Monroe Locally Grown —-Your Online Farmers Market

This bread is must at our St. Patrick's Day dinner. A traditional Irish Soda Bread with raisins and caraway seed.
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This bread is must at our St. Patrick's Day dinner. A traditional Irish Soda Bread with raisins and caraway seed. more

Necessity is the Mother of Invention. I had some extra levain, so wanted to make something new. I looked around the house for inspiration, and voila, we now have my new favorite bread-- Maple Tahini Sourdough. Don't be deterred if you're having trouble imagining these ingredients in a bread. It tastes (and is!!) a sesame loaf, with a hit of the maple syrup to both encourage fermentation and enhance flavor. The tahini provides a warm nutty flavor with a beautifully soft interior. Topped with black and white sesame seeds. You'll have to give this one a try!
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Necessity is the Mother of Invention. I had some extra levain, so wanted to make something new. I looked around ... more

Mothers do or don't have favorites...? I don't know, but this one is one of my favorites! :) Spelt is an ancient grain, touted for its many health benefits which include digestive benefits, aid in blood circulation, immune boosting properties and regulation of the endocrine system. That is not even all of its superpowers! Combine that with the proven health benefits of long fermented sourdough bread and BAM, we have a winner! This batch of Oat+Honey Spelt features the lovely wholegrain organic spelt grain cultivated, harvested, and milled by Carolina Grounds in NC. Long-fermented sourdough breads have been recommended for people who sometimes experience symptoms of non-celiac gluten sensitivities. The process of fermentation not only affects the texture and rise of the dough, but also works to break down the glutenous proteins and produces gut-friendly lactobacilli which promote healthy gastro-intestinal flora! Besides that, there is just nothing like the feeling of comfort, nourishment, and hearty nutrition given by an honest loaf of bread. Bread may be kept unwrapped, open-face-down on a cutting board, or you may choose to wrap it up, box it up or go ahead and eat it up JUST PLEASE DON'T KEEP IT IN THE FRIDGE. You may also decide to freeze the bread for a later time; that's great -- the bread freezes beautifully. There is nothing in "real bread" that needs to be refrigerated. In fact, tracking the nuanced flavor development over a number of days can be a wild adventure in itself. If you do take your time in eating off your loaf, it may need a refreshment in a couple of days. Slice a portion off, spritz it with a little water and warm it in your oven or a pan on open fire. Please note I have Bishop Breads hats and bread knives for sale in the clothing and home/garden sections here on the site.
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Mothers do or don't have favorites...? I don't know, but this one is one of my favorites! :) Spelt is ... more

This is my favorite flavor combo, and will always have a very special place in my heart! Naturally leavened white sourdough with kalamata olives, and dried figs. Delightful!! Long fermentation. Vegan friendly. ~2 lb loaf. PLEASE NOTE: I have bread knives in the Home and Garden section and Bishop Breads hats available in the clothing section this week!
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This is my favorite flavor combo, and will always have a very special place in my heart! Naturally leavened white ... more

100% wheat flour, water, salt and wild yeast sourdough starter (wheat, water + time) baked to order with you in mind. Long-fermented sourdough breads have been recommended for people who sometimes experience symptoms of non-celiac gluten sensitivities. The process of fermentation not only affects the texture and rise of the dough, but also works to break down the glutenous proteins and produces gut-friendly lactobacilli which promote healthy gastro-intestinal flora! Besides that, there is just nothing like the feeling of comfort, nourishment, and hearty nutrition given by an honest loaf of bread. Bread may be kept unwrapped, open-face-down on a cutting board, or you may choose to wrap it up, box it up or go ahead and eat it up JUST PLEASE DON'T KEEP IT IN THE FRIDGE. You may also decide to freeze the bread for a later time; that's great -- the bread freezes beautifully. There is nothing in "real bread" that needs to be refrigerated. In fact, tracking the nuanced flavor development over a number of days can be a wild adventure in itself. If you do take your time in eating off your loaf, it may need a refreshment in a couple of days. Slice a portion off, spritz it with a little water and warm it in your oven or a pan on open fire. PLEASE NOTE: I have bread knives in the Home and Garden section and Bishop Breads hats available in the clothing section this week!
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100% wheat flour, water, salt and wild yeast sourdough starter (wheat, water + time) baked to order with you in ... more