September 6, 2010
I wanted to stay and crash it, the people and the setting were so lovely. We did 120 vanilla cupcakes stuffed and iced with vanilla bean frosting. Raspberries on some, chocolate shavings on others. Other than Justin making like two extra gallons of frosting, everything went perfectly. And extra frosting is not such a bad problem. Cheers Brent and Callie!
August 18, 2010
Just got back from attending the Celiac Support Group for gluten-intolerant folks. It meets bi-monthly at RMH. (My first time inside the new hospital.) I took samples of our Multigrain Bread and Granola Bars, both of which were well-received. Thank goodness…it’s a little nerve-wracking to sit around and watch people eat and evaluate.
After tonight I have a better idea of what life is like without gluten. Instead of bitter-talk people shared tips of tasty products they’ve discovered at Martins or elsewhere, restaurants that are gluten-free-friendly, what makes an ok substitute in recipes, etc. I also learned a lot about the disease – symptoms, how it is diagnosed…I hadn’t known that it is genetic and if one family member has it, often a second and third does too.
Hopefully the GF part of our little bakery can become a trusted supplier to this group. I’m glad I went.
July 26, 2010
Well, after being told that they were full to the brim this summer the Harrisonburg Farmers Market called US last week to see whether we’d consider joining after all. We’ll be doing Thursday evenings starting this week. Gluten-free everything that we make, and Brown Butter Iced Cinnamon Rolls. Come see our nervous, excited selves between 4-7pm.
Thanks so much Beck for your Chocolate Peanut Butter Banana Ribbon Loaf (what a mouthful…yuk yuk…) recipe – I swapped flours so it is now Gluten-free.
July 7, 2010
June 29, 2010
We’re excited to be taking new CSB members starting in September. Contact firstname.lastname@example.org now for details and to get your name on the list. Read all about our Community Supported Bakery in the page to the right.
June 27, 2010
June 18, 2010
It’s cupcake day! For a Camp Horizons wedding we’re making spice cupcakes with orange glaze, chocolate with cream cheese frosting, and vanilla with vanilla bean frosting. Started my morning off by BURNING the two cups of pecans that I was already ticked about overpaying for yesterday so it’ll be toasted walnuts instead. Love the cupcake format – there’s no mystery about whether they are done or not and gosh, they’re cute.