Online Farmer's Market Fri 22nd Jan

~Happy New Year!~

 

Please find below the menu for Friday 22nd Jan. Orders will open at 3pm on the preceding Wednesday and orders can be place on this page. 

 

All breads available are listed on the page and if it says it is not available then it means the orders have already been filled.

 

If you live within my delivery zone I will be delivering your order to encourage social distancing. Please double check your address falls within my delivery zones (see map here). Your order will be delivered between 2-5:30pm on Friday afternoon and will be left on your doorstep unless otherwise specified. Please include any delivery instructions in a note on your order.

 

*menu may be subject to change.

 

Friday 22nd Jan

- Country

- Seeded Rye

- Lemon & Poppy Seed

- Date & Walnut

- Olive & Lemon Fougasse

 

 

Loaf descriptions:

 

- Country Sourdough:

My signature sourdough loaf made with a combination of freshly stone-ground whole-wheat, whole-spelt, whole-rye and white wheat flour. The loaves are baked in a stone-lined oven and have a deep rustic crust and a soft creamy crumb.

 

- Seeded Rye

A sourdough loaf made with 50% freshly milled whole-rye and 50% white wheat. Contains anise, fennel and caraway seeds, orange zest, and some molasses for a rich depth of flavor. Similar to a Swedish style rye bread.

 

- Date & Walnut

Date & Walnut is such an aromatic combination! I find fruit and nut loaves work better as a denser loaf which is what this is, made with a good proportion of freshly milled wholewheat and is lovely toasted and drizzled with a bit of honey. Made with Medjool and Deglet dates.  

 

- Lemon Poppyseed

Aromatic lemon zest from backyard lemons are combined with nutty blue poppyseeds. Lemon & Poppyseed is a popular muffin flavor but it works really well in bread too! This loaf is made with white wheat flour, and freshly whole-wheat, rye, and spelt. Also contains a splash of olive oil.

 

- Olive & Preserved Lemon Fougasse

A naturally fermented French flat bread made with wheat and freshly milled spelt, full of Castelvetrano olives, preserved lemons and Herbs de Provence, and covered in black and white sesame seeds. Cut into the shape of an ear of wheat, these flat-breads are ideal for tearing and dipping in olive oil. (see 4th picture in gallery)

Online Farmer's Market Fri 22nd Jan

$0.00Price
  • The process of making sourdough starts 2 to 3 days before the bread is baked, so cancellations cannot be accepted.

  • Please double check your address falls within my delivery zones (see map here). Any orders placed for delivery out of my delivery zones without a note will be cancelled and refunded. Please include any specific delivery instructions in a note on your order.
    Your order will be delivered between 1-5:30pm on Friday. 

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