Thursday, October 1, 2009

Community Supported Baking on the Rise

Lately I have been spending a great deal of time in the kitchen every week baking. As we move out of the regular growing season and into the colder months, I find myself wanting to bake almost constantly. I think this is because last winter I worked at Great Harvest up in Burlington as an early morning sweets baker and absolutely loved it. It's the best job I've ever had outside of farming. So I have been continuing to use the skills I picked up there to feed my family and make a little money on the side.
I've been making both whole wheat and wheat/white hybrid sandwich loaves, all kinds of dinner rolls, and even some french bread in addition to almond white chocolate chip brownies, almond vanilla cakes, apple crisp, cinnamon raisin oatmeal cookies, and chocolate chip pecan cookies. I've been selling bread, rolls, and cookies every Monday during our retail time here at the farm and I'm also providing Three Bean Cafe with bread for their paninis.
So, with all the fun I am having baking, I've decided to do a winter bread share from my home, I'm calling it Community Supported Baking (CSB). It will work just like Community Supported Agriculture (CSA) in that people will pay up front for so many weeks of bread, rolls, or sweets, and then come pick up their goods on a designated day each week during the baking term. The first round will start in November. I'm still getting prices together, and a few other logistical things, but once I do I will have order forms available via email and also at a few locations in downtown Randolph. In the meantime, if you're interested in ordering bread, rolls or sweets from me, please don't hesitate to send me an email or stop by on a Monday between 1:00 and 6:00pm to check out my baked goods.