Hello cyber-people...
Tommorow is my un-official year one celebration at the bakery, and man, does it seem like it went fast. To cliche, it feels like only yesterday I was frustrated with mudding, taping and painting. Well, at this point it seems some of those jobs are due for a touch up already.
I'm feel a silly thrill. I will be attempting the most baguette I have every formed in one day, going for three hundred. For a shop as small as mine, it might be quite overwhelming to see that many baguette, but I'm excited to hand them out for people to take home and enjoy. I just hope I'm not left with that many at the end of the day...
I have much to be thankful for, primarily the support of my customers who visit me weekly, and allow me and encourgae me to continue in this trade. I do love it, but without you, the buyer, there can be no bread. So thank you, and if you do find yourself with the time to do so, please stop by the bakery tommorow so as I can say thank you.
I must sleep now.
Good afternoonight.
Trent
September 18, 2009
August 27, 2009
Find time to Post
Some folks I know are quite surprised when I mention that I have a blog, but are less surprised to hear me say, that it is 'somewhat infrequently' posted upon. That being said, I have today found time to post a post.
These last couple of weeks have been very exciting, as it seams farmers fields are blushing with fresh produce. My brother Paul has had much success with his variety of summer patty pan squashes, green and yellow beans, baby eggplant, beets and carrots. I am proud to use these 'fresh as all heck' vegetables in every capacity I can think of (however, the thought of green bean and beet bread has not been physically manifested, it is ridiculously tempting); but I do have many options with soups, salads and savoury pastries. As the season suggests,I will be forfeiting asparagus goats cheese croissant for roasted patty pan squash with fresh pinenut arugala pesto croissant, a mouthful indeed. Today we are assembling a garden bean salad with a sort of gremoulada vinaigrette (olive oil, preserved lemon, parsley, garlic), and have great intentions of offerering new and exciting 'garden harvest' salads everyday. With such a bounty, who could resist!
As always, I kid you not, the bread baking world is very exciting to me. I have finally posted the weekly bread menu on this page at the bottom, and it will stay there for your reference (sorry, still no walnut currant on Thursday). I have been experimenting with some new breads, forming them into small consumable loaves, and hoping for some feedback as to whether or not I should include them in the regular rotation. New offerings include roasted jewel yam, parmesan reggiano sourdough, toasted quinoa and flax, and hazelnut sultana raisin. I dont know, do people make comments on blog pages? I should would like to hear from you.
Anyway, this is all for now, thank you again for your continued support.
Trent
These last couple of weeks have been very exciting, as it seams farmers fields are blushing with fresh produce. My brother Paul has had much success with his variety of summer patty pan squashes, green and yellow beans, baby eggplant, beets and carrots. I am proud to use these 'fresh as all heck' vegetables in every capacity I can think of (however, the thought of green bean and beet bread has not been physically manifested, it is ridiculously tempting); but I do have many options with soups, salads and savoury pastries. As the season suggests,I will be forfeiting asparagus goats cheese croissant for roasted patty pan squash with fresh pinenut arugala pesto croissant, a mouthful indeed. Today we are assembling a garden bean salad with a sort of gremoulada vinaigrette (olive oil, preserved lemon, parsley, garlic), and have great intentions of offerering new and exciting 'garden harvest' salads everyday. With such a bounty, who could resist!
As always, I kid you not, the bread baking world is very exciting to me. I have finally posted the weekly bread menu on this page at the bottom, and it will stay there for your reference (sorry, still no walnut currant on Thursday). I have been experimenting with some new breads, forming them into small consumable loaves, and hoping for some feedback as to whether or not I should include them in the regular rotation. New offerings include roasted jewel yam, parmesan reggiano sourdough, toasted quinoa and flax, and hazelnut sultana raisin. I dont know, do people make comments on blog pages? I should would like to hear from you.
Anyway, this is all for now, thank you again for your continued support.
Trent
July 20, 2009
Typical Day at the Bakery...
