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Semolina and Honey + French Toast + Interuption in baking schedule

Hi Everyone,

It’s been busy around here! And with lack of internet this week I’ve been missing the world-wide web, and you guys of course. Lot’s to do today including a shopping spree for my new job at Cyril’s at Clay Pigeon Winery for kitchen gadgets, pots and pans, etc. Fun! This week also included a baguette tasting for the wine bar. I haven’t purchased store-bought bread in months. After tasting a few mediocre baguettes and a few very decent baguettes it made me feel really good about MY bread and how darn tasty it is. Sometimes I forget. This week’s bread is a semolina and honey loaf. This bread will make AMAZING french toast, so go buy yourself some eggs and milk and get ready! 🙂

If you would like a French Toast recipe, here is my favorite:

So, I have some sad news for you. I know I mentioned I wanted to bake for you all on Thanksgiving day. Well, I have to retract what I said. I also need to postpone bread next week too. The reason? Well, I need to help get the wine bar OPEN next week and we are having a huge private event there on the 16th. So, there will be no bread on the follow dates:

Friday, Nov. 16

Monday, Nov. 19

Friday, Nov. 23

Monday, Nov. 26

Bread will resume as normal after that. Thank you all for being patient with me and I get things sorted on my end. I still need to sort out changing some of your schedules over so I can start baking for all of you on one day, that has yet to be determined.

Looking forward to seeing you all this week and so sorry I won’t be able to bake for you the following two weeks.

If you have any questions please feel free to email me at

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Multigrain Bread + New Job + Breadcrumbs + Ducks

Hi Everyone,

It’s been a VERY GOOD WEEK! A very good week indeed! Guess who got herself a big girl job?! That’s right, ME! Clay Pigeon Winery will be opening its doors to the public pretty soon and with it will be their wine tasting bar called Cyril’s. I’m going to be cooking there as their chef full-time and it’s going to be awwweeesooommme. I’m in the midst of menu planning and such and it’s been a ton of fun already. It’s going to be kinda chaotic around here for a couple of weeks, but guess what else!? I can start baking for all you happy bread loving folks right from the wine bar. You might even be seeing my bread on the menu. The place is still under construction so I have yet to actually see the oven in all it’s glory but chances are it’s bigger and better than what I’m cooking in now. Sooo, with that said there might be a few changes around here in terms of delivery times and days but I’m not sure what those changes, if any, will be at the moment so enough of that for now. Anyway, I hope you will all come in for a glass of wine or beer when we open, and maybe even order an appetizer or two. I’d love to see you.

Last week’s spiced delicata squash bread had mixed reviews. I hope most of you liked it! Perhaps the chipotles were a little “out there” for some of you folks, so I apologize if it wasn’t to your liking. I thought it was great, but everyone’s palettes and preferences are different. I’m glad you all at least tried it and are such good sports in letting me choose what you eat each week, you’re awesome! I never expect everyone to like every bread I make 100% of the time, but lesson learned, maybe I won’t use chipotles again in the future.

With that said, this week I’m going back to something a little bit simpler and “normal” in terms of bread. This week’s bread was inspired by Kim Boyce’s multigrain flour mix she uses in her cookbook, “Good to the Grain”. Have you all ever been to her store front, Bakeshop here in PDX? I’ve stopped in there once upon a time but I never did order anything. Her cookbook is lovely though as are most of the recipes in it. I have made her waffles using this same multigrain flour mix and they are delicious! So what’s in it? Well, let’s see here, there is whole wheat, millet, rye, oat, and barley flour all mixed together combined with a bunch of white flour too and what you’ve got is a pretty darn healthy and delicious loaf of bread.

I don’t have a photo of it for you all, I used the last of my test loaf making some bread crumbs for part of tonight’s dinner.

Speaking of breadcrumbs, here is a very simple recipe for you all in case you have some staling bread that you just can’t seem to part with to the compost demons….

 Alice Water’s Breadcrumbs

From The Art of Simple Foods


Stale Bakester bread

a pinch of salt

1 tbsp olive oil for every cup of breadcrumbs


-Pre-heat oven to 350F

-Cut off the crust from bread, cut the bread into cubes and process in a blender of food processor until the crumbs reach the fineness you want.

-Toss breadcrumbs with salt + oil and spread the crumbs on a baking sheet in a thin layer.

