We have had quite a week at C&C since the last newsletter with baking for markets, CSB bread distributions, and for other events. Our trip to the Downtown Beloit Farmer's Market was really great and, despite the somewhat cold rainy weather that day, we received the warmest welcome from all the market patrons.
We are pleased to say that we will be up there again for their closing day on Saturday, October 28th with lots of bread as well as treats for the 600 children that approximately come through for the Halloween Costume Parade & Party. We will also be at North End City Market that day to close out the market season with our Rockford folk as well as every Saturday leading up to the end...only three left
As we move into the holiday season afterwards, we will open up orders for miche loaves [pictured above] - these large 3 lb beauties are perfect for family gatherings and gifts. They are made with organic high-extraction wheat flour and leavened with our dark rye sourdough culture for complexity in flavor.
I may have mentioned this before but since early May, every week we would do this thing called #ToastTuesday on our Instagram feed where we would come up with creative ways to use C&C bread and make tartines. We have tried everything on toast from peanut butter with pickles to grilled baby octopus. In the last few weeks, we have taken a break from it because we were working on bringing it from online to real life.
I'm so excited to say that starting this coming Tuesday, October 17th, you can order a ToastTuesday special from the menu at Octane downtown. Chef Pat Alberto is ushering in mushroom season with this one - hen of the woods and portobello mushroom medley with braised radishes from Angelic Organics and fried eggs from Ten Men Farm. We are baking Shiitake & Sesame loaves for this debut and hope you will stop by Octane for lunch or dinner next Tuesday and try it out!