Thank you to everyone who was supporting my micro bakery at Berlin Farmers Market. It was a great summer on Mechanic Street. I met wonderful people who are very enthusiastic about fresh natural breads. Today, I am bringing for you a fall special-Corn bread, made with freshest corn meal from Littleton Grist Mill.
For those of you who got addicted to Polish Princess Breads,I will bake every Thursday and deliver to Greeting Jewelers on 107 Main St. at 3 PM. Please note, this is only per order service!
Deadline for ordering is Monday 8 PM, on September 23rd I will offer : Lancaster Common, Multigrain, Silesian Rye, Ricotta and Oatmeal.
If you want to place an order or you need more information about ordering don’t hesitate to call me 603-788 2251 or email: firstname.lastname@example.org.
Today in Lancaster I’m bringing focaccia topped with freshly picked cherry tomatoes, herbs and fleur de sel (French sea salt). I also have a new bread: semolina topped with onions and an Italian cheese blend. We devoured a sample this morning fresh out of the oven – I think you’ll love it! See you at the market!
I was accepted into this year’s Coos County Entrepreneurial Program at MicroCredit New Hampshire. We’ve met each month since January 2010, and it’s been a huge help for me in learning to grow the business side of Polish Princess Bakery, not just the baking. The program culminates in October with the development and presentation of my business plan.
In addition to the training, a huge benefit of the program has been getting to know my peers in the community who also have new and growing businesses. What a vibrant and interesting business community we have here in the North Country!
Right now I’m finishing up my business plan for the big presentation on Monday, September 13th. Wish me luck!
I just cut all my garden basil and turned it all into pesto. This is a last batch of basil pesto bread I am going to bake this summer. For those of you who just cannot get parted with this lovely bread I recommend getting a big supply of the green sauce from Lois Cardin from Herb Sense at Lancaster Market .She does a great job tending her herbs and turning them into delicious pestos. You can spread them on my breads and enjoy them in the fall.
Last week, I got a wonderful bundle of fresh rosemary from my Berlin customer-look for a bread called Panmarino on Thursday and Saturday.
That would be all for my special breads this week, the rest is as usual: Multigrain-loaded with seeds and grains-nutricious and yummy, Lancaster Common- that goes with everything , my polish Silesian Rye with 40% stone ground whole rye from local mill, Oatmeal bread lightly sweetened with honey and of course Ricotta bread! Let’s not forget my delicious onion rolls-Bialys- with a pool of roasted onions in a center.
This week I’m featuring a new bread, German carrot. It features shredded organic carrots from Roots & Fruits farm in Dalton. It also contains a 7 grain organic mix from Littleton Grist mill. They look and smell fantastic coming out of the oven today!
I also have what are probably the season’s last basil pesto breads – that’s it for my garden’s basil this summer.
Sorry for the unexpected absence of pizzas last Saturday – we had a family emergency that took over our Friday and Saturday. (little boys + jumping off porches = emergency room visits!) We’re recovering nicely, though, and expecting to bring pizzas to Lancaster on Saturday. As planned last week, we’ll have some onion / blue cheese / walnut, cheese, and marinara varieties.
Please let us know at the market if there’s any particular toppings you’d like to see. We’re trying hard to make enough for everyone who wants them on Saturday morning.
It’s that time of year – do yourself a big favor and make yourself a BLT while you can get all the ingredients fresh at the market. This would make a fantastic easy Thursday night dinner or Saturday lunch after the markets.
Start with the bread, of course. My favorites for a BLT are my Lancaster Common, Pesto, or Ricotta breads. Any of these will toast well if you prefer your BLT that way.
Meadowstone or Peaslee Farms have some of the best bacon you’ll ever taste.
You’ll find tomatoes and lettuce at many of the vegetable vendors. David Craxton’s Roots & Fruits has a variety of heirloom organic tomatoes that are out of this world.
A twist on this idea that I like – get some farm fresh eggs at the market. Fry an egg, sunnyside up, yolk hard or soft according to your preference. Add plenty of fresh ground pepper and turn your BLT into a BELT!
Two new breads for this week – potato rosemary and sunflower. They smell great while baking today. I hope you’ll enjoy them.
I have just enough basil in my garden to make some more of the popular pesto breads this week, and maybe – just maybe – next week. Grab one while you can! The pesto breads make a fantastic ham sandwich.
As always, I love to hear your feedback at the markets about the breads you like most.