-Bake until golden brown, stirring the crumbs every few minutes for even browning.


-Fry a handful of herbs in hot oil over medium heat until crisp, drain well and toss together with the toasted breadcrumbs and a pinch of salt, if needed.

-A few dried chili flakes can be mixed into the crumbs for spice.

-Freeze the breadcrumbs before you toast them. When you need them, defrost and proceed with recipe. Frozen breadcrumbs will stay fresh in the freezer for months.

And I will part from you with this picture I took in Laurelhurst Park the other day, it made me laugh. In case you didn’t know, don’t feed ducks bread, it’s bad for them!

Reads, “I like bread…But it hurts my head!”

No job hunting all day anymore means I can do FUN things like take photos in the park of my feet in leaves and sleep in late in the morning. Yippeee!

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Spiced Delicata Squash {Halloween}

Gosh I’m late getting on here this week. I was trying out new bread recipes and didn’t get to taste them until the day before yesterday. Then I was busy busy busy making bread for you and then the internet failed me and this post was never written. I blame the internet!!

So I had a pretty soggy bike ride on Wednesday to the People’s Co-op Farmer’s Market. How is it that the rain hold off all day and then the minute you want/need to get out it starts pouring on you? The same thing happened with my Monday bread delivery. I held off delivering because promised me fairer weather in “half an hour” and that half an hour kept getting pushed back and back every time I refreshed the page. Finally I decided to venture out and get some warm bread to you all and the weather was fairly kind, drizzling on me the majority of the time but nothing too major. Then, just 15-minutes from home the darkest clouds appeared in front of me and then suddenly it was just sheets of rain the rest of the ride home. I got home, hands numb up to my wrists from cold. I had to peel wet clothing layer off from me. I took a hot shower, got dressed, peeked out the window, and…..sunshine!!! Jeez…

Anyhow I digressed. So, I made it to a pretty soggy farmer’s market and bought about 18 pounds of delicata squash from Flying Onion Farm. I cut them in half, scooped out the seeds, and coated them with a combination of olive oil, fennel and crushed coriander. Then I roasted them until they were tender, and pureed them with some spicy chipotle peppers until I got this smooth orange spicy puree. That puree went into the dough mix and what resulted was a beautifully tender loaf spotted with red chipotle bits with a wonderful spiced aroma. Beware: the heat of the chipotle seems to increase a tad by day 2 or 3, but I wouldn’t go as far to say that the bread is spicy. Every chipotle is different though so it’s possible the heat of this batch might be different from the sample loaf I made.

I’ll be out in a few hours with warm bread for you….Happy Halloween!!

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Rain Rain Rain + Spelt and Sunflower Seeds

Well, Fall must officially be here because last week was the first week delivering bread in the RAIN! It went smoothly, well, for me it did. Mike helped me on Friday morning with half of my deliveries and got caught in a downpour. He came home pretty soggy but happily all your bread stayed dry. I only had a light drizzle on me so it was comfortable enough. I’m starting to wonder what it will be like delivering in the dead of winter. I have truly been blessed with amazing weather all summer, delivering bread has been a breeze.

Here I am all geared up to deliver bread in the rain. I think I could win frumpiest pants award with these suckers on. Also, you like my shower cap? It also functions as a seat cover when I’m off my bike. Dang that’s clever! 😉

As of yesterday I have officially been living in Portland for exactly 5 months. What a beautiful place to be. Time has flown by! Fall is definitely my favorite time of year and I’ve been cooking up lots of pots of soups and stews and heartier fare than summer tomato salads and corn on the cob.  I’d like to start sharing more recipes that involve bread in them. I’ve had a few subscribers who are struggling to get through their bread each week so I thought it might be nice to share with you ideas to help you use some up. I’ll have a post up in a couple of days.

