Happy Birthday, CSB! 🍰🎈🎉

This week was a special treat for me to have my daughter out of summer camp and in the kitchen helping with market prep. She has been my little helper since the very beginning days of C&C...I think she was about 3 or 4 years old when this picture above was taken. Tonight when we finish up all our work, we are looking forward to taking the rest of the weekend off to celebrate her 11th birthday and to get ready for a new school year. I know everyone says this - but SERIOUSLY - my goodness, they grow up fast!!!

This got me thinking that our Community Supported Bakery (CSB) program, "Blind Date With A Baker", is also coming up on a birthday. When we finish up the current rotation at the end of September, it would officially be a year that we've been running it. To the past and current bread share members, I want to say thank you so much for keeping it going! I love planning out the weekly bread flavor for you guys and look forward to coming up with new ones.

To celebrate the anniversary, every CSB membership level is on sale from now through September 9th for the fall/winter rotation. We will be wrapping up the farmer's market season pretty soon so I hope you will sign up and continue to get your weekly bread through our share program!

On the menu this weekend: we will be bringing Country White, Baker & Brewer, Cranberry Walnut, Olive Oil Semolina, Seeded Whole Wheat, Roasted Garlic & Cracked Peppercorn, and Black Sage loaves to all the markets. The special this week is the Blue Olive - a sourdough loaded with blue cheese crumbles and castelvetrano olives. I tried baking it for the first time last week for our CSB folks and a few things I realized were 1) Oh my, it's tasty; 2) The blue cheese flavor is very subtle at first but really settles into the bread as it ages; and 3) It didn't have nearly as enough olives as I would've liked the first time so I really piled them in there this time. Give it a try and let me know how you like it!

Friends + Family + Food 🙏

A couple of months ago, I was having a particularly long day and that long day was turning into a long night as I settled into another graveyard shift of baking. All of a sudden, I get a text from Marc letting me know that he had a plate of dinner for me that he's going to drop off at the kitchen. Sure enough a little while later I was handed a delicious homemade meal and a cold can of beer!

Another time, I had worked so late the previous night that I didn't hear my alarm and overslept when I was supposed to meet Devin at the bakery for market the next morning. When I didn't pick up his phone calls or reply to messages, the guys discussed amongst themselves that they had better check on me and Devin drove all the way to my house to get me.

To say that we all just work together is a gross understatement...I feel incredibly lucky to have such an amazing team who take care of me and of each other. I feel even luckier to call these fellas, my friends. I know it's a little early as we haven't put together any specific job details about the position but we will be looking to add to our C&C family soon. If you or someone you know is passionate about baking bread and wants to join us on this crazy adventure, forward them this email and tell them to contact me!

Also below you'll find the recipe for the super delicious Chorizo Strata that Marc made for dinner that night. I asked him to share it here because we will have Jalapeno Cheddar bread at the markets this weekend (alongside Caraway Rye, Country White, Olive Oil Semolina, Cranberry Walnut, Everything Bagel, and Baker & Brewer).

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Marc's Chorizo Strata

12 oz. Mexican chorizo
1 bunch green onions, white and pale green parts finely chopped, dark green parts sliced
1 2.25 oz can sliced black olives, drained
2C finely shredded sharp cheddar or Mexican cheese blend
2C milk
10 large eggs
1/2 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp chipotle-flavored Tabasco or other hot sauce (optional)
1 loaf of Crust & Crumbles Jalapeno Cheddar bread

Queso fresco
Avocado
Pico de gallo or fresh tomato, cored and finely chopped, and cilantro

1. Preheat large skillet over medium heat and add chorizo, breaking up into small pieces. After about 5 minutes of cooking, add white and pale green parts of green onion and continue to cook the mixture until the green onion has softened, about 5 minutes more. Remove from heat and let cool to room temperature.

2. Cut the bread into small cubes, filling a 9" x 13" baking dish until about 3/4 of the way full (a couple slices short of a whole loaf). Remove cubes to a large mixing bowl, then grease the baking dish. (If you're planning on eating the strata tomorrow, toast the bread cubes in a 250 degree oven for 10 minutes.) Preheat oven to 350 degrees.