I am frequently asked what time I get started, or what time I get up, and the reaction to my answer is often of shock and awe...but really it isnt so bad. At 3am I feel like I am one of the few on all of 8th street, and I get to do what I love. Its the calm before the storm, and it takes time to set the stage.
I thought I could take this opportunity to describe and share photos of a typical morning for myself and the crew at Earth Bound Bakery...it usually starts with a very strong, very short Americano.
Post coffee and production planning, it all begins with the weighing and mixing of doughs. Baguettes are first, as the poolish stays in the mixing bowl overnight, then the sourdoughs, as they take the longest to ferment properly. Depending on the day, I might have three or more specialty breads on the menu, and they follow a logical mixing schedule, one to follow the other like a mills mess cascade (juggling pattern).
While doughs mix, Jason and I hand laminate the croissant dough for the day, roll out tart shells, mix muffins and cookies. If timing suits, we can roast garlic for bread, blanch asparagus, poach rhubarb, or prepare vegetables for soup. But it is more likely to do these things after the bread is out of the oven.
Small batch bread baking is so much about timing. Ten minutes early, or twenty minutes late can make a huge difference in quality of product; at this point in the morning, timers are our best friend. Some breads need to be knocked back once, twice, sometimes three times, and left to ferment until just right for scaleing. Each loaf should weigh the same, so they can bake at the same rate.
Once we have sheets of croissant in the proofer, and scaled bread on the boards, the oven is hot and happy. At 6am, 8th street will be filled with the aroma of our early morning production, but the best is yet to come...
I thought I could take this opportunity to describe and share photos of a typical morning for myself and the crew at Earth Bound Bakery...it usually starts with a very strong, very short Americano.
Post coffee and production planning, it all begins with the weighing and mixing of doughs. Baguettes are first, as the poolish stays in the mixing bowl overnight, then the sourdoughs, as they take the longest to ferment properly. Depending on the day, I might have three or more specialty breads on the menu, and they follow a logical mixing schedule, one to follow the other like a mills mess cascade (juggling pattern).
While doughs mix, Jason and I hand laminate the croissant dough for the day, roll out tart shells, mix muffins and cookies. If timing suits, we can roast garlic for bread, blanch asparagus, poach rhubarb, or prepare vegetables for soup. But it is more likely to do these things after the bread is out of the oven.
Small batch bread baking is so much about timing. Ten minutes early, or twenty minutes late can make a huge difference in quality of product; at this point in the morning, timers are our best friend. Some breads need to be knocked back once, twice, sometimes three times, and left to ferment until just right for scaleing. Each loaf should weigh the same, so they can bake at the same rate.
Once we have sheets of croissant in the proofer, and scaled bread on the boards, the oven is hot and happy. At 6am, 8th street will be filled with the aroma of our early morning production, but the best is yet to come...
June 10, 2009
So i had this blog set up for me a long time ago, back when Corey Neufeld (now co-owner of 'The Better Good' on Broadway with his wife Laura) was baking bread with me in the early mornings, and havent yet spent a speck of time updating, creating, playing or communicating on it.
It is all quite new to me, and computers are something I havent found much time for lately. I think there was about a two year period during high school where I used email quite a lot; but by now, my own family doesnt expect much from me in the virtual world.
This is my introduction (although brief) and first attempt to get some reaction from the public on the interweb about my bakery, and an opportunity for me to tell more people about my history, philosophy, and direction.
If you start to follow this blog, feel free to ask questions of me, make suggestions, and most definitly give me feed back.
Yet to come will be photos, starting up stories, product lists, daily bread menu and much more.
Cheers,
Trent
It is all quite new to me, and computers are something I havent found much time for lately. I think there was about a two year period during high school where I used email quite a lot; but by now, my own family doesnt expect much from me in the virtual world.
This is my introduction (although brief) and first attempt to get some reaction from the public on the interweb about my bakery, and an opportunity for me to tell more people about my history, philosophy, and direction.
If you start to follow this blog, feel free to ask questions of me, make suggestions, and most definitly give me feed back.
Yet to come will be photos, starting up stories, product lists, daily bread menu and much more.
Cheers,
Trent
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