Speaking of Fall, Thanksgiving is going to be here before we know it! So I had an idea in mind I’d like to share with you all and get some feedback. Here’s what I’d like to do for deliveries for Thanksgiving week: I want to cancel the normal Friday/Monday deliveries on 11/19 and 11/23 and BAKE ALL YOUR BREAD PLUS SOME ON THURSDAY 11/22. Friday is so awkward being the day after Thanksgiving. Chances are you will all have a ton of leftovers and have no real need or want for a loaf of bread. Monday is so early to try and keep your bread fresh for Thursday’s Thanksgiving…

Soooo…..Having a party with family and friends and need more than one loaf? Let me know by Thursday  Nov 15th  (1 week before the big day) to get your order in for Thanksgiving. Going out of town and don’t want any bread that week? That’s fine too, your subscription will just get pushed a week forward. Don’t celebrate Thanksgiving and still want your normal loaf? That’s fine, you’ll just get it on Thursday instead. I just need to know one week before Thanksgiving Day so I can coordinate. I’ll be making a simple white sourdough (most of you have had this loaf already) because it’s just so darn perfect for mopping up all that gravy left on your plate. Also, by having just a simple not too full of flavor bread, it will compliment any meal and not overpower all your delicious fixing. I’ll remind you all again later.

Speaking of bread, this week’s flavor is spelt flour with toasted sunflower seeds. What is spelt? Learn more about it HERE. It has a slightly nutty and sweet flavor, and paired with toasted sunflower seeds it’s going to be AWESOME.

Hope you all have been enjoying the bread.


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roasted garlic and rosemary

I’m going to keep this super short today. I had a great post planned about Paris but I will save it for another time. I’m having both computer and internet troubles at the moment and am writing this at the library. It’s been a terribly busy and stressful week. If you’ve had a similar week, hopefully this weeks bread will make your week that much less stressful. I don’t have any photos for you to ooohh and ahhh at, but this week’s bread is a roasted garlic and rosemary infused olive oil bread. See you all soon. -Laura

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My Week of Rookie Mistakes

Do you ever have that week where you just seem to make one silly mistake after another for no real reason at all? It might be something totally routine that you do every gosh darn day and one day you wake up and you’re doing said routine and you just seem to mess it all up? I hate that. Well, last week was one of those weeks…

It started when I made too much sourdough starter. The night before I make bread I make up a huge amount of sourdough starter to leaven the bread. This week it was 1500g of sourdough starter that I accidentally made double of, resulting in me throwing out over 3lbs of gooey sourdough starter. 3 lbs people!! Suck. Total. Rookie. Mistake. (It’s not the first time either, *blushes*). You always catch yourself when it’s too late too…added all the water in, in goes some old sourdough starter, mix, mix, mix wait a second, this looks like far too much, why isn’t it fitting in the bowl like it usually does? ::Realization::….TOO LATE!

Fast forward two days. On Friday, I baked bread for all you lovely folks. Mike, my husband, kept going on about how excited he was for spent grain bread and which loaf could he cut into. I kept telling him he could eat the last loaf, just in case there were any bread accidents, I was reserving our loaf as a back-up in case something happened to one of yours. Well, I started going through my spreadsheet, jotting down who I was delivering to and where. I started counting heads. Then I started counting loaves. And well, they didn’t match up exactly. I checked, double checked, triple checked….I forgot to bake us a loaf of bread. The bread last week looked gorgeous in my opinion. The dough felt so perfect and the kitchen was warm, it was doing it’s thing, the loaves rose so nicely. I pulled them out of the oven one by one, admiring each one and it’s personality traits, giving them a little tap on the bottom, thump-thump, to make sure they were cooked. The kitchen smelled of baking bread for hours. Out I went, delivered, delivered, biked, biked, sweated a bit, and finally came rushing home starved for something to eat. I open the fridge. Almost empty. And no fresh bread in sight. So sad! My backup plan? Homemade Tortillas. Yeah, they were pretty awesome but I was so darn sad I didn’t get to cut into one of those spent grain loaves! Total. Rookie. Mistake.

In other news, I’m happy to report that my mother has mastered my bread techniques and is feeding everyone she knows with home-made bread. She’s actually baking more times per week than I am I think. Makes me feel like I’m slacking off or something. Time to get into the kitchen and BAKE!

So I tried out a few new recipes this week and currently have 3 loaves of bread sitting on the counter. 3!! There are just two of us here at home. 3 loaves of bread seems a tad excessive, don’t you think? I guess I’m making up for my bread deprivation last Friday. The 18 tortillas I made seemed to disappear in about two days. I’m not sure that happened exactly…

I was able to make myself a loaf of spent grain bread on Monday, however, and with a few tips from a gal I deliver bread to (tips can be found here), I made some amazing grilled cheese sandwiches which I ate accompanied by home-made tomato soup. I would never have thought to use mayonnaise on the outside of the bread! Who knew? I would definitely recommend this technique.

