Final push for the holidays!
Dear All,
We hope your December has been a cozy one. That first dusting of snow created an incredible amount of excitement in our household. Our kids have never gotten themselves dressed and out of the door faster.
We’re approaching our last Saturday of the season before we take a short break. Saturday December 17th will be our last selling day of the year. We will reopen January 21st. Here’s where to find us this weekend:
Find us Saturday December 17th for our last bread bake of the season at
Riverhead Farmers Market 9am-1pm. We’ll be there with our full product offering from sourdough loaves to roasted coffee beans.
Lombardi’s Love Lane Market in Mattituck, opens 10am. The market will be restocked with our plain and chocolate sourdough loaves and roasted coffee beans.
Sang Lee Farms in Peconic, opens 9am. They have our plain loaves, frozen sourdough cinnamon rolls and frozen sourdough pizza dough.
Southold General, opens 8am. We’ll restock plain and chocolate loaves and roasted coffee beans.
For frozen items, please keep in mind that Eastport General Store carries our frozen sourdough cinnamon rolls and frozen sourdough pizza dough. It’s also an excellent place for thoughtfully curated gifts!
Recent Press
We hope you caught our feature in the November issue of the North Forker. We’re sending a huge thank you to Victoria Caruso and Michelina Da Fonte from the North Forker, and David Benthal for the photos.
Bread Revival
Here are the easy steps for how to reheat frozen sourdough bread as well as stale bread. If you’re purchasing bread on December 17th to have ready for the 25th, we recommend freezing it in a plastic bag and reheating it just before serving.
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 10 min. Remove, slice and enjoy.
Baking With Kids and Giving Back
We had so much fun making 30 loaves of bread with students from Peconic Community School. These loaves were donated to Slow Food East End’s Flour Power program that mobilizes home bakers to contribute to local food pantries. Scroll down for more information about how to join in on the fun. The program would love to welcome more home bakers!
Have a wonderful holiday season everyone!
Warmly, Ana and Brett
