Have you heard of San Francisco sourdough bread? It’s leavened with wild yeast found in that part of the country. This is my local version, made with starter developed here in Georgetown. The bread’s sturdy crumb stands up well to all sorts of sandwich ingredients and also makes great toast.
Durum flour gives this crusty Italian loaf its pale yellow color. This bread makes the best toast ever! It makes excellent garlic bread as well and is nice for sandwiches where you want a softer texture than sourdough.
Challah is an enriched bread, meaning it has some fat and sweetener in addition to the usual flour, water, yeast, and salt. The yellow color comes from eggs in the dough. This lovely braided loaf made with maple syrup, making it perfect for French toast. The texture of the bread is open enough to soak up lots of your egg & milk mixture, but firm enough not to turn to mush. Not into French toast? It would also be an elegant addition to your table for a family meal or dinner party.
This bread hearty bread includes sunflower, pumpkin, sesame, and flax seeds as well as some whole wheat flour. It makes excellent toast–try it topped with hummus!
Authentic bagels can be difficult to find outside of New York and the surrounding area. These are the real deal–they have a chewy texture that only comes from boiling and then baking them. Toast one and top it with cream cheese or butter for breakfast, or make bagel sandwiches for lunch! I usually bring an assortment of plain, sesame, & everything to the market. If you’d like to pick up bagels with specific toppings, let me know a few days ahead of the market.
Be warned–once you’ve had a soft, fresh homemade English muffin, you won’t want to go back to the ones you can buy in the grocery store! Available in regular or whole wheat.
Croissants are magical–puff pastry meets yeast bread. Like puff pastry, they contain many layers of dough & butter (Organic Valley cultured butter in this case). It’s a lot of work to make them by hand, but it’s totally worth it! Eat them as is or with jam, or slice them in half to use for sandwiches.
How do you make a croissant even better? Fill it with really good bittersweet (70% cacao) chocolate!
Try these fluffy cinnamon rolls for your next weekend breakfast! The brown sugar & cinnamon filling is just sweet enough, and the rolls are finished with a slightly tangy buttermilk glaze.
The Round Rock Farmers market is held every Saturday (all year long, rain or shine) from 10:00am to 2:00pm. The market is located in the University Oaks Shopping Center, at 201 University Oaks Blvd. in Round Rock. More details can be found on the event page on Facebook.
Sign up for my email list to get the market menu each week! If you’re planning to come to the market and would like to pre-order items from that menu, you can email me or text me at 512-591-8339.
The Hutto Farmers Market is held on Wednesday evenings. It’s currently on break for the winter and will resume in March.