24 November 2009


I'm in total production mode as Thanksgiving is quickly approaching.  This tends to be the busiest holiday for bread bakers...everyone needs bread to go with their Turkeys.  This year at The Patisserie, I'm offering an Apple Cranberry Walnut Sourdough.  This bread exemplifies the holidays for me.  It has a hint of cinnamon...just enough to make it smell fantastic when it's baking.  I make this bread the day before it is baked (which is why it isn't typically available on Wednesdays).  It sits overnight so all the flavors can get real friendly.  It is my grandmother's favorite bread. She and my cousin fight over it and hide it from each other.

I also have a Portuguese Corn bread on the menu.  Contrary to the southern US style cornbread (which is more a corn cake), this is a yeasted bread that is packed with flavor and it has a nice soft texture.  This is the ultimate day after Turkey and Cranberry sandwich loaf.  It also makes a great stuffing.  I just add chopped onions, carrots and celery, sprinkle some herbs, saturate with chicken stock and bake for 40 minutes at 350F to get a yummy homestyle stuffing.  I used it this morning for my fired egg sandwich...yum!

Next on the list is the Seeded Wheat Bread.  This bread has it all, whole wheat, rye, pumpkin seeds, oats, flax seeds, sesame seeds, and sunflower seeds.  It is Mark's favorite bread.  It has a nice soft, airy texture to spite all of the inclusions.  The seeds are toasted which gives the bread a nutty flavor.  I must give a nod to Amy's Bread for inspiring this loaf.  She makes a similar product though hers is missing the oats and our sour starters are different.

As always, I will be making a variety of French products...rolls, mini baguettes and batards.  I will have an herb loaf too.  This one is great to throw in the stuffing mix as it is already herbed up for you!  Better yet, Christian has been working away to create stuffing mix for everyone.  It includes French bread, herb, seeded, rye and rosemary loaves.  It is cubed and it has had time to dry out...perfect for your stuffing.  We add fresh sage, rosemary and other seasonings to the mix....all organic.


  1. Hey Rachel! It's really nice to be reading your bread and family stories! Keep on blogging.

    XOXO from Greece!

  2. I thought you might like to know that we imported Thanksgiving for Greece this year. It was 1/3 Southern, 1/3 British, and 1/3rd Greek and 3/3 delicious.

    Being that it was Greek style it ran from 9pm-3am and we ate about 11pm. :)

    Ernestos above is Jo, btw. (Don't tell her I busted her secret identity...)

  3. So funny, I saw Jo's comment and thought 'who do I know in Greece and how did they find this blog so quickly?' Then it hit me! T-Day in Greece sounds yummy and tiring. Sure it doesn't beat the Amy's Turkish, African, Southern, Midwestern, Sri-Lankan, Chinese, Greek, Puerto Rician, Mexican celebration. Did I miss any? -R