about the new grain currently in the ground that in a few months’ time will be milled by us and turned into bread, but the thought of that alone doesn’t quite scratch the itch.
A note from miller/baker Steve:
Spring's here. Other than when fall turns chilly and the urge to bake kicks in, it is my absolute favorite time of year. Why? Farmers all over the Midwest are planting wheat that will become Baker's Field flour and bread in the not-too-distant future. So, right now, your bread is--quite literally--going in the field.
Last month was our inaugural Garage Door Pop-Up -- we opened the bakery and mill to sell our breads and all kinds of other goodies. We ended up having a good problem that day—we sold out of all our product before 11 am. To be honest, when I saw the long lines, I was simultaneously elated and terrified.