Tues July 21, 4 to 8 pm: Bread! Fresh from the oven.
Wed July 22, 9 and 9:30 am: Bread delivered to Green Tree Health & Wellness and Bouchie Lake Country Store
Wed July 22, 4 to 8 pm: Pizza Night! Check out the great ingredients we are getting from local producers:
1. Italian sausage, Hungarian peppers (mild), mushrooms
2. Grilled zucchini and cherry tomatoes on a base of garlic scape pesto
Sat July 25, 8:30 am until we sell out: Quesnel Farmer’s Market
Sun July 26, 9 am to 12 pm: Wells Farmer’s Market – our bread will be there (frozen) but we won’t be!
Tim has been busy splitting and stacking firewood – yet another of the tasks that need to be done in the snowless season(s). We estimate that we have burned less than four cords of wood in the bakery in the past year – all beetle-killed pine from within a 10 km radius of our house. Tim weighs the wood and records what he uses each time he fires the oven – he can now get the temperature of the oven to the (almost) perfect place at (nearly) the same time I get the bread ready to bake! I tell you, managing those wild yeasts and bacteria in conjunction with a wood-fired oven have been a steep learning curve. We’re still on that curve, in fact, but we have come a long way from last year! The large thermal mass of the oven with its deep covering of ultra insulation seems to be working well – the oven stays hot for a long time. In fact, there would be enough heat in the oven to bake more bread than I could single-handedly shape in a single afternoon. One day I’ll hire an assistant, but right now I still have too much to learn myself…
While Tim does firewood and all the other odd jobs around the place, I am into food-managing season. There are garlic scapes to process for pesto and pizza toppings, there is fruit to freeze and preserve for scones, there is garlic to roast for Roasted Garlic and Olive bread, there are veggies to buy at the market and process for pizza toppings, there are herbs to hang and dry, and there are even dinners to make (if Tim is lucky!).