Our new Maple Oat Bread is our featured item this week. With a subtle maple flavor and slightly softer crumb from the oat flour, it seems to retain moisture fairly well. Since we are big fans of toasting our bread, we also love the smell this one offers as it starts to heat in the toaster. Add a little butter and you have a great addition to your breakfast! 

When people ask how we got started (another question we’ve gotten lately), we’re never quite sure how to answer. 

Baking has always been part of our relationship as we’ve made pizza and bread as long as we’ve been together. For Paul, baking goes back to his teenage years working at local pizza places in Massachusetts. Ashley learned to make bread, cinnamon rolls, and pies, among other things, from her grandmother, Ruby. She also worked at a restaurant during her teenage and college years and learned to make hot rolls. Lots and lots of hot rolls. 

As adults, baking became the antidote to sitting behind the computer working on longer digital projects. During the pandemic, Ashley took an online course at the University of Colorado - Colorado Springs called Grain School, and that’s where the idea for Daily Grains really came from. We originally thought we’d do something digital with our learnings to help build out the marketplace and infrastructure for local grains, and the work we did there continues through our partnership with the Colorado Grain Chain, which we discussed in a previous newsletter. We’ll be working with them for the next three years through a couple of grants to continue building out the Grain Exchange Marketplace. 

In the interest of transparency, we are raising the price of our einkorn bread to the price of our “inclusion” breads. Einkorn has always been our most expensive grain, and this is just a reflection of that.

- Ashley & Paul