Oh my my, rain again on the weather forecast and I’ll be at the Codrington Farmers’ Market
this Sunday; drop by to visit from 10am to 2pm. Admission is always free, and there’s live music. Really good live music! You’ll find me and my artisan wood-fired oven loaves under the main large shelter, right beside Empire Cider
, in the space normally occupied by Northumberland Soapworks
(Don’t worry: Nancy will be back with her fabulous soaps at the Codrington Indoor Christmas Market
on November 19th).
The selection this Sunday is as follow: the Mixed Olives & Rosemary bread full of hand-cut Greek Kalamata and green olives; 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; the flavourful Maple Oat with whole grains and using Cranbrook Farm delicious maple syrup (available at the Market). I will also bake the delicious Tomato & Herbs featuring tasty Italian sundried tomatoes.
A few of you have asked me this summer if I’m doing a regular white loaf; as you know by now, I like to complement my loaves with ingredients making them different than what you can find at your regular shopping destination. However, you convinced me and this Sunday, I will have just a few 1 1/2 lbs loaves of my new Rustic White; please ask me for my “hidden loaf” as they will not be part of my regular offering.
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 & Herbs, 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!!
P.S. Join my mailing list and receive a notification each time I do a food event around my wood-fired oven, visit www.MyBrightonKitchen.com