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