3. Crack eggs into another large mixing bowl, add salt, and whisk, breaking up the yolks (it will otherwise be difficult to see the yolks if you wait until after adding the milk to whisk if you're using an opaque mixing bowl). Add the milk, pepper, and hot sauce, and whisk mixture together.

4. Toss together the bread cubes, cooled chorizo-green onion mixture, the rest of the green onions, black olives, and 1 1/2 C of the cheese together until thoroughly combined. Pour into prepared baking dish, spreading out the mixture to a uniform height throughout the dish. 

5. Pour the egg-milk mixture slowly and evenly over the bread cube mixture. Cover with aluminum foil and let rest, at least a half an hour, before baking. Alternatively, cover and place in refrigerator overnight, allowing dish to sit at room temperature a half an hour before baking the next day.

6. Bake the strata for 50-60 minutes. Remove from oven, remove aluminum foil, and sprinkle evenly with remaining shredded cheese. Return to oven for another 10 minutes. Remove from oven and allow to cool at least 15 minutes before serving. Top with pico de gallo (or finely diced tomato and cilantro), diced avocado, and crumbled queso fresco.

Hello, A U G U S T ☀

A while back when our current space was "under construction" and our electrical was getting rewired for new equipment, we weren't able to use our mixer and so a friend let me use theirs in order to get ready for a market day. We had limited time to get all our dough processed and so he jumped in to lend a hand...when we got done, he couldn't believe how many different types of bread we made for just one day. While I do admit that production does take longer when you make so many batches, there is a reason they say variety is the spice of life. For the baker, it allows for more flavor experimentation and to avoid getting stuck in the rut of routine. For the consumer, it allows for more choices and appreciation of different types of grains, flours, nuts, and seeds. I say it's a win-win.

This week we tried a new formula for our CSB distribution bread - Toasted Sunflower and Flax Seed Whole Wheat sourdoughs. I really liked how it turned out and so I decided to bake it for markets this weekend. It has a rich nutty flavor from the sunflower seeds and soaking the flax seeds prior to mixing them into the dough amps up the nutritional density of this loaf. The flax seed soaker also helps the bread keep longer. On the menu alongside these will be Caraway Rye, Olive Oil Semolina, Cranberry Walnut, Country White, Baker & Brewer (made with barley wine spent grains), and Black Sage loaves.

During the month of August, the guys will be taking turns to fit in some last minute vacation days before we head into fall. Marisa, our C&C newbie, will be filling in for Devin and Marc at the upcoming markets so if you see someone new running our booth, that's who it is! She is a very sweet girl and we are happy to have her on board :)

Everything's All Rye 😉

Earlier this week, I was walking out of the kitchen on my way to pick up some missing ingredients and ran into two lovely ladies who were lost in the parking lot looking for the bakery. They wanted to come visit C&C, sit down, and enjoy some goodies. But of course, sadly, I had to explain that our retail shop is not open yet, that I had nothing on hand to serve them with, and that I was so sorry they came all this way just to be disappointed. Soon, I said..."It's coming very soon!" (If you're reading this, HI MARIA!!!!)

This made me realize that it was high time I update you all on what's going on with our future home at the indoor Rockford City Market. Joe, my super awesome architect, and I have recently finalized the interior build-out design and it is now ready to be submitted for all the necessary permits. We are striving to make the space open, inviting, comfortable, and cozy...and I'm really loving the way it's coming together on paper right now. I know the construction folks are working non-stop on the overall building too and I'm so excited to see how everything will turn out.

In the meantime though, bread production for markets has been on the forefront of our minds as we enter the second half of the season. I'm glad to see some cooler weather on the forecast lately because our kitchen has been awfully hot and fermentation activity is in overdrive causing me some panic at times. This is one of the reasons we have yet to announce new baking class dates, for those of you wondering. Cooler weathers also have me envisioning more seasonal flavors for our menu...earthy beet bread or maybe some roasted squash loaves, anyone?

