Great name for a bread. Maybe even an interesting name for a rock band (psst Mickey, this is for you).
I haven’t been writing about the two new sources of bread that my Community Supported Agriculture share has been delivering.
This week we received a very dense lovely loaf of bread.
Green Lion Bakery in Phoenixville PA.
Our share alternates between this source, and one from Sherman Dale PA. They are Talking Breads.
Talking Breads also sells at two DC area markets. Silver Spring and DuPont Circle.
At the moment, Talking Breads is winning our home bread battle, over who provides the best bread for our morning toast, and for sopping up sauce from my dinners.
The winner.
Semolina Loaf, from Talking Breads.
I wish you could get the scent of this bread. I can’t even describe what the sesame seeds do when it comes to adding flavor that is far beyond what a simple wheat bread would contain.
What I love most about the breads we get. The lack of overly refined flours. The minimal, if even used, presence of sugars.
The vegan breads keep longer. No dairy to spoil. They have a rich nutty taste. I mean, who had heard of einkorn, for instance. And, redeemer wheat?
I am so impressed by these young bakers. Stepping up and giving us substantive choices. Every week we are surprised with the choices.
Like this pumpernickel.
Yes, there are coffee grounds in this bread. And, the taste is so complex, you can’t imagine it.
If you live in the DC area and can get to the markets in Silver Spring or DuPont, you must try their breads. If you live up here around me, you could buy a bread share from our CSA, Lancaster Farm Fresh Cooperative, and pick up fresh bread every Tuesday. We have members who only do fruit, eggs, bread, herbs, and don’t do vegetables. You can pick what you want.
Bread is one of the highlights every week.
AnnieRie Unplugged 