The return is imminent.  Look for the return of Farm and Sparrow breads to local stores early this February.  All apologies for the delayed re-opening.  We had a handful of logistical and technical delays coupled with severe weather, busted water pipes, and this and that.  

Well I must say that the new bakery is turning out to be a very cool place.   Everywhere I look inside there, I see the contributions of my many talented friends and community members.   And it was made possible in large part by the fiancial faith of friends, family, and customers.  To do business in this way is very fulfilling.

There was lots of chipping in. It began with the tent shelter by Robbie.  Then there was this tank of an oven by Antoine.  Carpentry and shelter building by Matty and Aaron. Metalwork and electronic improvisation by Aaron.  Mike tilled up the bakery garden. Drywall help from Alex and Nicholas (thanks for the bulliet).  Painting by Tara and Eli. Oven tiles by Melissa. Oven doors by Arjuna. Welding by Mr Noble.   Weekly loads of seasoned hardwood from Robert.  Bob rigged up a maze of pulleys and counterweights so that our oven doors are self opening.  One of the humbling contributions to the effort was a 9 ft maple baker’s table by Dan Fredericks of Jewel Hill Wood.  (see links) Tommorrow Dave is gonna help me put some more insulation on the oven.   Soon enough, Zac, Tara and I will begin making food again. 

Other news items. 

1) The North Carolina Organic Bread Flour Project (see links), headed by baker/wheat enthusiast Jennifer Lapidus, has recieved its new stone mill.  It is a beautiful Austrian built stone mill donated by Lila Scott, daughter of the late great Alan Scott, the man who made my type of bakery a reality in this country. The mill will be grinding North Carolina wheat for North Carolina bakeries.  I am proud to be a part of the pilot group of participating bakeries.

2)  John McEntire of Peaceful Valley Farm now has available his new crop of Heirloom Corn.  He mills it into grits (which we use for our  Heirloom Grit Bread) and Cornmeal (which we use in our Black Pepper Cornmeal Cookies).  I have always wanted to find more ways to use his phenomenal corn.  Then one day at a BP station it hit me.  Corn Nuts!  So…….we are beginning work on making corn nuts from John’s corn.  We just need a name for it so the Corn Nut people don’t sue us.  Anyway, look for this and other corny products this year at the markets. 

Stay tuned.  -david