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  • Blake and Katrina

Ancient Grains, New for You

The featured bread for the market this week is our scalded spelt levain, made with spelt, a species of wheat that has been cultivated since approximately 5000 BC. While our spelt isn't that old, it was made in Wyoming as part of a project of the University of Wyoming called the Wyoming First Grains Project. Their goal is to create a profitable, sustainable first-grains niche industry in the agricultural sector of Wyoming’s economy.


We grind the spelt fresh ourselves to create a different take on sourdough bread. Try one out tomorrow at the Thursday market, starting at 3 pm. As always come early for the best selection of breads and our chocolate croissants and kouign amann pastries.


Menu, July 8


Scalded Spelt Levain

Sunflower Seed Bread

Baguettes

Laramie Levain

Focaccia

Pain Rustique

Seeded Multigrain






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