Lafayette’s spring cleanup was this past weekend, and once we had our yard work done, we started thinking about what to do with our garden beds this year. We used to have a really involved raised-bed garden, but the bakery necessitates a little simpler approach to gardening. We’ve decided to grow rye in at least some of the beds as a cover crop to (hopefully) drown out any weeds, add some nutrients back into the soil, and (again, hopefully) provide some rye seed at the end of the season.

There's a much bigger story behind rye here in Colorado, part of which we plan to start sharing with you in the coming weeks. To get you started though, have a look that The Rye Resurgence Project coming out of Colorado's San Luis Valley, which happens to be one of our main sources for regionally grown grains.

Just a brief note to update you on a few products we’re working on. After a few requests, we’ve been testing a couple of 100% whole-grain brownie recipes of the “you’ll never know it’s whole grain” variety. :) One has dark chocolate chunks, and the other has a mascarpone-raspberry topping. The brownie, whichever we choose, is probably a couple of weeks away. 

We’re also talking with a Lafayette brewery about a possible collaboration on a whole-grain sourdough beer bread. Stay tuned…

- Ashley & Paul

 
Bread
Cinnamon Raisin Bread
Country Sourdough Bread
Einkorn Sourdough Bread
Multigrain Sourdough Bread
 
Cookies
Brown Butter Dark Chocolate Chip Cookie
Oatmeal Raisin Cookie
Spiced Molasses Cookie
Triple Chocolate Cookie
White Chocolate Cherry Pistachio Cookie
 
Flour
Rouge de Bordeaux Stone Ground Whole Wheat Flour
Turkey Red Stone Ground Whole Wheat Flour
White Sonora Stone Ground Whole Wheat Flour

Mixes
Einkorn Pancake Mix
Pancake Mix