This week’s bread is a rye bread with caraway seeds. Rye flour is one of those flours that has always scared me. With the lack of gluten in the flour (gluten gives bread umph and body) I always envisioned making rye bread that came out flat like a pancake and totally inedible. Well, I’ve got a recipe here that is anything but that. It’s denser than the breads I have been making for sure, but that is to be expected. I used just enough rye flour to impart a distinct rye flavor and sweetness. With the added caraway seeds (my favorite!) this bread is delightful. The dough is so luxuriously smooth and silky, it’s proofing right now. I think I like this bread best slightly toasted. Now, if only there was some corned beef in the fridge….

No news on the commissary kitchen space yet for anyone still waiting on a wait list. I’m working on a few details and my energy has been put into searching for a job. I’ve been living in Portland for nearly 5 months and have yet to find a job. Bakester is a business of love but it certainly doesn’t pay the bills yet. I’m sending out good vibes into the universe while simultaneously sulking, sighing and rolling my eyes at job announcements. I’ll even go far as to tell you there has been lots of grumbling, stressing out and even a few evening of tears. I’ve been pondering whether to post this here, but if any of you know anywhere that’s hiring, please think of me!

Thanks everyone, you guys are awesome.


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Mike’s Spent Grain Bread

 It’s time for the revealing of this week’s bread! First, I’d like to introduce you to Mike’s beer:

Umm, Laura, what does Mike’s beer have anything to do with bread and what you’re making us this week???

Ah yes, I will explain! This is a winter jubiale that is just about ready to bottle. Exciting stuff! Mike bought a beer making kit from F. H. Steinbart Co. last summer when we were in Portland for part of our honeymoon. He’d been inspired by my brother, who is a die-hard beer fan and master of beer making. We’ve made plenty of beer over the course of last year and have drunk even more. Making beer involves grains. At a certain point they are pulled out and discarded once the aromas and flavors of the grains have been imparted into the beer. After making beer with Mike a couple of times, I started to wonder if there was anything one could do with all this left over grain besides composting it, or feeding it to cows and chickens. Well, there is! It can be used in bread and this week I’m doing exactly that.

I tried out a loaf last week and it came out really delicious with big hearty grains dotted throughout the loaf. It was earthy and so flavorful and I’m stoked to be making this for you this week.

I also came across a recipe for spent grain burgers. Hmm, a little something to put between spent grain bread, or would that be overkill?? Oh, and a weird fact for the day: apparently spent grains are an ideal medium for growing mushrooms! Who knew?!

In other news, do you remember me mentioning that I left my mother some sourdough starter while visiting California a few weeks ago? Well, she finally pulled it out of the fridge this week and I have been receiving nothing but ridiculously comical emails from her since. I’m not sure if she actually wanted to make my ‘far more complicated than your average loaf of bread’ recipe, or if she perhaps felt obligated to try it, but alas, she did. There were a whole lot of questions, comments and concerns. It started with an email titled, “Concerned,” which had about a half dozen questions that needed responding to. I was starting to regret the whole thing, but then things became quite hilarious. I received an itinerary for the day, and how the bread fit into her schedule… “Then I have to strap the baby to a car seat and take him to Sam’s Club with me. I hope it’s not more than 80 degrees out there, he might get dehydrated … oh, the worries.” Eventually, the ‘baby’ was making her lose sleep at night. The second to the last one I got said, “Taking a break from all this stress. The baby is having a nap in a cozy little basket. Looks alive and well.”

And my absolute favorite, her latest email, titled, “SUCCESS!!!” states, “The bread tastes good, looks good, and by golly, it does you good. Nice and chewy, big holes, crust nice but not quite as thick as yours was. I was trying not to use too much flour while shaping it. I may just try this again…”

Here is ‘Mom’s Bread’

She ends the email, “I’m not just a pretty face… And talk about the egg teaching the chicken.” My mother cracks me up. Love you mom! Happy Bread baking!

And to you guys, happy bread EATING!


