• Blake and Katrina

April 13 Pop-Up

Friends of Solstice Acre:

Happy Spring! I was able to play in the garden this weekend, and Blake and the boys finally rode their bicycles. Could it be that this long winter might have an end? We’re celebrating that possibility with our April pop-up bake, scheduled for this Saturday, April 13.

In case you’re new to our pop-ups, here’s the scoop: Fill out the order form at the top of our website and here for two loaves of bread for $11. On the form, you will have your choice of four breads. Bread orders will be ready for pick-up at our home, 5418 Pilot Peak Road from 4-5 pm on Saturday, April 13. You can see our ovens and meet our goats and chickens while you pick up your bread.

Following is our menu. Email me at if you are having any issues with the form or questions. Cheers!

Now, without further ado, here’s more detail about our menu:



I think that this is what comes to mind when people think of fresh baked bread. This is what I think of when I imagine a bread that doesn't make it home from the market because I ate it in the car.

Roasted Potato Bread

Later in the season, this bread features potatoes picked directly from our back garden. Alas, it's too early for Solstice Acre potatoes, but not to try this white bread made moist through adding roasted potatoes to the dough.

Rye with Flax

70% whole ground rye, yeast, and levain blend. A lot of people think of the flavor of caraway seeds when they imagine rye in the US, but ours is more Euro-style, so we go without. Dark and delicious.

Whole Wheat Levain

Levain leavened with whole milled wheat. Our classic!

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