January Bread Drop!

Hello friends!

Thank you so much to everyone who has asked when the next bake will be.  I am planning the first bread drop for Au Contraire in 2020 on Friday, January 31st!

For this drop I will be offering 4 kinds of bread –

  • White Sourdough – $8
    The classic white loaf of crusty sourdough
  • Cinnamon Raisin Sourdough – $8
    A not-too-sweet sourdough with cinnamon and raisins throughout – the perfect breakfast toast
  • Rosemary Garlic Sourdough – $8
    Fresh organic rosemary and chopped garlic cloves throughout
  • Roasted Chili Garlic and Cheese Sourdough – $9
    A homemade roasted pepper, spicy chilis, and roasted garlic tapenade is mixed throughout this bread with Asiago cheese

Please place orders through my email address:
aucontrairekc@gmail.com
and include a phone number I can reach you at! I cannot take orders through Facebook, text, Instagram, etc, because I lose track and they get lost….
Orders must be in by the evening of Tuesday, Jan 28.

Like last time, I will be at two locations –

Overland Park:
5:00pm
Pan Asia parking lot
11940 Metcalf Ave,
Overland Park, KS 66213

Louisburg:
6:00pm
Price Chopper parking lot
1400 W Amity St,
Louisburg, KS 66053

For those who have asked, YES I will be doing an Easter bake, and will announce the menu at the end of March!  I am prepping my recipes and gathering materials to be able to offer breakfast pastries as well as bread!  

FAQ:
How big are the loaves?
I weigh the dough before shaping each loaf to ensure consistent sizing – the loaves are about the diameter of a soccer ball and contain between 12 and 16 slices depending on how you decide to slice them.
What ingredients do you use?
In the white loaves, I use only organic King Arthur bread flour, filtered water, and Himalayan pink salt. The rosemary garlic loaves contain fresh rosemary and locally grown organic garlic.  The cinnamon raisin loaves are made with organic raisins and cinnamon.  The chili garlic tapenade is made with peppers grown by Fire Fox Farms in Louisburg, and when it’s gone, it won’t be available until fall!
How do you create the designs on the crust?
Using a very sharp blade, the designs are cut onto the crust and as the bread rises in the oven, the cuts spread and the design appears!

Please feel free to email me with any questions or feedback! I look forward to baking for you!

Gail

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