Announcing some changes
Guys, it’s time! We’re reducing how much bread we will produce. We have decided to scale back for our mental health and the preservation of our family time and physical family space since we do in fact make the bread from our home (crazy but true!).
We’re easing into this transition. Until the end of April, we will have the bread available Fridays at Sang Lee Farms, and most Saturdays at the East End Food Market and Lombardi’s Love Lane Market. After April, we will shift to baking bread once a month, and will sell it the first Saturday of the month May through August. After August the fresh sourdough will become a spring/summer thing, meanwhile the rest of our products will be available year round. We will lean into coffee roasting and frozen items: frozen sourdough cinnamon rolls and frozen pizza dough. These items will be available continuously at retailers who carry them.
Why did we make this decision? If you’ve been following us here for some time you may know that this business is not our full time gig. Reducing the frequency of baking helps us to stop overextending ourselves, and keeps us excited about making bread. We can thank the pandemic for giving us the foresight to preserve our life outside of work, which is primarily family oriented, instead of squeezing in as much as possible into a day. Before the pandemic we didn’t know what peace and calm felt like. Now that we do, we are not going back!
Our reduction in sourdough production creates opportunity for other sourdough bakers to fill in, and we have no doubt that they will rise to the occasion. Our sourdough fans will not be left hanging, and we are routing for our fellow bakers to keep our customers happy.
As for our own evolution, we have some plans in the works. We are expanding our coffee business and production of frozen items. We are investigating new business opportunities within our product line. After April, we may be less visible but we are definitely around, very much in business, and here to serve you. We are slowing down to speed up, as the saying goes.
We can’t wait to see you this spring, even if a little less frequently. We’ll post regular updates on Instagram about our whereabouts and below please find a list of where to find us.
Flashback to when we first opened for business. Our first porch pick up was Feb 21, 2021. What a day! We did NOT have our processes dialed in yet.
Where to find our sourdough in April
Fri March 31: Sang Lee Farms / Sat April 1: Lombardi’s Love Lane Market. We will not be at the East End Food Market.
Fri April 7: Sang Lee Farms / Sat April 8: East End Food Market, Lombardi’s Love Lane
Fri April 14 & Sat April 15: Closed for Spring Break
Fri April 21: Sang Lee Farms / Sat April 22: East End Food Market, Lombardi’s Love Lane
Fri April 28: Sang Lee Farms / Sat April 29: East End Food Market, Lombardi’s Love Lane
Starting in May we will deliver sourdough bread to our wholesale partners on the first Saturday of the month, May 6, June 3, July and August 5. We may announce pop ups from time to time, stay tuned!
Have a restful rest of your week! Remember to get outside, you won’t regret it.
Warmly,
Ana and Brett
How to reheat frozen or stale sourdough bread
It’s a bread revival! (cue the singing)
To reheat a frozen sourdough loaf: Heat oven to 350 degrees F (177 Celsius). Put whole frozen loaf directly onto the rack, no pan, for 40 minutes. Remove, slice and enjoy.
To reheat a stale sourdough loaf: Heat oven to 300 degrees F (149 Celsius). Run stale loaf under water to wet the outside completely. Wrap it tightly in aluminum foil. Bake directly on the rack, no pan beneath it, for 30 mins. Remove foil, bake for another 10 min. Remove, slice and enjoy.