For this weekend, the new flavor on our menu is the Caraway Rye. It's made with organic dark rye flour and toasted caraway seeds...it is basically a "deli rye" bread but we are not calling it that because it's not a soft pan bread as it has all the crusty goodness of a full sourdough loaf. I hope someone will make a fantastic Reuben sandwich with this and sends me a picture (or just go ahead and send the sandwich...that's good too!) We will also have Baker & Brewer, Chocolate Porter, Everything Bagel, Olive Oil Semolina, Country White, Cranberry Walnut, and Seeded Whole Wheat. I think this is the most variety we've ever offered at the markets before so I hope everyone will get to take home their favorite :)

R & R ☔

Today marks the tenth week of farmer's markets and that means we are already halfway through the season. Time is really flying by...I can't believe school will be starting back up for the kids soon! I'm beginning to feel a little sadness creeping in at the prospect of summer ending but I'm also determined to make the best of it for the next ten weeks.

We have been watching the weather closely the last few days hoping that the storms and rain will clear away but, unfortunately, Mother Nature is not on our side this time. So we decided that we will sit it out this weekend, complete some non-baking chores around the bakery, and also squeeze some cat naps in while we're at it. Rockford City Market, North End City Market, as well as Beloit Farmer's Market are all still being held and, even though we won't be in attendance, I hope you will go and support the other vendors if you're out and about.

As I'd mentioned last week, we started up stocking bread at Choices Natural Market this past Wednesday (our weekly delivery day). We dropped off fresh loaves that morning and they were all sold out by late afternoon! I just want to say that we are so grateful for all your support as we continue to spread our wings - for allowing us to serve our community and letting us break bread with all of you :)

You Had Me At Bacon 🐷

Last weekend was one for the books...we sat empty-handed for over half the market hours at all our locations because you guys are so fantastic and you love bread just as much as we do! However, it crushed our hearts to see the disappointment on the faces of all the folks who came over to find us stocked out. Not this time though! We just completed one of our biggest bakes of the season yet to make sure everyone takes a loaf home and I think you'll be happy with the flavor choices on the menu.

The Drunken Hog last week was MIA despite my promises...because it literally was too drunk. We were having so much trouble with the lackluster performance of the dough and frustrated that it just wasn't rising properly. I think I may have been a little heavy-handed on the bourbon there trying to induce as much flavor as possible into the bread that it backfired and negatively affected the wild yeast activity. We've learned from our mistakes, made some adjustments, baked a whole bunch of them and they're looking quite good this week - I can't wait for you to try it!

Accompanying the bacon bread on the menu this weekend will be Roasted Garlic & Cracked Peppercorn, Everything Bagel, Jalapeño Cheddar, Cranberry Walnut, Olive Oil Semolina and our Country White sourdoughs.

Speaking of choices, I have super exciting news to share with you. C&C is coming to Choices Natural Market starting next Wednesday!!! We have been working on making this happen since spring and I'm so thrilled that our bread will now be available on a local grocery store shelf...and the fact that it's not just a grocery store but one which we deeply share core values with makes it even better. Please help support our new partnership, tell your friends and family about it, and give Choices a visit throughout the week if you can't make it out to the farmer's markets!

Rock The Market Night 2018 🌛

Tonight is the annual Rock The Market Night downtown at Rockford City Market which means we will be open for extended hours till 10pm. Lots of entertainment and musical performances are planned for the night.....I, for one, am super excited to see the students from The Rock 'n' Roll Institute perform on the acoustic stage in front of Revers Marina. Those kids really know how to put on a show - hope you will come out and support them!

We have a big menu planned for the weekend markets and it's a mostly savory one this time. Everything Bagel, Roasted Garlic & Crushed Peppercorn, Jalapeño Cheddar, Oat Porridge, Olive Oil Semolina, and Cranberry Walnut loaves will be aplenty. We will also be bringing our Drunken Hog (bacon bourbon) bread too! Unfortunately, these little piggies will not be present at tonight's shindig as planned since we ran into a bit of a complication while baking this morning's batch. My hope is that tonight's bake will go as planned and you will be able to get them at the North End City Market as well as the Downtown Beloit Farmer's market tomorrow morning. Sorry :(

Also, we wanted to say how grateful we all are at C&C for the incredible turnout at the markets last weekend! It was so hot and crazy humid outside but you were right there for us, and with us, and took home every single loaf that we baked up for you. Thank you so much for all the love and you guys are truly the best!!!!