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Tomato Basil Bread

oh man am I excited for this weeks bread! I’ve kinda been dreaming about it all summer long actually. But in June the prices of tomatoes are like $5 a pound at the farmers market and so I waited and waited through June, July, August….it’s been a looooonnngg wait for this recipe. The past few weeks when I’ve shopped at the farmers market I kept seeing tomato prices falling and falling and I kept thinking to myself, “come on Laura, get on this, you have a new recipe to be writing!” And alas, the recipe has finally been written, tried, the bread tasted, devoured, I’d go as far as to say that it was demolished. Yes my friends, I present you two of my favorite summer things.

Exhibit A, the tomato, or rather, a mountain of tomatoes….

Exhibit B, basil, by the bag

Exhibit C, my new recipe!

I substituted some of the water with squished fresh, organic tomatoes, added some chopped basil and voila, tomato basil bread. I love the orange hue that is created by the tomatoes. I definitely didn’t put  in enough tomatoes with my trial batch, but that will be altered for all of you lovely folks. Somehow the idea of this recipe appeared to me on a food blog years ago and somehow it stuck hard in the deepest crevice of my brain and just would not leave no matter how many years went by. Funny how the brain works…I can barely remember what I ate for dinner last night yet this one memory of this one recipe on this one blog oh so many years ago is still with me. Love it. I’m glad to have finally tried it out and I can’t wait for you to try it too.

I wish I had noticed which stands I bought my ingredients from, my bad. Farmers Market at the People’s Co-op rocks, y’all. If you don’t shop there yet I highly recommend it!

I’ve also got plans for next weeks bread, which I’m also super excited and geeked out by but I’m not going to share it with you yet. Why you ask? Because I’m mean and I want to keep the suspense fierce!

In other news, I have officially been dubbed the “bread lady”, my neighbors signed up for a new subscription. They have a couple of daughters and one of them designed this lovely envelope my payment came in. LOVE IT!!! Thanks!

Happy bread eating….


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Mushroom and Zucchini Bread Galettes

This is my first post with a recipe for you all. While visiting in southern California Mike watched TV!!!! That NEVER happens at our place. For us, it’s one of those things we do in a hotel room, on vacation, after a long day of exploring a new city; you get back to your hotel room, your feet aching from so much walking, your belly full of tasty restaurant food and alcoholic beverages and you just collapse. Usually this type of television watching includes really bad comedy sitcoms, reality TV or old movies. On this trip, at my parents’ home in Orange County, it involved a food show. Jacque Pepin’s, ‘Essential Pepin’ to be exact, with his French accent and all his butter soaked cooking. I watched one episode and everything he made seemed to involve at least 1 stick of butter. Well, except this recipe, which I missed watching!!

Mike kept going on about some galettes he wanted to make and I really had no clue exactly what they were, even after his description. I’m kinda a bossy stubborn “I want to do it my way” type of cook in the kitchen and sometimes I just have to let go and say, “Mike, whatever you want to make, that sounds great, you should make them and I’ll gladly eat them.” Usually the dialogue is more, “Mike, I think the onions are on too high and they’re going to burn. Oh don’t it like that, do it like this!” and thus ‘take over’ the kitchen and his cooking when really I should just be sitting back with a glass of wine, propping my feet on something soft and saying to myself, “my husband is cooking, sit back and enjoy this.” And it’s not even that my husband ‘doesn’t cook’, he does, and he’s capable and willing, it’s more me who is not willing to give reins to someone else in ‘my’ kitchen. Gosh, I sound horrible!!

Anyhow, I’m getting better at this, and it helps to not even be around when said lunch by husband is being prepared, because then I really can’t butt in. Today yesterday Mike made Pepin’s Zucchini and Mushroom Galettes. Why am I posting this on my bread blog you ask? Why, the recipe involves old bread! Wondering what to do with some of your staling on the counter, I can’t eat it fast enough, another loaf will be here any second bread? Make galettes!!!

These came out really really really really good. They are like zucchini fritters except there are pieces of bread that have been soaked in a little water to hydrate them. The zucchini are chopped up fine instead of shredded, though shredding would work well here too. There are savory mushrooms, chives (or in our Mike’s case, onions), parsley and some whipped up eggs to hold them all together and then they are fried, preferably in a hot skillet, until golden brown and delicious. I then butted in and added some grated parmesan and a touch of smoked sea salt I stole from my brother (shhhh, don’t tell!). They were incredible and I highly suggest you get into your kitchen and give them a go, and then come back here and tell me what you think.

