A little press!
Hey bread friends!
It’s been a big week for our family. In case you missed our IG post, yesterday we were featured in an article for the Wall Street Journal. We are so elated to have our hard work be recognized. Thank you to Alameda local journalist, Liz Garone for taking interest in our business! To read the full article, click on the photo above.
The bread’s the thing.
Wildly local. Naturally fermented. And handcrafted with heart & soul in Alameda, California
We’re also reaching out to share our new website with all of you. We hope it will be intuitive to navigate and fun to read about our plans to grow! My favorite part might be the customer testimonies. Big thanks to the group who contributed!
“We love seeing that Trevor is sourcing flours from mills that specialize in heritage and organic grains. There’s a real flavor difference from mass produced breads and other baked goods.”
With the glorious arrival of strawberry season, we’re transitioning from marmalades to jams! It is a little bit of a relief for us, as marmalade is a more intense process compared to jams. There’s more variation from batch to batch and more variables with the longer process. Most of the marmalade gets canned and sold to you but batches that don’t meet our standards become a delicious component of our biscotti, so nothing goes to waste.
If you’re interested in purchasing our jam, we’re bringing about a dozen jars to the Alameda Farmer’s Market on Saturdays. Varieties include: Strawberry, Strawberry Rhubarb, Rhubarb, & limited amounts of Blueberry Rhubarb. With the warmer weather here, try adding a bit of our jam to your next bowl of vanilla ice cream. Or even better, surprise your momma with some!
Happy Mother’s Day!
Robin, Trevor, & Bodhi
