The Market Days are not over yet for the season! I’ll be at the Codrington Farmers’ Marketthis Sunday; drop by to see us all from 10am to 2pm. Admission is always free, and there’s live music. Rain is on the forecast for Sunday so the live music will lift your spirits and seeing you at the Market will left mine! You’ll find me and my wood-fired oven loaves under the small shelter, closer to the Community Centre.
For the first time at the Market, I will have my naturally-leavened Apple Cider Rye bread, featuring the delicious hard apple cider from Empire Cider, available at the Market. Come have a taste!
Again this Sunday, I will have my new Mixed Olives & Rosemary bread. In addition to my usual regular-sized Kalamata Olive loaves, I will also have a few larger loaves. You’ll be able to get the ever popular Cinnamon Raisin, sweetened with honey, the NY-Style Rye with caraway seeds as well as the Caraway & Onion Rye bread. I will also bake a few loaves of the delicious Tomato & Herbs featuring tasty Italian sundried tomatoes as well as the naturally-leavened Honey Spelt, the favourite for gluten-sensitive folks, and it’s sweetened with the aromatic wildflower honey from Honey For You Farm(also available at the Market). I’m doing a fewer number of loaves for this Sunday so please come early not to be disappointed.
Many of you have been asking if I do gluten-free and vegan bread; while I do not have any gluten-free loaves (if would be too difficult to get rid of all the regular wheat flour in my kitchen), the Kalamata Olive, the Mixed Olives & Rosemary, the Tomato & Herb, The Apple Cider Rye and the NY-Style Rye loaves are vegan while the Honey Spelt is lactose-free.
I love doing bread for the Codrington Farmers’ Market; I take my time to prepare the loaves the “old-school” way, by hand and giving it plenty of time to rest and rise for a slow fermentation process. Not only does the longer fermentation time allow the natural development of flavour in the dough, the process produces bread that is better for you; slow rising allows enzymes in the dough time to break down complex carbohydrates, which result in bread that is easier to digest. Bread that is good for you! And with a last name like mine, you know I like good bread!!
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