Let's Beat the Heat 😅

Lately it seems we either have a torrential downpour and it's flooding everywhere OR it's hot as Hades outside...the market hours have luckily always been spared in the last minute from the rain but it sure is going to be a hot one this weekend. The various markets we will be at are all keeping this in mind and setting up misting stations to make the experience as enjoyable as possible for everyone...I hope you will come out to visit all of us vendors and kick off the holiday week(end) stocking up on your favorite goodies.

I've been reviewing all the comments and requests you guys have been leaving at our booth and the two I most frequently came across were "When will you have Everything Bagel?" and "Jalapeño Cheddar, please." Well, I'm stoked to say that these are exactly the loaves we will be bringing to all the locations this weekend. Alongside them will be our Country White Sourdough, Olive Oil Semolina, Cranberry Walnut, Seeded Whole Wheat, as well as Baker & Brewer spent grain loaves. There is no Edgebrook Farmers Market and no CSB bread pick-up next Wednesday due to July 4th celebrations, therefore we decided to bring a big variety this week so everyone can get their favorite loaf until the next market day.

All of us at C&C will also get to enjoy a few days off to spend quality time with friends and family during this week so I'm pretty excited about that. When we come back all rested and refreshed from the short break, I'm looking forward to diving right back into the excitement and frenzy of summer baking. We will be restarting our CSB program for the July-September rotation as well as be posting a new schedule of baking classes for these months. Don't forget to sign up for a bread share as the deadline is coming up next week!

I hope all of you have a happy and safe Fourth of July...and enjoy the fireworks too! That's my favorite part :)
 

Happy (Belated) Solstice! 🌞

When I first started selling bread at the City Market back in 2010, I used to make a lot of baguettes. At the time I thought they were pretty great! Looking back though, I have a good chuckle because they weren't great at all. They were very light in color, slightly flat, with no crispy crust in sight, and obviously telling that I was an amateur at baking. But I think what I lacked in skill, I made up for in blind enthusiasm because I just kept doing it. Fast forward to this day and I think I'm finally getting to a point where I'm starting to feel more confident about the baguettes we are putting out from the bakery. Of course, improvement is a never-ending journey.

Over the last couple of weeks we have been bringing them to the Edgebrook Farmers Market on Wednesdays and tweaking the formula a little bit each time to get them just right. With a combination of our sourdough levain as well as a yeast poolish mixed into a medley of strong and weaker organic wheat flours, these baguettes provide the best of both worlds in terms of flavor and consistency. We are debuting them tonight at Rockford City Market and at both the North End and Beloit markets on Saturday...I hope you like them!

This is the last weekend for Black Sage bread to appear on the menu alongside the Baguettes and Pain d'Epis (pictured above). Cranberry Walnut, Olive Oil Semolina, and Baker & Brewer spent grain loaves will be offered as well. We're looking forward to the cooler weather for a change this weekend and, of course, looking forward to seeing all of you.

T. G. I. F. ✊

As I was planning out our bread production for this weekend, it hit me that we are already in the fifth week of our summer market season. It seems time has just flown by and sometimes you don't realize just how much has happened while you've been in the zone of work. I took a look back through our previous year's newsletters and found out that on this very day last year, we were receiving and installing our new bakery oven.

I remember my very first test batch that I peeled onto the hearth and sitting in front of the deck looking through the viewing glass for the following hour just staring at it in awe. Thousands of loaves have been baked in this oven since then and the decks have developed a beautiful patina and many rugged stains. It was a great reminder that these small moments need to be savored and that taking the time to appreciate the journey is what it's all about.

Starting at Rockford City Market tonight, we will be rolling out Roasted Garlic & Crushed Peppercorn breads and rolling in Black Sage ones as our specials for the weekend. Other menu offerings include Olive Oil Semolina, Cranberry & Walnut, Seeded Whole Wheat, and Country White. Up at Beloit Farmer's Market, we are getting highlighted as vendor of the week on Saturday - so we're looking forward to meeting new people who haven't tried us before and getting to talk to them about what we do!

To all our CSB members, next Wednesday is the last pick-up day for the Spring/Summer rotation. We have made it available on the website to renew your existing bread share or sign up for a new one for the July - September period.