Happy eating everyone!

This recipe can be altered for sure. Don’t have mushrooms and zucchini? I bet diced bell peppers, cilantro and corn would be nice. Or maybe peas and carrots? Basil, tomato and eggplant? The possibilities are endless. Use your best judgment, I promise not to butt in!

Serve these with a side salad.


Bread Galettes

2 1/2 ounces stale bread, preferably from a baguette, cut into 1 inch pieces (2 cups)

1/2 cup lukewarm water 1 large mushroom (about 1 1/2 ounces), washed and coarsely chopped

1 piece zucchini (2 ounces), cut into 1/4 inch pieces

(1/2 cup) 2 tablespoons chopped onion

1 1/2 tablespoons chopped fresh chives

1 clove garlic, peeled, crushed, and chopped (1/2 teaspoon)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 eggs

2 tablespoons canola oil

1. Place the bread pieces in a bowl, add the water, and squeeze the bread lightly to saturate it with the water. Add the mushroom, zucchini, onion, chives, garlic, 1/4 teaspoon each salt and pepper, and the eggs, and mix well. (The ingredients should be well combined but not like a purée.) Yield: About 2 cups.

2. Heat the canola oil in one large or two smaller skillets. Using about 1/2 cup of the bread mixture for each of four pancakes, spoon it into the skillet(s), and press down on it with a fork to make pancakes that are about 5 inches in diameter and 1/2-inch thick. Cook the pancakes for about 5 minutes over medium to high heat, then flip them over, and cook them on the other side for 5 minutes. Transfer the pancakes (or galettes) to a warm plate, and serve with a side salad.

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Back From SoCal

Hello friends, I have missed you!! I am back from ridiculously hot southern California and am ready to start baking again. I couldn’t have asked for a nicer trip. It was a whirlwind of friends and family and so much driving!!! It was well worth it though. I got to visit old stomping grounds and eat at my most favorite restaurants, including Full of Life Flatbread in Los Alamos. The restaurant in magical and the food is amazing. Call me biased if you must since I used to work there. I have many fond memories–my husband and I even had our wedding reception there last summer. If you are ever in the Santa Barbara wine country and want somewhere good to eat this is the place to go! You won’t be disappointed. Los Alamos is the smallest of cute quirky towns, there is even a saloon you can go to post dinner for another glass of locally made wine, a shuffle board game, some live music, and even dancing if you so desire. I couldn’t have asked for a more perfect evening!

My brother requested I bake him bread while visiting and so my sourdough baby came with me on the plane. That involved needing to find a teeny tiny container to pack it into since I didn’t want to check in my luggage. Thursday morning I wandered around Fred Meyer looking for a 3 oz container for my yeast baby and struggled to find anything shallow with a wide lid. After much humming and haaaing I settled on a baby food jar. Genius! I have two little kitty cats at home who enjoyed the sweet potato contents and my yeast enjoyed it’s new temporary home and arrived smelling a touch sweeter than normal.

While waiting to board the plane I checked on said yeast baby hiding amongst my toiletries in the required quart size ziplock and got a good laugh from a lady sitting next to me. Oh the things people travel with! I baked off four loaves and took two to some family friends houses. I hope they enjoyed it. I left a little bit of sourdough for my mom to experiment with.  The rest of the yeast returned home with me and so your bread this week will have just a touch of California still in it. Does that sound weird?

We’ve got a few new subscribers starting this week, welcome! So I’d like to do a repeat of my basic country bread which I will occasionally go back to time and again since it’s just so simple and delicious and sometimes you really don’t need anything extra in your bread. My basic loaf is a white bread with just a touch of wheat and gosh it makes amazing toast, sandwiches, whatever you like!

In other news, Edible Portland posted about me on their facebook page which resulted in a Bakester Wait List?!?!? Oh dear….I’m currently on the hunt for somewhere new to bake my bread. I have started to wait list new subscribers because I just can’t keep up with all your bread needs! I apologize for that. If anyone knows a commissary space in Portland that is not too expensive please email me the information. I’d like to take on any subscribers who wants my bread and I need a new space!

See you all soon, I hope you all have a wonderful bread-filled weekend. I’ve missed you!

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