• Blake and Katrina

Three New Breads for Tomorrow!

At tomorrow's Thursday Market, we're featuring three breads for in the rotating bread slots along with your old favorites. Our toasted oat with spelt levain is made with our French sourdough starter and spelt, an ancient grain grown here in Wyoming by the University of Wyoming College of Ag. Powerbrott is a special "stick-to-the-the-ribs" fare for hikers, runners, and active types like our baker, Blake. It's a hearty breakfast brown bread with pumpkin seeds, high in fiber, whole wheat, sweet, German-influenced. Finally, with our semolina sesame, we blend semolina flour with organic white flour and sesame seeds for a yummy Italian flavor.

We will also have croissants, kouign amann pastries and our usual breads, including seeded multigrain, baguettes, focaccia, Laramie Levain and pain rustique. Arrive early at Undine Park starting at 3pm for the best selection tomorrow afternoon.

We hope to see you there!

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