Month: July 2014

Cinnamon Swirl Bread

We’ve got a new item, and this week our customers get one to try, free!

Perfect for French toast, this bread uses wholesome ingredients, free range eggs, and no chemical preservatives.

Here’s what 5 Generation Bakers has to say about their Cinnamon Swirl Bread:

In 2010, Scott Baker reincarnated his family’s 150 year old baking tradition and founded 5 Generation Bakers to meet ongoing demand for their cornerstone product; Jenny Lee® Gourmet Cinnamon Swirl Breads. Unlike common raisin breads or cinnamon breads—nothing more than over-emulsified white bread with a cinnamon dusting and/or a few raisins incorporated into it—Jenny Lee Gourmet Cinnamon Swirl Breads start out with the flavor and texture of a sweet dough, rich in sugar and eggs. The dough is gently sheeted out, fine Korintje cinnamon is then dusted atop, it is rolled into a “snake,” then gently cut into carefully sized loaves with a cinnamon swirl from end-to-end. Placed into cylindrical, two-piece “crimp pans,” it is slowly proofed to just the right size, then baked to the perfect color and texture. Then, after partial cooling, the loaves are bathed in a melted butter bath, to which a coating of rich cinnamon-sugar adheres. The result, as anyone who has tried it will tell you, is a product which—whether toasted and buttered or used as a basis for French toast or breakfast sandwiches—is undeniably tasty and wholesome.”

Order more for $3.50/loaf.



This is a teaser for our upcoming food preservation workshop series, which we’ll announce in the coming weeks

The worst part about berry season is the day it’s over. I’m always trying to prolong my access to berries in any way to avoid the inevitable sadness that occurs when my raspberries stop producing, and the blueberries start looking overripe and mushy.

My favorite way to keep it going: freezing!

Berries are particularly well-suited, if treated properly, to hang out in the freezer, conveniently waiting for your craving to hit.

Here’s the method:

We’re going for individually frozen, loose pieces, for convenience and flavor. If your berries are frozen in a wet clump, it forces you to defrost and quickly use a preset amount at once, which may not be convenient at the time. I find it unnecessary to coat them in a sugar syrup before preserving. But it is delicious and attractive to make a quick vanilla syrup to coat the berries in just before baking exposed on a pastry or topping a waffle!

Obtain berries as fresh as possible, through our CSA here (look for preserving quantities available to special order soon), the farmers’ market, or your own garden.


Pick over, rinse, and dry very thoroughly (that’s important to avoid non-tasty ice crystallization).



Gently arrange in a single layer on a clean, dry, metal cookie sheet, and stash in your freezer. Don’t crowd the pan- the idea here is to freeze individual berries, not masses of smooshed berries (I mean, those taste good too, but it’s not ideal).


Stainless steel and aluminum are great conductors of heat, so if you stick them in the freezer, they will transfer that temperature to your berries much more quickly than plastic would, resulting in smaller ice crystals and therefore better texture and flavor.


As soon as they’re frozen, transfer to a labelled ziploc bag.image

Now, you can pull out handfuls as you need for your yogurt in the morning, a refreshing snack for your kids on a hot day, smoothies, pancake mixins, pie-baking, or sweet relief for teething babies (I like to stick the frozen berries in one of those netted pacifier things that help babies learn to self feed).

What do you like to do with frozen berries?


photo credit Sally Maxson

photo credit Sally Maxson

Share your enjoyment of fresh local food with your friends and family! This season, if you refer a friend to our program, you’ll get a free loaf of bread with your next order! Upon signing up, they’ll be able to let us know who you are.

Also, remember to follow us on twitter and like us on facebook!